For the Snickerdoodle Crust:

  • 2 cups snickerdoodle cookie crumbs about 20 cookies, crushed
  • 1/4 cup unsalted butter melted

For the Cheesecake Filling:

  • 3 packages 8 ounces each cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream

For the Cinnamon-Sugar Topping:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon


Prepare the Crust:

  • Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  • Combine cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
  • Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.

Make the Cheesecake Filling:

  • Beat the cream cheese in a large mixing bowl until smooth. Add granulated sugar and continue beating until well combined.
  • Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla extract and sour cream.
  • Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake the Cheesecake:

  • Mix cinnamon and sugar for the topping in a small bowl. Sprinkle half of this mixture over the cheesecake filling.
  • Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
  • Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
  • Remove from the oven, sprinkle with the remaining cinnamon-sugar topping, and let it cool completely at room temperature.


  • Refrigerate the cheesecake for at least 4 hours, or overnight, until it’s thoroughly chilled and set.


  • Before serving, carefully run a knife around the edges of the pan to loosen the cheesecake, then release and remove the springform pan’s sides.
  • Slice and serve chilled. For clean slices, dip the knife in hot water and wipe it dry between cuts.

By Admin

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