Snickerdoodle Cheesecake Recipe

Introduction

Snickerdoodle Cheesecake combines the warm, cozy flavors of cinnamon and nutmeg with a creamy, smooth texture. This no-bake dessert is easy to make and perfect for holiday gatherings or any time you want a comforting treat.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1 cup whipped cream, for topping
• Cinnamon sugar and sticks, for garnish

Instructions

1. Step 1: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: In a large bowl, beat the softened cream cheese, powdered sugar, ground cinnamon, vanilla extract, and ground nutmeg until the mixture is smooth and creamy.
3. Step 3: Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
4. Step 4: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
5. Step 5: Before serving, top the cheesecake with whipped cream, cinnamon sticks, and a sprinkle of cinnamon sugar for a festive touch.

Tips & Variations

• For extra crunch, toast the graham cracker crumbs before mixing with the butter.
• Substitute the graham cracker crust with crushed snickerdoodle cookies for a more intense cinnamon flavor.
• Add a pinch of ground cloves for a deeper spice profile.
• Use homemade whipped cream lightly sweetened with vanilla extract for the topping.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, use gluten-free graham cracker crumbs or gluten-free cookies for the crust to make the dessert gluten-free.

Do I need a springform pan to make this recipe?

While a springform pan makes it easier to remove the cheesecake, you can use a regular 9-inch pan lined with parchment paper for easier slicing and serving.

Snickerdoodle Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

This Snickerdoodle Cheesecake combines the cozy flavors of cinnamon and nutmeg with a creamy cream cheese filling atop a buttery graham cracker crust. Topped with whipped cream and a dusting of cinnamon sugar, it’s a delightful twist on classic cheesecake perfect for any occasion.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Filling

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg

Topping

• 1 cup whipped cream
• Cinnamon sugar, for garnish
• Cinnamon sticks, for garnish

Instructions

1. Prepare the crust: In a bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
2. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, ground cinnamon, vanilla extract, and ground nutmeg, and continue beating until the mixture is creamy and fully combined.
3. Assemble: Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula to create an even layer.
4. Chill: Place the cheesecake in the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to set fully.
5. Serve: Before serving, top the cheesecake with whipped cream, sprinkle cinnamon sugar over the top, and garnish with cinnamon sticks for an extra festive touch.

Notes

• Make sure the cream cheese is softened to room temperature to ensure a smooth filling without lumps.
• Use a springform pan for easy removal and clean edges when serving.
• Refrigerate overnight for best texture and flavor infusion.
• Can be garnished with additional cinnamon or nutmeg to enhance flavor.
• For a firmer texture, a small amount of gelatin could be added to the filling if desired.

Keywords: Snickerdoodle Cheesecake, no-bake cheesecake, cinnamon cheesecake, easy dessert, graham cracker crust