I’m always looking for different ways to spice up a simple cheesecake, and this recipe does the trick. It’s a classic New York style cheesecake made with brown sugar and cinnamon on a cinnamon graham cracker crust, topped with brown sugar and cinnamon. This particular cheesecake is a favorite of the employees at Krafty Draft, but maybe because they’re all obsessed with the Snickerdoodle cookies I make for them on a semi regular basis.
Either way, the customers love it just as much as the employees and it miraculously disappears every time it shows up on the menu.
Snickerdoodle Cheesecake
For the Crust
1 ¼ cups graham cracker crumbs
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
5 tablespoons unsalted butter, melted
For the Filling
4 (8 oz.) packages cream cheese, softened
¼ cup cornstarch
2/3 cup light brown sugar
1 cup granulated sugar
1 teaspoon ground cinnamon
2 eggs
1 tablespoon vanilla extract
2/3 cup heavy cream
For the Topping
1 tablespoon light brown sugar
½ teaspoon ground cinnamon
Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place graham cracker crumbs, 1/2 teaspoon cinnamon and 2 tablespoons light brown sugar in a small mixing bowl, toss together. Add the melted butter and mix with your hands until thoroughly combined. Rub butter all along the bottom of the springform pan, then press graham cracker mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.
In a standing mixer (or mixing bowl and using electric mixer), add 8 oz. cream cheese, cornstarch, and 2/3 cup light brown sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar, cinnamon, and continue to beat until smooth. Add remaining cream cheese and granulated sugar, one at a time, until smooth. Slow mixer to stirring speed, add extract and one egg at a time, scraping down the sides. Turn on to stirring speed and slowly add the heavy cream, beat just until mixed in (do not overmix). Spoon batter into springform pan on top of graham cracker crust and spread into an even layer.
Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 15 minutes, until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.
Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan, release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down onto a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate.
Mix together ½ teaspoon cinnamon and 1 tablespoon light brown sugar in a small mixing bowl, then sprinkle on top of cheesecake. Cut into slices with a sharp, straight edged knife, wiping knife between each cut. Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month. Garnish with whipped topping and a chocolate covered espresso bean, if desired.
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