Description
A delicious fusion of snickerdoodle cookies and creamy cheesecake, offering comforting flavors of cinnamon sugar in each bite.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and 1 teaspoon cinnamon. Press into the bottom of a springform pan to form the crust.
- In a large bowl, beat together softened cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon of cinnamon and nutmeg until just combined.
- Pour the cheesecake filling over the crust, smoothing the top.
- Bake for 55-70 minutes, or until the center is set and slightly jiggles when moved.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Serve and enjoy your festive dessert!
Notes
Let cream cheese sit at room temperature for smoother mixing. Consider using a water bath for creamier texture.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg