Snickerdoodle Cheesecake
A creamy and indulgent Snickerdoodle Cheesecake that satisfies your sweet tooth while keeping health goals in mind. Perfect for family gatherings or meal prep, this dessert combines flavors of cinnamon and sugar with a rich cream cheese base.
Ingredients
For the crust
- 1 cup All-Purpose Flour For structure in the crust.
- 1/2 tsp Cream of Tartar Helps to stabilize the batter.
- 1/2 tsp Baking Soda Aids in the rise for a fluffy texture.
- 1/4 tsp Salt Enhances flavor and balances sweetness.
- 1/4 cup Unsalted Butter Lends richness to the crust.
- 1/4 cup Sugar Sweetens the crust.
- 1 large Egg Binds the ingredients together.
- 1 tsp Vanilla Extract Adds depth and comforting flavors.
For the filling
- 16 oz Cream Cheese The star ingredient for that creamy cheesecake base.
- 1/2 cup Sugar Sweetens the filling.
- 1/4 cup All-Purpose Flour Used in the filling.
- 1/2 cup Sour Cream Ensures a smooth and tangy texture.
- 1 tsp Vanilla Extract For additional flavor.
- 2 large Eggs Bind the filling together.
- 1 cup Heavy Whipping Cream Adds richness to the topping.
- 1/2 cup Powdered Sugar For sweetening the whipped cream.
- 1 tsp Ground Cinnamon Brings warmth and Snickerdoodle flavor.
- Snickerdoodle Cookies (optional) For topping and added flavor.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Prepare your springform pan by greasing it lightly.
- In a mixing bowl, combine all-purpose flour, cream of tartar, baking soda, and salt for the crust, mixing well.
- In another bowl, beat together melted butter and sugar until smooth.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and blend until fully combined.
Cooking/Assembling
- Gradually mix dry ingredients with the wet ingredients until a dough forms. Press this mixture into the bottom of the prepared pan.
- In a separate large bowl, beat cream cheese until creamy. Add sugar, flour, sour cream, vanilla, and eggs, mixing until smooth.
- Pour the cream cheese mixture over the crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for about an hour with the door slightly ajar to prevent cracking.
Serving
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
- Whip heavy cream with powdered sugar, vanilla, and cinnamon until soft peaks form.
- Spread whipped cream evenly over the chilled cheesecake and sprinkle with additional cinnamon sugar if desired.
- Slice and serve chilled, optionally topping each slice with crushed Snickerdoodle cookies for added texture.
Notes
Ensure all ingredients, especially cream cheese, are at room temperature for a smooth batter. Allow cheesecake to chill thoroughly for the best texture.