Indulge in Cinnamon-Sugar Bliss with Snickerdoodle Cheesecake

Introduction

Welcome to a world of comforting flavors and creamy delights! Today, we’re venturing into the realm of irresistible desserts with our Snickerdoodle Cheesecake recipe. Combining the classic flavors of snickerdoodle cookies with the richness of cheesecake, this dessert is sure to become a new favorite in your repertoire.

Who is this Recipe For?

This recipe is perfect for anyone who loves the warm, comforting flavors of cinnamon and sugar. Whether you’re a seasoned baker or a novice in the kitchen, this cheesecake is simple to make yet impressively delicious. It’s ideal for cozy nights in, family gatherings, or any occasion where you want to treat yourself and your loved ones to something special.

Why Snickerdoodle Cheesecake?

What sets this dessert apart is its perfect balance of sweet and spicy flavors, reminiscent of the beloved snickerdoodle cookie. With a buttery cinnamon-sugar crust and a creamy cheesecake filling, each bite is a symphony of indulgence that will leave you craving more.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour

For the Cinnamon-Sugar Topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Recipe Directions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and ground cinnamon for the crust.
  3. Stir in the melted butter until the mixture resembles wet sand.
  4. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  5. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  6. Add the eggs, one at a time, mixing well after each addition.
  7. Stir in the vanilla extract, sour cream, and flour until fully incorporated.
  8. Pour the cheesecake batter over the prepared crust in the springform pan.
  9. In a small bowl, combine the granulated sugar and ground cinnamon for the topping.
  10. Sprinkle the cinnamon-sugar mixture evenly over the top of the cheesecake batter.
  11. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
  12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
  13. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
  14. Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
  15. Slice and serve, and enjoy the cinnamon-sugar bliss!

Kitchen Equipment Needed

  • Mixing bowls
  • Electric mixer
  • Spatula
  • 9-inch springform pan
  • Oven

Storage Instructions

Store any leftovers in the refrigerator, covered with plastic wrap or aluminum foil, to keep the cheesecake fresh. It will last for up to 5 days, though it’s unlikely to last that long!

Food and Drink Pairings

Pair your Snickerdoodle Cheesecake with a hot cup of coffee or tea for a delightful afternoon treat. For an extra indulgence, serve alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.

Recipe Variations

Feeling creative? Here are a few ways to customize your Snickerdoodle Cheesecake:

  • Add chopped nuts or raisins to the cheesecake batter for extra texture and flavor.
  • Use cinnamon graham crackers for the crust for an extra boost of cinnamon flavor.
  • Drizzle melted white chocolate over the top for an elegant finishing touch.

FAQ

Q: Can I use reduced-fat cream cheese for this recipe? A: While you can use reduced-fat cream cheese, keep in mind that it may affect the texture and flavor of the cheesecake slightly.

Q: Can I make this cheesecake gluten-free? A: Yes, you can substitute gluten-free graham crackers for the crust and use a gluten-free flour blend in the cheesecake filling.

Q: Can I freeze Snickerdoodle Cheesecake? A: Yes, you can freeze the cheesecake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

Conclusion

There you have it – a delightful recipe for Snickerdoodle Cheesecake that’s sure to become a family favorite. So go ahead, treat yourself and your loved ones to a slice of cinnamon-sugar bliss, and don’t forget to share the recipe and subscribe to our blog for more mouthwatering creations! Happy baking!

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