Snickerdoodle flavor is one of the most popular cookies. But, add a little cream cheese to make a keto snickerdoodle cheesecake and now you have an amazing dessert at only 3g net carbs!
It’s fall season and you need some cinnamon in your life! Not everyone enjoys pumpkin spice but who am I too judge. Thanksgiving recipes are filled with cinnamon from the sweet potato casserole and so on.
People find it fun to try different variations of their favorite things hence why keto snickerdoodle cheesecake was born. You can find the classic snickerdoodle cookies year round proving how popular they are. So, making a keto cheesecake flavor was only right and after you taste it you’ll fall in love. Get the pun?
How To Make A Keto Snickerdoodle Cheesecake
- Full Fat Cream Cheese
- Sour Cream
- Keto Sweetener
- Vanilla Extract
- Almond Flour
Something that is crucial when baking a cheesecake is to have your ingredients at room temperature. So, take them out of the fridge a few hours before you’re ready to start baking.
First, you have to make the crust. Mix the blanched almond flour, cinnamon and melted butter together. Press the cheesecake crust down into the spring-form pan evenly. Bake for 10-15 minutes until golden brown. Remove, then allow it to cool while you mix together the cheesecake filling.
In a mixing bowl, cream together the cream cheese and sour cream. Next add in the granulated sweetener and cinnamon. Then, add in the vanilla. Lastly, you want to add in your eggs one at a time. This is important to add one at a time and not all four at once.
Now, pour the cheesecake filing over the cooled cheesecake crust. Give the cheesecake a tap on the counter about three times to allow air bubbles to rise to the top. Before placing in the oven mix together cinnamon, sweetener and nutmeg to sprinkle across the top of the cheesecake.
Bake in a preheated oven for 45-60 minutes. Once that time is reached give the cheesecake a slight shake. If these is a small jiggle then turn the oven off and leave the cheesecake in the oven with the oven door cracked for an hour.
Once the hour is reached remove the cheesecake and allow it to cool completely on top of a cooling rack.
Then, place the cheesecake in the refrigerator for at least 4 hours or overnight to allow the cheesecake to fully set. This is the most crucial part that so many people think they can skip.
Now, once the cheesecake is set, serve and enjoy!
Helpful Recipe Tips
- Allow cheesecake to cool fully, if you try to place the cheesecake in the fridge before it cools condensations will happen. Meaning you’ll get drops of water all across your keto snickerdoodle cheesecake. This won’t effect taste but it’s not pretty to look at.
- Refrigerate to set, just like most pie recipes cheesecake must set in the refrigerator. I am not sure what happens from a science point but I can tell you it makes a huge difference in flavor and texture.
- Room temp ingredients, a cheesecake is a very fragile recipe that is prone to cracking. Top avoid this using room temp ingredients helps the baking process along with a water bath which I will mention below.
How To Store
You always need to store a cheesecake in the refrigerator. Another thing that makes it great is it freezes extremely well. Remember, whether it’s frozen or in the fridge be sure to have it in an air tight container. I like to make my cheesecakes then vacuum seal them. I remove a slice at a time to eat.
Frequently Asked Questions (FAQs)
Do I need to use a water bath?
This is such a common question! For this recipe, you don’t have to if you don’t care about possibly getting a crack in your cheesecake. However, if you want to avoid a crack the water bath is the best and most gentle way of baking a cheesecake. Here is a great article on how to do a water bath. And yes, I did use a water bath for the keto snickerdoodle cheesecake in the photos.
Can you eat cheesecake on keto?
Yes if the recipe is keto friendly! Not all sugar-free cheesecakes are keto friendly. For example, the sugar-free cheesecake from The Cheesecake Factory. There is still a crust and on top of that they use Splenda in the recipe which is very dirty keto but not ideal for anyone starting keto.
Good fall recipes to make on the keto diet?
Keto Snickerdoodle Cheesecake
- spring form pan
- 1.25 cup blanched almond flour
- 1/2 teaspoon cinnamon
- 3 tablespoon butter
- 32 ounce full fat cream cheese
- 1 cup sour cream
- 1 cup keto sweetener
- 1/2 teaspoon cinnamon
- 4 large egg
- 1 tablespoon vanilla extract
- 2 tablespoon keto sweetener
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 350°F
- Melt butter then combine butter, almond flour and cinnamon together.
- Sprinkle crumbs over the bottom of the springform pan and press them down evenly across to form the crust. Bake for 10-15 minutes or until golden brown. Remove from oven to cool.
- Preheat oven to 325°F
- Cream together room temp cream cheese and sour cream
- Add in keto sweetener, vanilla extract, cinnamon then mix again
- Then, add in one egg at a time until everything is combined and smooth, be sure to scrape the sides and bottom of the mixing bowl.
- Pour cheesecake filling on top of the crust. Give it about 3 taps on the counter to allow the air bubbles to rise. Let it sit there for about 5 minutes.
- Combine the ingredients under the snickerdoodle topping and sprinkle across the cheesecake.
- Place cheesecake in the oven for 45-60 minutes checking for browning of the edges and a slight jiggle in the center. If using a water bath you will have to add more time.
- Once cheesecake has baked, turn off the oven and crack the door leaving the cheesecake in there at least an hour. Then, remove from oven and allow it to fully cool.
- After cheesecakes has cooled place the cheesecake in the refrigerator for at least 4 hours or overnight to set.