Description

This Snickerdoodle Cheesecake is a delightful blend of creamy cheesecake and spiced snickerdoodle flavors. Featuring a gingersnap cookie crust and a luscious cinnamon-infused cream cheese filling, it’s topped with a classic cinnamon-sugar sprinkle and whipped cream for a perfect finish. Baked in a water bath for a smooth, velvety texture, this dessert is ideal for fans of rich, spiced sweets.

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 the crust: Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with two sheets of foil to prevent water leakage. Using a food processor, pulse the gingersnap cookies into fine crumbs. Add granulated sugar and melted butter to the crumbs and process until well combined. Transfer the mixture into the prepared pan, spreading evenly. Press down firmly using a flat-bottomed cup to create an even layer. Bake the crust for 10 minutes, then allow it to cool while you prepare the filling.
Make the filling: Lower oven temperature to 325°F. In a large mixing bowl, beat the cream cheese and light brown sugar on medium speed until light and fluffy. Add heavy whipping cream, all-purpose flour, ground cinnamon, and vanilla extract; mix on low speed until just combined. Increase speed to medium and mix for 1-2 minutes until smooth. Reduce speed to low and add eggs one at a time, beating just until combined after each addition, ensuring a smooth filling.
Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the springform pan inside a much larger baking pan. Carefully add hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath to help prevent cracking and ensure even baking. Bake at 325°F for 1 hour. Afterward, turn off the oven and leave the cheesecake inside for an additional 45 minutes to gently finish baking.
Cool and chill: Remove the springform pan from the water bath and allow the cheesecake to cool at room temperature for at least 1 hour. In a small bowl, mix the topping sugar and ground cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the cheesecake. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
Serve: Remove the cheesecake from the springform pan. Top with freshly whipped cream just before serving for a creamy, luscious finish.

Notes

Room temperature ingredients ensure a smooth, lump-free cheesecake batter.
Wrapping the pan with foil protects the cheesecake from water seepage during the water bath baking.
The water bath prevents cracks and promotes even baking for a creamy texture.
Allowing the cheesecake to cool gradually in the oven improves texture and prevents cracking.
Chilling overnight enhances flavor and firmness before serving.
Use a non-stick or silicone spatula to avoid deflating the batter.
For best results, use fresh eggs and good-quality cream cheese.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 420
Sugar: 26g
Sodium: 210mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg