Move over basic pumpkin cheesecake because this cheesecake just got a makeover! This recipe for the best snickerdoodle pumpkin cheesecake is perfect. A pecan and graham cracker crust, creamy and smooth pumpkin cheesecake filling then topped with a cinnamon sugar coating. So good!
If there is one thing that will certainly make an appearance on my dessert table during the holidays, it’s definitely gonna be a cheesecake. It’s such a classic dessert and so easy to make. Just a handful of ingredients is all you need to make this decadent cheesecake recipe.
Twist on classic Pumpkin Cheesecake
Pumpkin cheesecake but make it snickerdoodle. This is such a fun spin on my Pumpkin Cheesecake Recipe. This smooth and delicious filling sits on top of a sweet pecan/graham cracker crust then dusted with ample amounts of cinnamon/sugar before baking. Not to mention a generous serving of homemade whipped cream on top!
This cheesecake is:
- The best pumpkin cheesecake
- Topped with Cinnamon Sugar
- Easy to make
- Perfect dessert for the holidays
What you’ll need to make cheesecake
For the snickerdoodle pumpkin cheesecake your going to need a standmixer or handmixer. It’s completely fine if you don’t have either, but it definitely helps. In the bowl of a stand mixer, add the blocks of cream cheese and mix until smooth, about 30 seconds. Next add in the sugar, spices and vanilla and mix for about 1-2 minutes or until smooth. Next up, add in the pumpkin puree and sour cream, beat until fully combined. Lastly, add in the eggs one at a time until just blended, being sure not to overmix.
How to make graham cracker crust
Grab a medium size bowl and add melted butter, graham cracker crumbs, crushed pecans, sugar and cinnamon together. Mix until completely combined then dump into springform pan then press up the sides and bottom. Bake for 10 minutes. Allow to cool completely before adding cheesecake filling.
Cooling a cheesecake
After the cheesecake bakes, your going to turn the oven off but leave the cheesecake in for about 45-50 minutes. Leaving the cheesecake in the oven will allow it to come down to temperature slower. After about 45-50 minutes, pull the cheesecake out of the oven and allow to cool even more on the countertop. Once it’s cooled, store it in the fridge for at least 4 hours, however overnight is ideal. I know I know, it’s going to be hard to wait for its chilled all the way through.
Waterbath for cheesecake
I know the idea of submerging your cheesecake half way in a pan of water is a scary thought. I’ve ditched my old ways of baking a cheesecake in a water bath because I got tired of soggy crust, no matter how well I covered up the pan.
Here’s what I do instead….grab a oven safe pan like a rotisserie pan or even a casserole pan. Fill it half way with water and place it on the bottom rack of the oven, then place the ready to bake cheesecake on the rack directly above the waterbath. Super easy and no more worrying about water leaking into your springform pan.
Tips for perfect cheesecake
- Work with room temperature ingredients. Working with ingredients that are too cold will cause you to have to overmix your batter.
- Over mixing your batter. Overmixing will likely result in a cracked cheesecake.
- Don’t forget the waterbath. Using the waterbath is the oven will help make a creamy and evenly cooked cheesecake.
Looking for more cheesecake recipes?
Snickerdoodle Pumpkin Cheesecake
Creamy pumpkin cheesecake packed with fall spices and topped with cinnamon sugar.
Graham Cracker Crust
- 2 cups Graham Cracker Crust
- 1/3 cup Crushed Pecans
- 1/2 cup Unsalted Butter melted
- 1/3 cup Sugar
Snickerdoodle Pumpkin Cheesecake Filling
- 32 oz Cream Cheese softened
- 1 cup Granulated Sugar
- 1 tablespoon Pumpkin Pie Spice
- 1 15oz Pumpkin Puree
- 3 Eggs
- 1 tablespoon Vanilla Extract
- 1/2 cup Sour Cream
- 1/2 cup Grandulated Sugar
- 1 teaspoon Sugar
1. Preheat the oven to 325 degrees. Place a 9×13 pan filled half way with water on to the bottom rack in the oven.
2. In a medium bowl, mix together the butter, sugar, crushed pecans, and graham cracker crumbs until completely combined. Pour the crumbs into a non-stick 9 inch springform pan. Press the crumbs evenly into the bottom and up the sides of pan. Bake for 10 minutes then allow to cool completely.
3. In the bowl of a stand mixer, mix the cream cheese, pumpkin puree, pumpkin pie spice, sugar, sour cream and vanilla extract. Mix until well combined.
4. Add in the eggs one at a time. Mix until completely combined.
5. Pour the batter into prepared crust.
6. Mix together the sugar and cinnamon in a bowl then sprinkle over the top of the cheesecake.
7. Place the cheesecake on the rack directly above the rack with the waterbath. Bake the cheesecake for 65-70minutes or until the edges are set and the center is slightly jiggly. Turn the oven off and keep the cheesecake in for an additional hour being sure to keep the oven door closed.
8. Remove the cheesecake and allow to cool completely. Store in the fridge for at least 4 hours but overnight is best.