Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon.
- Press the snickerdoodle dough evenly into the bottom of the prepared springform pan. Sprinkle the cinnamon sugar mixture over the crust.
- Bake for 10-12 minutes, or until lightly golden brown. Let cool completely.
- Reduce the oven temperature to 325°F (160°C). Wrap the bottom of the springform pan tightly with aluminum foil.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the eggs one at a time, mixing until just combined. Be careful not to overmix.
- Stir in the vanilla extract and sour cream until smooth.
- In a small bowl, combine the melted butter, ¼ cup of sugar, and 2 teaspoons of cinnamon.
- Pour half of the cheesecake filling over the cooled snickerdoodle crust.
- Drizzle half of the cinnamon sugar mixture over the filling. Use a knife or skewer to swirl it gently.
- Pour the remaining cheesecake filling over the first layer.
- Drizzle the remaining cinnamon sugar mixture over the top and swirl it gently.
- Place the foil-wrapped springform pan in a larger baking pan. Pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the topping.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the snickerdoodle topping over the cheesecake during the last 15 minutes of baking, or sprinkle it on after the cheesecake has chilled. If adding during baking, watch carefully to prevent burning.
Notes
Use room temperature ingredients for a smooth filling. Don't overmix the batter to prevent cracks. A water bath is key for even baking. Cool the cheesecake gradually and chill thoroughly for best results. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.