Pin it
This cheesecake blends homestyle comfort with sweet indulgence. I whipped it up after imagining what would happen if my grandma's classic snickerdoodle cookies merged with a smooth, rich cheesecake. The warm cinnamon sugar goodness of those cookies turns into something truly special when mixed with the tang of cream cheese and a crumbly, buttery graham base. Whenever I serve this at parties, everyone wants to know how to make it.
The Crowd-Pleasing Sweet Treat
You'll get why this cheesecake is constantly requested once you taste it. That perfect mix of spicy cinnamon, velvety filling, and crunchy graham crust makes for an amazing dessert experience. I always smile when guests take their first bite and their faces light up, especially around the holidays when these snuggly flavors really hit the spot.
Your Ingredient List
- 2 cups graham cracker crumbs: Go for the cinnamon kind to pack more flavor into each mouthful.
- 1/2 cup melted butter: Stick with unsalted so you can manage the salt level yourself.
- 4 blocks cream cheese: Leave them out to soften for that ultra-creamy texture.
- 1 1/2 cups sugar plus 2 teaspoons vanilla: This combo gives just the right amount of sweetness.
- 2 tablespoons ground cinnamon: The key to capturing that authentic snickerdoodle taste.
- 4 large eggs: These are what make your cheesecake so wonderfully smooth.
- 1 cup cinnamon chips: They create tasty bursts of spiced sweetness throughout.
- 1 cup sour cream mixed with 1/4 cup sugar: You won't believe how this topping transforms everything.
Baking Instructions
- Prepare Your Base
- Combine graham crumbs with butter until the mixture feels damp and sandy. Push it firmly into your springform pan, going slightly up the edges. Chill it to set while you work on the next part.
- Whip Up The Middle
- Blend the cream cheese and sugar until fluffy and soft. Add the cinnamon and vanilla, mixing well. Drop in eggs one by one, mixing just enough. Fold in the cinnamon chips gently.
- Into The Oven
- Pour your mixture over the chilled crust. Set the pan in a water bath and bake at 325°F. You'll need about 75 minutes until the middle barely wobbles. Cool it down then let it sit in the fridge overnight.
- Top It Off
- Right before you serve, smooth that sugar-mixed sour cream over the top. It's absolutely delicious.
Personal Tweaks
You can try using actual crushed snickerdoodles for the base. My sister prefers when I swap in chocolate chips instead of the cinnamon ones. If I'm rushed, I just dust cinnamon sugar on top rather than bothering with the sour cream mixture.
Storage Tips
This treat stays yummy in the fridge for up to a week. Cover it loosely at first, then transfer to a sealed container after a couple days. Want to save it longer? Wrap single slices tightly and stick them in the freezer. They'll be good for three months just let them thaw in your fridge overnight.
Pro Baking Tips
Don't skip the water bath if you want to avoid cracks I found this out the hard way. After adding eggs, mix just enough or you'll get bubbles. Let it cool inside the oven with the door slightly open this helps stop it from sinking or cracking.
Pin it
Frequently Asked Questions
- → What does a water bath do?
Adding water helps keep the cheesecake from cracking and ensures it bakes evenly with moisture around it.
- → Can I skip cinnamon chips?
Sure, you can add more ground cinnamon or use white chocolate chips. Or just leave them out completely.
- → Why is chilling overnight important?
An overnight rest lets the cheesecake firm up and brings out the flavors and textures better.
- → What's the point of foil wrapping?
Wrapping the pan in foil blocks water from seeping in during baking if you're using a water bath.
- → Is freezing an option?
Yes, you can freeze it for up to 2 months without the sour cream topping. Add the topping after it thaws.