Snickerdoodle Cheesecake Delight

Introduction

If you’re in search of a dessert that combines creamy richness with a delightful hint of cinnamon, look no further than this Irresistible Snickerdoodle Cheesecake! Without the need for graham crackers, this cheesecake features a delectable vanilla wafer crust that perfectly complements the silky filling. Every bite offers a swirl of cinnamon and sweet goodness, making it an ideal treat for any festive occasion or simply a cozy night in. Grab your ingredients and prepare for a dessert that will leave everyone asking for the recipe!

Detailed Ingredients with measures

For the Crust:
1 ½ cups vanilla wafer crumbs
¼ cup granulated sugar
½ teaspoon cinnamon
⅓ cup unsalted butter, melted

For the Filling:
24 oz cream cheese, softened
1 ¼ cups granulated sugar
2 tablespoons all-purpose flour
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

For the Cinnamon Sugar Topping:
1 tablespoon granulated sugar
½ teaspoon ground cinnamon

Preparation Time

Prep Time 20 minutes
Cook Time 60 minutes
Total Time 4 hours 20 minutes (including chilling)
Yield 12 slices

Instructions

1. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.

2. Mix the vanilla wafer crumbs, sugar, and cinnamon in a bowl. Stir in the melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

3. In a large mixing bowl, blend the cream cheese, sugar, and flour until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and ground cinnamon until just combined.

4. Pour the filling over the cooled crust, smoothing the top. In a small bowl, mix the ingredients for the cinnamon sugar topping and sprinkle it evenly over the cheesecake batter.

5. Bake for 55-60 minutes, or until the center is set. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight for the best results.

6. Once fully chilled, carefully remove the cheesecake from the pan, slice, and serve your cinnamon-infused dream dessert. Enjoy!

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake after baking.

Step 2: Prepare the Crust

In a mixing bowl, combine 1 ½ cups of vanilla wafer crumbs, ¼ cup of granulated sugar, and ½ teaspoon of cinnamon. Pour in ⅓ cup of melted unsalted butter and mix until the mixture is well combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then set aside to cool.

Step 3: Make the Filling

In a large mixing bowl, use an electric mixer to blend 24 oz of softened cream cheese, 1 ¼ cups of granulated sugar, and 2 tablespoons of all-purpose flour until the mixture is smooth. Add in 4 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of ground cinnamon until just combined.

Step 4: Assemble the Cheesecake

Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. In a small bowl, mix together 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon to create the cinnamon sugar topping. Sprinkle this mixture evenly over the top of the cheesecake batter.

Step 5: Bake the Cheesecake

Place the assembled cheesecake in the oven and bake for 55-60 minutes, or until the center is set and only slightly jiggly. Once baked, allow the cheesecake to cool at room temperature before transferring it to the refrigerator. It is recommended to chill for at least 4 hours, or overnight for optimal results.

Step 6: Serve the Cheesecake

Once fully chilled, carefully remove the cheesecake from the springform pan. Slice into desired servings and enjoy your delicious snickerdoodle cheesecake.

Notes

Cooling Time

For best texture and flavor, refrigerating the cheesecake overnight is ideal.

Serving Suggestions

This cheesecake pairs wonderfully with a dollop of whipped cream or a sprinkle of additional cinnamon sugar on top before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cook techniques

Preparing the Crust

To create a delicious base for your cheesecake, combine vanilla wafer crumbs with granulated sugar and cinnamon. Once mixed, incorporate melted butter to achieve a crumbly texture. Press this mixture firmly into the bottom of your springform pan and bake to set.

Making the Filling

The key to a smooth cheesecake filling lies in properly blending cream cheese with sugar and flour until fully combined. Adding eggs one at a time prevents overmixing, ensuring a light and fluffy texture. Finally, include vanilla and cinnamon for that signature snickerdoodle flavor.

Baking the Cheesecake

To achieve the perfect bake, pour the filling over the cooled crust and smooth the top. A sprinkle of cinnamon sugar topping adds a delightful finish. Bake at a consistent temperature until the center is just set, avoiding overbaking to preserve creaminess.

Chilling the Cheesecake

Allow the cheesecake to cool at room temperature before refrigerating. For optimal flavor and texture, chilling for at least 4 hours, or overnight, is recommended. This step enhances the firmness and makes it easier to slice.

FAQ

Can I use a different type of cookie for the crust?

Yes, you can substitute vanilla wafers with other cookies like shortbread or digestive biscuits for a unique flavor.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges appear set, but the center will still have a slight jiggle. It will firm up as it cools.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance, making it a great dessert option for gatherings.

What can I use as a topping for the cheesecake?

Consider topping with whipped cream, caramel sauce, or even additional cinnamon sugar for extra flavor and presentation.

How should I store the leftover cheesecake?