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Snickerdoodle Cheesecake: A Spiced Twist on a Classic Dessert

Snickerdoodle Cheesecake

Learn how to make a delicious Snickerdoodle Cheesecake! This recipe combines the warm, cinnamon-sugar flavors of a snickerdoodle cookie with a rich and creamy cheesecake filling.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg

For the Topping:

  • 1 cup whipped cream
  • Cinnamon sugar (mixture of granulated sugar and cinnamon)
  • Cinnamon sticks, for garnish

Instructions

1. Prepare the Graham Cracker Crust: A Buttery, Crunchy Base

  1. Combine Crumbs and Butter: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand.
  2. Press into Pan: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan.
    • Tip: Use the bottom of a measuring cup or a flat-bottomed glass to compact the crust.
  3. Chill: Place the pan in the refrigerator to chill while you prepare the cheesecake filling. This will help the crust firm up.

2. Prepare the Cheesecake Filling: Infusing with Cinnamon Spice

  1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, with no lumps.
  2. Add Sugar and Spices: Gradually add the powdered sugar, ground cinnamon, vanilla extract, and ground nutmeg to the cream cheese. Continue to beat on medium speed until everything is well combined and the mixture is smooth.

3. Assemble the Cheesecake: Bringing the Layers Together

  1. Pour Filling: Remove the springform pan with the chilled crust from the refrigerator. Pour the cream cheese mixture over the crust, spreading it evenly with a rubber spatula.

4. Chill the Cheesecake: Setting the Filling

  1. Cover and Refrigerate: Cover the springform pan tightly with plastic wrap or aluminum foil.
  2. Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight. This allows the filling to set completely and the flavors to meld.

5. Garnish and Serve: The Final Touches

  1. Top with Whipped Cream: Just before serving, top the chilled cheesecake with a generous layer of whipped cream. You can spread it evenly or pipe it on using a decorative tip.
  2. Sprinkle with Cinnamon Sugar: Sprinkle the whipped cream with a dusting of cinnamon sugar for added flavor and visual appeal.
  3. Garnish with Cinnamon Sticks: Arrange cinnamon sticks around the edge of the cheesecake or in the center for a beautiful and aromatic garnish.
  4. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled.

Find it online: https://cookupjoy.com/snickerdoodle-cheesecake/