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A delicious slice of homemade Snickerdoodle Cheesecake sits as the featured image for a recipe article.

Irresistible Snickerdoodle Cheesecake

This Snickerdoodle Cheesecake captures the essence of the beloved cookie with a creamy, tangy filling and a delightful cinnamon-sugar swirl. Baked low and slow in a water bath, it features a buttery shortbread crust and optional snickerdoodle topping for an unforgettable dessert experience.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 32 ounces cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Hot water

Equipment

  • Food processor
  • 9-inch Springform Pan
  • Large mixing bowl
  • Electric mixer
  • Small bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Heavy-duty aluminum foil
  • Large roasting pan
  • Wire rack
  • Pastry blender or fingers (optional)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, combine flour, powdered sugar, and salt. Pulse until combined.
  3. Add cold butter and pulse until the mixture resembles coarse crumbs.
  4. Add egg yolk and vanilla extract. Pulse until the dough just comes together.
  5. Press the dough evenly into the bottom of a 9-inch springform pan.
  6. Bake for 15-20 minutes, or until lightly golden brown. Let cool completely.
  7. Preheat oven to 325°F (160°C). Wrap the bottom of the springform pan with heavy-duty aluminum foil.
  8. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  9. Beat in sour cream, vanilla extract, and lemon juice.
  10. Add eggs one at a time, beating well after each addition. Be careful not to overmix.
  11. In a small bowl, combine sugar and cinnamon.
  12. Pour half of the cheesecake batter into the prepared crust.
  13. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
  14. Pour the remaining cheesecake batter over the cinnamon-sugar layer.
  15. Sprinkle the remaining cinnamon-sugar mixture over the top. Use a knife or skewer to swirl the cinnamon-sugar into the batter.
  16. In a small bowl, combine flour, sugar, and cinnamon for the topping.
  17. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  18. Sprinkle the topping evenly over the cheesecake batter.
  19. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  20. Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
  21. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  22. Remove the cheesecake from the water bath and let cool completely on a wire rack.
  23. Cover and refrigerate for at least 4 hours, or preferably overnight.
  24. Remove the sides of the springform pan and serve cold.

Notes

For best results, use high-quality ingredients and ensure your cream cheese is fully softened. The water bath is crucial for preventing cracks, and cooling the cheesecake slowly in the oven is also essential. Chilling overnight allows the flavors to meld together beautifully. For a richer flavor, consider using brown butter in the shortbread crust.