Description
A delightful dessert that combines the classic flavors of snickerdoodle cookies with creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/2 cup of sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan to form a solid crust.
- In a large bowl, beat the cream cheese until smooth and creamy. Add 1 cup of sugar and the vanilla extract, mixing well until combined.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Mix in the ground cinnamon, baking powder, and salt until everything is nicely combined.
- Pour the cheesecake batter over the crust in the springform pan, spreading it evenly.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- Once cooled, remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Notes
Ensure that cream cheese is at room temperature for best results. Chill overnight for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 24g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg