Description
This Snickerdoodle Cheesecake combines the tangy creaminess of cheesecake with the warm cinnamon sugar flavor of snickerdoodle cookies. Topped with a fluffy cookie-flavored whipped cream, it’s the ultimate dessert for cinnamon lovers!
Ingredients
Scale
For the Crust:
- 2 cups crushed snickerdoodle cookies
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 3 large eggs
For the Cookie Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 tbsp crushed snickerdoodle cookies
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine crushed cookies and melted butter in a bowl. Press the mixture evenly into the bottom of the pan. Bake for 8 minutes, then cool.
- Make the Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in sour cream, vanilla, cinnamon, and nutmeg until well combined.
- Add eggs one at a time, mixing gently after each until just combined.
- Bake the Cheesecake:
- Pour the filling over the crust.
- Bake for 50–60 minutes or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Make the Cookie Whipped Cream:
- Beat heavy whipping cream and powdered sugar until stiff peaks form. Fold in crushed snickerdoodle cookies.
- Assemble and Serve:
- Spread or pipe the whipped cream over the cooled cheesecake. Garnish with additional cookie crumbs, if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For an extra snickerdoodle kick, sprinkle cinnamon sugar over the whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 380
- Sugar: 20g
- Fat: 29g
- Carbohydrates: 28g
- Protein: 6g