This cheesecake is pure comfort in dessert form. I created it after dreaming about combining my grandmother's snickerdoodle cookies with my favorite creamy cheesecake. The cinnamon sugar magic of snickerdoodles transforms into something even more incredible when paired with tangy cream cheese and a buttery graham cracker crust. Every time I bring this to a gathering people beg for the recipe.
A Dessert That Everyone Asks About
The moment you take a bite you'll understand why this cheesecake has become my most requested dessert. The combination of warm cinnamon spice creamy filling and that perfect graham cracker crust creates pure dessert heaven. I love watching guests' eyes light up when they taste it for the first time especially during the holidays when everyone craves those cozy flavors.
Everything You Need
- 2 cups graham cracker crumbs: I use cinnamon grahams for extra warmth and spice in every bite.
- 1/2 cup melted butter: Unsalted please we want to control the saltiness.
- 4 blocks cream cheese: Let them soften on your counter for perfect smoothness.
- 1 1/2 cups sugar plus 2 teaspoons vanilla: Creates the perfect sweetness balance.
- 2 tablespoons ground cinnamon: This gives us that classic snickerdoodle flavor we all love.
- 4 large eggs: They create that silky smooth texture we're after.
- 1 cup cinnamon chips: Little pockets of sweet spice throughout.
- 1 cup sour cream mixed with 1/4 cup sugar: Trust me this topping is magical.
Kitchen Steps
- Start With Your Crust
- Mix those graham crumbs with melted butter until they feel like wet sand. Press this mixture into your springform pan going up the sides a bit. Pop it in the fridge to firm up.
- Create Your Filling
- Beat your cream cheese and sugar until it looks like clouds. Mix in that wonderful cinnamon and vanilla. Add eggs one at a time just until mixed. Gently stir in those cinnamon chips.
- Time to Bake
- Pour your filling into the crust. Place the pan in a water bath and bake at 325°F. It usually takes about 75 minutes until the center barely jiggles. Let it cool completely then refrigerate overnight.
- Final Touch
- Spread that sweetened sour cream over top just before serving. Pure perfection.
Make It Your Own
Sometimes I crush up actual snickerdoodle cookies for the crust. My sister loves it when I use chocolate chips instead of cinnamon ones. When I'm short on time I just sprinkle the top with cinnamon sugar instead of making the sour cream topping.
Keeping It Fresh
This beauty stays good in your fridge for about a week. Just cover it loosely for the first couple days then pop it in an airtight container. Want to save some for later? Wrap individual slices really well and freeze them. They'll keep for three months just thaw them overnight in your fridge.
My Best Baking Secrets
The water bath is key for preventing cracks trust me I learned this the hard way. Don't overmix after adding the eggs or you'll get air bubbles. Let it cool slowly in the oven with the door cracked this helps prevent sinking and cracking.
Frequently Asked Questions
- → Why use a water bath?
The water bath creates a moist environment that prevents cracking and helps the cheesecake bake evenly.
- → Can I make this without cinnamon chips?
Yes, you can increase the ground cinnamon and add white chocolate chips as a substitute, or simply omit them.
- → Why refrigerate overnight?
Overnight chilling allows the cheesecake to set properly and develops better flavor and texture.
- → Why wrap the pan in foil?
The foil prevents water from seeping into the springform pan during the water bath baking process.
- → Can I freeze this cheesecake?
Yes, freeze without the sour cream topping for up to 2 months. Add topping after thawing.