Name: Snickerdoodle Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 30 gingersnap cookies; 1/4 cup granulated sugar; 3 tablespoons unsalted butter, melted; 24 ounces (3 blocks) cream cheese, at room temperature; 3/4 cup light brown sugar; 1/3 cup heavy whipping cream; 2 tablespoons all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons vanilla extract; 3 large eggs, at room temperature; 2 tablespoons granulated sugar; 2 teaspoons ground cinnamon; Whipped cream, for serving

Description

This Snickerdoodle Cheesecake combines creamy cheesecake with warm cinnamon flavors, topped with whipped cream and a sprinkle of cinnamon-sugar for a delightful dessert experience.

Ingredients

Scale

30 gingersnap cookies
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted
24 ounces (3 blocks) cream cheese, at room temperature
3/4 cup light brown sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
3 large eggs, at room temperature
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Whipped cream, for serving

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Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two sheets of aluminum foil. Pulse the gingersnap cookies in a food processor until finely ground. Mix in granulated sugar and melted butter. Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Allow to cool.
Make the Cheesecake Filling: Lower the oven temperature to 325°F (163°C). Beat the cream cheese and light brown sugar until fluffy. Add heavy whipping cream, flour, ground cinnamon, and vanilla extract. Mix until smooth. Gradually add eggs, mixing until blended.
Bake and Cool the Cheesecake: Pour the cream cheese mixture into the cooled crust. Place the pan in a larger baking dish filled with hot water halfway up the sides of the springform pan. Bake for 1 hour. Turn off the oven and leave the cheesecake inside for 45 minutes. Remove and cool for at least an hour.
Final Touches: Mix granulated sugar with ground cinnamon and sprinkle over the cheesecake. Refrigerate for a minimum of 4 hours or overnight. Release from springform pan, top with whipped cream, and serve.

Notes

Ensure all ingredients are at room temperature for best results and bake in a water bath to prevent cracking.

Prep Time: 20
Cook Time: 70
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 24g
Sodium: 300mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg