I have always been a peppermint and chocolate kind of gal for the holidays, but for the past couple of years I have added snickerdoodle to the list of must-make dessert flavors when I develop recipes. As soon as I thought of this cheesecake recipe, I knew I had to try it for this year! This is one of my new favorite cheesecake recipes, and I promise that it will not disappoint! My taste-testers were absolutely thrilled with this recipe, so I am sure that you and your family will love it too!

Cinnamon Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter

Cheesecake Base Ingredients:

• 1 cup granulated sugar
• 2 packs (8 oz. each) cream cheese, room temperature
• 1 cup sour cream
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup caramelized white chocolate

Decoration Components:

• Vanilla stabilized whipped cream (click here to see how I make stabilized whipped cream)
• 12 snickerdoodle truffles (click here to get my recipe!)

Directions:

1. First, make the Cinnamon Graham Cracker Crust: Add 1 stick, or ½ cup, of unsalted butter to a microwave-safe bowl. Heat for approximately 20-30 seconds, or until the butter is completely melted.
2. To a medium mixing bowl, add 2 cups of graham cracker crumbs, 1/2 cup of granulated sugar, and 1/2 teaspoon ground cinnamon. Thoroughly mix them together and then add the melted butter. Mix until well combined.
3. Spray the inside of a 10” springform pan with nonstick cooking spray. Line the sides of the pan with strips of parchment paper. Pour the graham cracker mixture into the pan and then press the mixture into a flat layer on the bottom of the pan and slightly up the sides. Place the springform pan on a piece of heavy-duty aluminum foil and then fold the sides up to completely wrap the sides in the foil.
4. Bake the crust at 350°F for approximately 10 minutes, and then let it cool while preparing the cheesecake base.
5. To start your cheesecake batter, add 1 cup granulated sugar to a large mixing bowl. Then add 2 (8oz each) packages of room temperature cream cheese.
6. Combine them either by hand whisking or with a hand mixer on low speed. Once they are just combined, use a hand mixer on a medium-high or high speed to whip these ingredients for about 3-5 minutes to make a light and fluffy mixture.
7. To the cream cheese mixture, add 1 cup of sour cream. Whip these ingredients on medium or medium-high speed until they are well combined.
8. Add 1 tablespoon ground cinnamon, ½ teaspoon salt, and 2 teaspoons vanilla extract. Mix until well combined.
9. Add 4 eggs one at a time to the batter and mix until just combined.
10. Add 1 cup melted caramelized white chocolate and mix until just combined.
11. Pour the batter into the pan and use a spatula to smooth the top. Bake at 325°F for approximately 75-90 minutes for a 10” springform pan, or until the center is completely set. Let the cheesecake cool completely before proceeding to the next step.
12. Add the stabilized whipped cream to a piping bag fitted with a Wilton 1M piping tip and pipe 12 dollops evenly spaced around the cheesecake.
13. Top each of the dollops with a snickerdoodle truffle. Enjoy!

Sensational Snickerdoodle Cheesecake

Recipe by Carly PrestonCourse: DessertDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Smooth, rich cheesecake filling packed with cinnamon and sugar flavor, combined with a delectable, crunchy crust, and topped with light whipped cream and delicious snickerdoodle truffles.

Ingredients

• Crust:
  2 cups graham cracker crumbs

• 1/2 cup granulated sugar

• 1/2 teaspoon ground cinnamon

• 1/2 cup unsalted butter

• Cheesecake Base:
  1 cup granulated sugar

• 2 packs (8 oz. each) cream cheese, room temperature

• 1 cup sour cream

• 1 tablespoon ground cinnamon

• 2 teaspoons vanilla extract

• 1/2 teaspoon salt

• 4 large eggs

• 1 cup caramelized white chocolate

• Stabilized whipped cream (optional)

• Snickerdoodle Truffles (optional)

Directions

• First, make the Cinnamon Graham Cracker Crust: Add 1 stick, or ½ cup, of unsalted butter to a microwave-safe bowl. Heat for approximately 20-30 seconds, or until the butter is completely melted.
• To a medium mixing bowl, add 2 cups of graham cracker crumbs, 1/2 cup of granulated sugar, and 1/2 teaspoon ground cinnamon. Thoroughly mix them together and then add the melted butter. Mix until well combined.
• Spray the inside of a 10” springform pan with nonstick cooking spray. Line the sides of the pan with strips of parchment paper. Pour the graham cracker mixture into the pan and then press the mixture into a flat layer on the bottom of the pan and slightly up the sides. Place the springform pan on a piece of heavy-duty aluminum foil and then fold the sides up to completely wrap the sides in the foil.
• Bake the crust at 350°F for approximately 10 minutes, and then let it cool while preparing the cheesecake base.
• To start your cheesecake batter, add 1 cup granulated sugar to a large mixing bowl. Then add 2 (8oz each) packages of room temperature cream cheese.
• Combine them either by hand whisking or with a hand mixer on low speed. Once they are just combined, use a hand mixer on a medium-high or high speed to whip these ingredients for about 3-5 minutes to make a light and fluffy mixture.
• To the cream cheese mixture, add 1 cup of sour cream. Whip these ingredients on medium or medium-high speed until they are well combined.
• Add 1 tablespoon ground cinnamon, ½ teaspoon salt, and 2 teaspoons vanilla extract. Mix until well combined.
• Add 4 eggs one at a time to the batter and mix until just combined.
• Add 1 cup melted caramelized white chocolate and mix until just combined.
• Pour the batter into the pan and use a spatula to smooth the top. Bake at 325°F for approximately 75-90 minutes for a 10” springform pan, or until the center is completely set. Let the cheesecake cool completely before proceeding to the next step.
• Add the stabilized whipped cream to a piping bag fitted with a Wilton 1M piping tip and pipe 12 dollops evenly spaced around the cheesecake.
• Top each of the dollops with a snickerdoodle truffle. Enjoy!

Thank you so much for checking out this post! Let me know in the comments below how you enjoy this cheesecake recipe!