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Ultimate Creamy Snickerdoodle Cheesecake with Cinnamon Swirl

A close-up of a rich slice of snickerdoodle cheesecake showing a beautiful cinnamon swirl pattern.
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Make this rich and creamy Snickerdoodle Cheesecake, combining a buttery cookie crust, a smooth cinnamon-spiced filling, and a sweet swirl. This recipe is simple to follow and perfect for holiday gatherings or any time you want a decadent dessert.

Ingredients

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  • 1 1/2 cups crushed vanilla wafer or snickerdoodle cookies
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, combine the crushed cookies, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the cinnamon swirl mixture: In a small bowl, mix the brown sugar and 1 teaspoon of cinnamon until combined. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the 1 1/2 cups granulated sugar, flour, 1 teaspoon cinnamon, and vanilla extract. Beat until just combined.
  5. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix. Gently mix in the sour cream.
  6. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the reserved cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top. Sprinkle the remaining cinnamon sugar mixture over the top layer.
  7. Create the swirl: Use a butter knife or skewer to gently swirl the cinnamon sugar mixture into the top layer of the batter. Do not swirl too deeply into the crust.
  8. Bake the cheesecake in a water bath (bain-marie) for even cooking. Wrap the outside bottom of the springform pan tightly in heavy-duty aluminum foil. Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, bring your cream cheese, eggs, and sour cream to room temperature before starting.
  • If you prefer a snickerdoodle cookie crust instead of vanilla wafers, crush about 20-24 store-bought snickerdoodle cookies for the crust base.
  • To prevent cracks, avoid overmixing the batter once the eggs are added.

Nutrition

Find it online: https://delicerecipe.com/snickerdoodle-cheesecake-recipe/