Description

Indulge in the rich, creamy goodness of this Snickerdoodle Cheesecake — a dessert that combines the warmth of cinnamon-sugar with the luscious texture of cheesecake. With its buttery graham cracker crust, velvety filling, and cinnamon-sugar dusting, this cheesecake is perfect for holiday gatherings, special occasions, or just satisfying your sweet tooth. It’s an easy recipe that requires no baking, making it a simple yet impressive treat that everyone will love. Whether you’re looking for an easy dessert idea or a standout showstopper, this cheesecake is sure to deliver.

Ingredients

For the Crust:

2 cups graham cracker crumbs
1/2 cup melted butter
1 tsp ground cinnamon

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups heavy whipping cream
2 tsp vanilla extract

For the Topping:

2 tbsp powdered sugar
1 tsp ground cinnamon
Whipped cream for decorating (optional)
Cinnamon sticks for garnish (optional)

Instructions

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and cinnamon. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while you prepare the filling.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Cheesecake: Pour the filling over the prepared crust and smooth the top. Dust with the cinnamon sugar mixture.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours (overnight is best).
Decorate and Serve: Before serving, pipe or dollop whipped cream around the edges and add cinnamon sticks for decoration. Slice and enjoy!

Prep Time: 20 minutes
Chill Time: 6 hours (or overnight)