Snickerdoodle Cheesecake Recipe

Snickerdoodle Cheesecake Recipe
Snickerdoodle Cheesecake Recipe photo by Taste of Home
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Snickerdoodle Cheesecake Recipe

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My maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles. I always enjoyed these simple but yummy cookies. Since cheesecake is my very favorite dessert, I couldn't resist coming up with a snickerdoodle cheesecake. I think of my grandmother each time I make it! Sometimes I'll drizzle the slices with maple syrup. —Lisa Varner, El Paso, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 minutes + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 minutes + chilling

Ingredients

  • 2 cups cinnamon graham cracker crumbs (about 14 whole crackers)
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • 1-1/2 cups cinnamon baking chips
  • 2 cups (16 ounces) sour cream

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan.
Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake. Yield: 16 servings.
Originally published as Snickerdoodle Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p128

  • 2 cups cinnamon graham cracker crumbs (about 14 whole crackers)
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • 1-1/2 cups cinnamon baking chips
  • 2 cups (16 ounces) sour cream
  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  2. Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan.
  3. Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake. Yield: 16 servings.
Originally published as Snickerdoodle Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p128

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