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The Best Creamy Baked Snickerdoodle Cheesecake with Crumbly Cinnamon Crust

A slice of creamy snickerdoodle cheesecake with a dark brown cinnamon crumb topping and crust, served on a white plate.
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You can make this rich, creamy Snickerdoodle Cheesecake that blends classic snickerdoodle cookie flavor with a smooth cheesecake base. It features a buttery cinnamon crust and a spiced filling, perfect for holiday gatherings or any cozy dessert occasion.

Ingredients

Scale
  • For the Cinnamon Crust:
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, room temperature
  • For the Cinnamon Swirl/Topping:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil to prepare for a water bath.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 1 teaspoon cinnamon. Pour in the 6 tablespoons of melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly.
  3. Prepare the cinnamon swirl mixture: In a small bowl, mix together the brown sugar, 1 tablespoon cinnamon, 1 tablespoon flour, and 2 tablespoons melted butter until crumbly. Set this topping aside.
  4. Make the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth. Scrape down the sides of the bowl.
  5. Add the dry ingredients: Gradually beat in the 1 1/2 cups granulated sugar, flour, vanilla extract, 1 teaspoon cinnamon, and nutmeg until just combined. Do not overmix.
  6. Incorporate the eggs: Add the eggs one at a time, beating on low speed after each addition only until the yolk disappears into the batter. Stop mixing as soon as the last egg is incorporated to prevent cracks.
  7. Assemble and bake: Pour the cheesecake batter over the cooled crust. Sprinkle the reserved cinnamon swirl mixture evenly over the top of the batter.
  8. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  9. Bake: Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  10. Cool slowly: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  11. Chill: Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, make sure your cream cheese and eggs are at true room temperature before you start mixing.
  • If you prefer a snickerdoodle cookie crust instead of graham crackers, substitute 2 cups of finely crushed store-bought snickerdoodle cookies for the graham crackers.
  • To prevent the foil from tearing when placing it in the water bath, use two layers of heavy-duty foil around the base of the springform pan.

Nutrition

Find it online: https://cookincorner.com/snickerdoodle-cheesecake-recipe-creamy-cinnamon/