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Ultimate Creamy Snickerdoodle Cheesecake with Cinnamon Streusel Topping

A whole snickerdoodle cheesecake with a thick cinnamon streusel topping, sitting on a speckled plate.
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Make this rich and creamy Snickerdoodle Cheesecake, which combines the warm cinnamon sugar flavor of snickerdoodle cookies with a smooth cheesecake base. This recipe includes a buttery crust and a crunchy cinnamon streusel topping, making it a perfect showstopper dessert for holidays like Thanksgiving or Christmas.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup all-purpose flour (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the 1 1/2 cups granulated sugar, flour, 2 teaspoons cinnamon, vanilla extract, and salt. Beat until just combined.
  5. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix. Stir in the sour cream by hand.
  6. Pour the cheesecake filling over the cooled crust.
  7. Prepare the cinnamon streusel topping: In a small bowl, combine the brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the cheesecake filling.
  9. Bake: Place the springform pan on a baking sheet. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Cool the cheesecake: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
  11. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a creamy, velvety cheesecake filling, bring your cream cheese and eggs to room temperature before starting the recipe.
  • If you prefer cheesecake bars, press the crust into a 9×13 inch baking pan and adjust baking time as needed, checking for doneness around 40 minutes.
  • This dessert is excellent served chilled, which enhances the creamy texture.

Nutrition

Find it online: https://seventhflavour.com/snickerdoodle-cheesecake-recipe/