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Snickerdoodle Cheesecake Cake

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  • Author: clara
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours plus chilling
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, cinnamon, and vanilla; beat until fluffy.
  4. 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

Find it online: https://recipe.ukfinda.com/snickerdoodle-cheesecake-cake/