Description
This Snickerdoodle Cheesecake Cake combines layers of soft cinnamon-sugar snickerdoodle cake with a creamy cheesecake center, all frosted with luscious cinnamon cream cheese frosting for a show-stopping dessert.
Ingredients
Units
Scale
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Snickerdoodle Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Cinnamon Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract. Pour into pan and bake for 35-40 minutes, or until set. Let cool completely and freeze for easier stacking.
- Make the Snickerdoodle Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla. Add dry ingredients alternately with buttermilk, mixing until just combined. Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, cinnamon, and vanilla; beat until fluffy.
- Assemble: Place one snickerdoodle cake layer on a serving plate. Top with the cheesecake layer, then the second cake layer. Frost the top and sides with cinnamon cream cheese frosting. Chill for at least 1 hour before slicing.
Notes
- Freeze the cheesecake layer for cleaner stacking and slicing.
- Sprinkle cinnamon sugar on top for an extra snickerdoodle touch.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 760
- Sugar: 62g
- Sodium: 380mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 165mg