Description
Learn how to make a delicious Snickerdoodle Cheesecake! This recipe combines the warm spices of a snickerdoodle cookie with a creamy cheesecake filling and a buttery graham cracker crust.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
For the Topping:
- 1 cup whipped cream
- Cinnamon sugar (mixture of granulated sugar and cinnamon)
- Cinnamon sticks, for garnish
Instructions
1. Prepare the Graham Cracker Crust: A Buttery, Crunchy Base
- Combine Crumbs and Butter: In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are evenly moistened.
- Tip: You can use a fork or your hands to mix the crumbs and butter.
- Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Tip: Use the bottom of a measuring cup or a flat-bottomed glass to compact the crust.
- Chill: You can bake this for 8-10 minutes, or simply place the pan in the refrigerator to chill while you prepare the cheesecake filling. Chilling helps the crust firm up.
2. Prepare the Cheesecake Filling: Infusing the Classic with Cinnamon Spice
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This should take about 2 minutes.
- Add Sugar and Spices: Gradually add the powdered sugar, ground cinnamon, vanilla extract, and ground nutmeg to the cream cheese. Continue to beat on medium speed until everything is well combined and the mixture is smooth and fluffy. Scrape down the sides of the bowl as needed.
3. Assemble the Cheesecake: Bringing the Layers Together
- Pour Filling: Pour the cheesecake filling over the chilled graham cracker crust in the springform pan.
- Smooth the Top: Use a rubber spatula or an offset spatula to spread the filling evenly and smooth the top.
4. Chill the Cheesecake: Setting the Stage for Flavor Development
- Cover: Cover the springform pan tightly with plastic wrap or aluminum foil.
- Refrigerate: Refrigerate the cheesecake for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld.
5. Garnish and Serve: The Final Touches
- Top with Whipped Cream: Just before serving, top the chilled cheesecake with a generous layer of whipped cream. You can either spread it evenly over the top or pipe it on using a piping bag with a decorative tip.
- Sprinkle with Cinnamon Sugar: Sprinkle the whipped cream with a dusting of cinnamon sugar for added flavor and visual appeal.
- Garnish with Cinnamon Sticks: Arrange a few cinnamon sticks on top of the whipped cream for a beautiful and aromatic garnish.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve.