Description
Snickerdoodle Cheesecake is a no-bake holiday dessert that blends the warm cinnamon-sugar flavor of snickerdoodle cookies with the creamy richness of cheesecake.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 cup whipped cream, for topping
- Cinnamon sugar and cinnamon sticks, for garnish
Instructions
- In a medium bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup to smooth it out.
- In a large bowl, beat together softened cream cheese, powdered sugar, cinnamon, vanilla extract, and nutmeg until smooth and creamy.
- Spread the cream cheese mixture evenly over the crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Before serving, top with whipped cream, a sprinkle of cinnamon sugar, and a few cinnamon sticks for garnish.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg