Description
Irresistible snickerdoodle cheesecake with cookie whipped cream beckons dessert enthusiasts with its cinnamon-spiced charm. Rich layers and creamy textures create a memorable sweet experience you cannot resist sharing with friends and family.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsps all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 snickerdoodle cookies, crumbled
- 1/2 tsp ground cinnamon (for topping)
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lightly greasing its surface. Crush the cookies into fine crumbs and blend with melted butter, creating a uniform mixture. Press this foundation evenly across the pan’s bottom, ensuring a compact base. Briefly bake for 8 minutes, then allow to cool completely.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency. Incorporate sour cream, vanilla extract, ground cinnamon, and nutmeg, blending thoroughly. Gently introduce eggs one at a time, stirring minimally to maintain a smooth texture.
- Transfer the creamy filling onto the prepared crust, spreading it evenly. Slide the pan into the preheated oven and bake for 50-60 minutes. Look for set edges and a subtle center jiggle as indicators of proper doneness. Once complete, switch off the oven, slightly crack the door, and let the cheesecake rest inside for one hour.
- Whip heavy cream and powdered sugar until stiff, voluminous peaks emerge. Delicately fold crushed snickerdoodle cookies into the whipped cream, creating a textured topping.
- After the cheesecake has cooled completely, adorn the surface with the cookie-studded whipped cream. Optional: Sprinkle additional cookie crumbs for enhanced visual appeal and texture.
Notes
- Prevent cracking by avoiding overmixing the cheesecake batter and baking in a water bath for even, gentle heat distribution.
- For a gluten-free version, substitute regular cookies with gluten-free snickerdoodle or graham cracker alternatives.
- Ensure cream cheese is at room temperature to create a smoother, lump-free filling that blends seamlessly.
- Chill the cheesecake overnight for optimal flavor development and easier slicing, allowing the texture to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 110 mg