Snickerdoodle Cheesecake
A classic New York-style cheesecake spiced with brown sugar and cinnamon on a cinnamon graham crust — snickerdoodle flavor in cheesecake form.
- Prep Time
- 30 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 45 min
- Servings
- 12 servings
I'm always looking for new ways to dress up a classic cheesecake, and this one does the trick — brown sugar and cinnamon baked into a New York-style filling, on a cinnamon graham cracker crust, topped with more cinnamon sugar.
It's a favorite among the staff at Krafty Draft, though that might just be because they're all a little obsessed with the Snickerdoodles I bring in regularly. Either way, this one disappears from the menu just as fast.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tbsp. light brown sugar
- 1/2 tsp. ground cinnamon
- 5 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 2/3 cup light brown sugar
- 1 cup granulated sugar
- 1 tsp. ground cinnamon
- 2 eggs
- 1 tbsp. vanilla extract
- 2/3 cup heavy cream
For the Topping
- 1 tbsp. light brown sugar
- 1/2 tsp. ground cinnamon
Instructions
- 1Preheat oven to 350°F. Double-wrap the outside of a 9-inch springform pan with heavy-duty foil and set it inside a 12-inch cake pan.
- 2Toss the graham cracker crumbs, cinnamon, and brown sugar together in a small bowl, then mix in the melted butter with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then remove and set aside.
- 3In a stand mixer, beat 8 oz. of the cream cheese, the cornstarch, and 2/3 cup brown sugar at medium speed until smooth. Add another 8 oz. cream cheese with 1/3 cup granulated sugar and the cinnamon, and beat until smooth. Add the remaining cream cheese and sugar one package at a time, beating until smooth each time.
- 4Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides. Slowly add the heavy cream, beating just until combined, being careful not to overmix.
- 5Spoon the batter over the crust and spread into an even layer.
- 6Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan (this prevents cracks). Bake for about 1 hour 15 minutes, until lightly browned on top.
- 7Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 8Cover and freeze for at least 4 hours, or overnight, to set. Release the springform sides, then invert the cheesecake onto parchment paper, remove the pan bottom, and flip back onto a serving plate.
- 9Mix together the remaining cinnamon and brown sugar in a small bowl, then sprinkle on top of the cheesecake.
- 10Slice with a sharp knife, wiping the blade between cuts. Store in the refrigerator for up to 7 days, or freeze for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
