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Snickerdoodle Cheesecake
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Snickerdoodle Pumpkin Cheesecake

Creamy pumpkin cheesecake packed with fall spices and topped with cinnamon sugar.
Course Dessert
Cuisine American
Keyword cinnamon cheesecake, pumpkin cheesecake, snickerdoodle cheesecake
Prep Time 15 minutes
Cook Time 1 hour
Resting time 1 hour
Total Time 2 hours 15 minutes
Servings 12 servings
Calories 650kcal

Equipment

  • Stand Mixer
  • Springform Pan

Ingredients

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

Snickerdoodle Topping

  • 1/2 cup Grandulated Sugar
  • 1 teaspoon Ground Cinnamon

Instructions

  • 1. Preheat the oven to 325 degrees. Place a 9x13 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.

Nutrition

Serving: 12g | Sodium: 453mg | Calcium: 108mg | Vitamin C: 1mg | Vitamin A: 1385IU | Sugar: 33g | Fiber: 1g | Potassium: 185mg | Cholesterol: 149mg | Calories: 650kcal | Trans Fat: 1g | Saturated Fat: 23g | Fat: 46g | Protein: 8g | Carbohydrates: 52g | Iron: 2mg