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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 (8-ounce) packages cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 tablespoon all-purpose flour - 1 teaspoon ground cinnamon - 1 teaspoon cream of tartar - 1 cup sour cream - 2 tablespoons brown sugar To measure ingredients accurately, use dry measuring cups for dry ingredients. For sticky items like butter, use a liquid measuring cup. Always level off dry ingredients with a straight edge. If you need substitutes, use Greek yogurt for sour cream or a dairy-free cream cheese. You can swap eggs with flaxseed meal or applesauce for a vegan option. These tips ensure your cheesecake stays creamy and delicious. {{ingredient_image_1}} 1. Preheat your oven to 325°F (160°C). This step is key for a great bake. 2. In a mixing bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. Stir until the mix feels like wet sand. 3. Press this mixture firmly into the bottom of a 9-inch springform pan. This creates a strong base. 4. Bake the crust for 10 minutes. Then, take it out and let it cool. 1. In a large bowl, beat 2 packages (8 ounces each) of softened cream cheese until it’s smooth. 2. Gradually mix in 1 cup of sugar and 1 teaspoon of vanilla extract. Keep blending until it is fully combined. 3. Add the 3 large eggs one at a time. Mix well after each egg. 4. Then, stir in 1 tablespoon of all-purpose flour, 1 teaspoon of ground cinnamon, and 1 teaspoon of cream of tartar. Make sure everything blends well. 5. Lastly, add 1 cup of sour cream and mix until smooth. 1. Pour the cheesecake batter over the cooled crust in the springform pan. 2. In a small bowl, mix 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. Sprinkle this mix over the cheesecake batter. 3. Bake for 55-60 minutes. The edges should be lightly golden. The center can still jiggle a bit. 4. Turn off the oven. Leave the cheesecake inside with the door slightly open for 1 hour. This helps it cool slowly. 5. After that, refrigerate for at least 4 hours or overnight. 6. For serving, top with whipped cream and a sprinkle of cinnamon for that extra touch. To ensure a smooth batter, start with softened cream cheese. Cold cream cheese will not mix well. Beat it until it is creamy and free of lumps. Add sugar gradually to help it blend better. When you mix in the eggs, do it one at a time. This helps to keep a smooth texture. To prevent cracks in your cheesecake, avoid overbaking. The edges should look set, but the center should still jiggle slightly. After baking, turn off the oven and leave the cheesecake inside. Let it cool slowly for one hour with the door slightly open. This helps prevent a sudden temperature change that can cause cracks. When serving your cheesecake, whipped cream is a great topping. A sprinkle of cinnamon adds extra flavor. You can also drizzle caramel or chocolate sauce for a fun twist. For drinks, pair your cheesecake with a hot cup of coffee or a sweet dessert wine. Both balance the rich flavors of the cheesecake. One common mistake is overmixing the batter. This can add too much air, leading to cracks. Mix just until combined, especially after adding eggs. Another mistake is improper cooling. If you cool your cheesecake too fast, it can crack. Always follow the cooling steps to keep it smooth and beautiful. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing. This will ensure a smoother batter and better incorporation of ingredients. Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can introduce air into the batter, which may cause the cheesecake to crack during baking. Water Bath Technique: For an ultra-creamy texture, consider baking your cheesecake in a water bath. Wrap the springform pan in aluminum foil and place it in a larger pan filled with water before baking. Chill Overnight: For the best flavor and texture, refrigerate your cheesecake overnight. This allows the flavors to meld and results in a firmer slice when served. {{image_2}} You can make your snickerdoodle cheesecake even more fun. Adding chocolate chips gives a sweet twist. Just fold in a cup of chips after mixing your batter. You can also add caramel for a rich flavor. Drizzle caramel sauce on top before serving. Another great idea is to add pumpkin for fall. Mix in half a cup of pumpkin puree into the batter. This adds a lovely taste and a seasonal touch. If you need a gluten-free choice, use gluten-free graham crackers. They work just as well as regular ones. For the crust, you can also try almond flour or ground oats. These options give a nice texture and flavor. Make sure to check labels to avoid gluten. Mini cheesecakes are perfect for parties or gifts. Use a muffin tin instead of a springform pan. Place cupcake liners in each cup. Fill them with the cheesecake batter, about two-thirds full. Bake for 20-25 minutes at the same temperature. Check for a slight jiggle in the center. Let them cool in the pan before moving them. This way, you get delightful individual servings. To store your leftover cheesecake, place it in an airtight container. This keeps it fresh and avoids odors from other foods. The cheesecake lasts up to five days in the fridge. Enjoy it cold or let it sit at room temperature for a few minutes before serving. You can freeze the cheesecake for longer storage. Wrap it tightly in plastic wrap, then place it in a freezer-safe container. This helps prevent freezer burn. The cheesecake can stay frozen for up to three months. When you're ready to enjoy it, transfer it to the fridge to thaw overnight. For the best texture, let it thaw slowly. If you want to warm the cheesecake, preheat your oven to 300°F (150°C). Place the cheesecake on a baking sheet and cover it with foil. Heat it for about 15 minutes. This helps it warm evenly without drying out. Enjoy your cheesecake warm, topped with whipped cream or a sprinkle of cinnamon! Yes, you can! This cheesecake is perfect for making ahead. I suggest making it one day prior to serving. Let it cool completely, then refrigerate it. Cover it well with plastic wrap. This keeps it fresh and tasty. To check if your cheesecake is done, look for a few signs. The edges should look set while the center jiggles slightly. It will firm up as it cools. A light golden edge shows it is ready. You can use low-fat ingredients, but it may affect the cheesecake. Low-fat cream cheese can make it less creamy. The texture might be lighter and not as rich. For the best flavor, I recommend sticking with full-fat ingredients. This cheesecake recipe combines simple ingredients and straightforward steps. You learned how to make a smooth batter, bake it perfectly, and avoid common mistakes. Remember, a little care goes a long way. Use the tips for storage and serving to enjoy your cheesecake longer. With a few variations, like adding chocolate or making mini versions, there’s a cheesecake for everyone. Embrace your skills and share this treat. You’ll impress your friends and family with your delicious results. Enjoy making this classic dessert!

Decadent Snickerdoodle Cheesecake

A rich and creamy cheesecake with a snickerdoodle twist, featuring a graham cracker crust and cinnamon topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups unsalted butter, melted
  • 2 packages cream cheese, softened
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • 1 cup sour cream
  • 2 tablespoons brown sugar

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until well combined and resembles wet sand.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and let it cool.
  • In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in 1 cup of sugar and vanilla extract, mixing until combined.
  • Add eggs, one at a time, mixing well after each addition. Incorporate the flour, ground cinnamon, and cream of tartar until fully blended.
  • Add sour cream and mix until smooth. Pour the cheesecake batter over the cooled crust in the springform pan.
  • In a small bowl, mix 2 tablespoons of brown sugar with a teaspoon of cinnamon. Sprinkle this mixture over the cheesecake batter.
  • Bake for 55-60 minutes or until the cheesecake is set and the edges are slightly golden. The center should still have a slight jiggle.
  • Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly, then refrigerate for at least 4 hours or overnight.
  • Before serving, you can top with whipped cream and a sprinkle of cinnamon for an extra decadent touch.

Notes

For an extra touch, top with whipped cream and a sprinkle of cinnamon before serving.
Keyword cheesecake, dessert, snickerdoodle