Description

This Snickerdoodle Cheesecake combines the classic cinnamon-sugar flavors of snickerdoodle cookies with a smooth, creamy cheesecake filling. Featuring a buttery gingersnap crust and a cinnamon-spiced cream cheese center, this dessert is baked in a water bath for a moist, velvety texture. Topped with a cinnamon-sugar mix and fluffy whipped cream, it’s perfect for holiday gatherings or anytime you crave a comforting yet elegant treat.

Ingredients

Scale

For the Crust:

30 gingersnap cookies
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted

For the Filling:

24 ounces (3 blocks) cream cheese, at room temperature
3/4 cup light brown sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
3 large eggs, at room temperature

Topping:

2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Whipped Cream, for serving

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Instructions

Prepare crust: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two sheets of foil to prevent water from leaking in during baking. Pulse gingersnap cookies in a food processor until finely ground. Add granulated sugar and melted butter, then process again until combined. Evenly press the crumb mixture into the bottom of the prepared pan using the bottom of a flat cup to create an even layer. Bake the crust for 10 minutes. Remove from oven and let cool while you prepare the filling.
Make filling: Lower oven temperature to 325°F (163°C). In a large mixing bowl, beat cream cheese and light brown sugar on medium speed until light and fluffy. Add heavy whipping cream, flour, ground cinnamon, and vanilla extract; mix on low speed until just combined, then increase to medium speed for 1-2 minutes to ensure a smooth mixture. Reduce speed to low and add eggs one at a time, mixing until just combined after each addition. This prevents overmixing and keeps the batter smooth.
Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the springform pan into a larger baking pan, then carefully add hot water into the larger pan to come halfway up the sides of the springform pan to create a water bath. Bake at 325°F for 1 hour. After baking, turn off the oven and leave the cheesecake inside for an additional 45 minutes to settle and cook gently in the residual heat.
Cool and chill: Remove the cheesecake from the oven and take the springform pan out of the water bath. Let it cool at room temperature for at least one hour. In a small bowl, combine granulated sugar and ground cinnamon, then sprinkle this cinnamon-sugar mixture evenly over the surface of the cheesecake. Refrigerate the cheesecake for at least 4 hours or preferably overnight to set properly.
Serve: Carefully remove the cheesecake from the springform pan. Top with whipped cream just before serving for an extra creamy touch.

Notes

Wrapping the springform pan with foil prevents water from the water bath from seeping in and ruining the crust.
Use room temperature cream cheese and eggs for a smoother batter and to avoid lumps in the cheesecake.
The water bath helps bake the cheesecake evenly and prevents cracking by maintaining a moist baking environment.
Chilling the cheesecake overnight improves its texture and flavor.
For a firmer crust, you can chill the crust before baking.
The whipped cream topping is optional but adds a light and creamy contrast to the dense cheesecake.

Nutrition

Serving Size: 1 slice (approx. 1/12th of cheesecake)
Calories: 420
Sugar: 28g
Sodium: 180mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg