Introduction

Snickerdoodle Cheesecake is a delightful twist on the classic cookie, combining the familiar warm cinnamon flavor of snickerdoodles with creamy, rich cheesecake. This dessert is perfect for celebrations or whenever you crave something sweet and comforting.

The image shows a cake with three visible layers on a white plate, placed on a white marbled background. The bottom layer is a crumbly, brown crust that looks crunchy. The middle layer is thick, creamy, and light cream colored with a smooth texture. The top layer has a dusting of brown powder, likely cinnamon or cocoa, and is decorated with five small swirls of white cream arranged in a circle in the center, topped with two whole cinnamon sticks standing upright. The lighting makes the cake look soft and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups snickerdoodle cookie crumbs (about 12 cookies)
2 tablespoons unsalted butter, melted
24 ounces (3 packages) cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, at room temperature
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 large eggs, lightly beaten, at room temperature
1 tablespoon granulated sugar (for topping)
½ teaspoon ground cinnamon (for topping)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, combine the snickerdoodle cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the sour cream, flour, vanilla extract, and ground cinnamon, mixing until well combined.
Step 4: Gradually add the lightly beaten eggs, mixing on low speed until just incorporated. Avoid overmixing to prevent cracking during baking.
Step 5: Pour the cheesecake filling over the pre-baked crust. In a small bowl, mix together the 1 tablespoon sugar and ½ teaspoon cinnamon, then sprinkle this topping evenly over the cheesecake filling.
Step 6: Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
Step 7: Remove the cheesecake from the oven and let it cool completely. Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to firm up.
Step 8: Slice the cheesecake and serve chilled. For an extra touch, garnish with whipped cream and a light dusting of cinnamon if desired.

Tips & Variations

For a crunchier crust, add a tablespoon of finely chopped nuts to the cookie crumbs before mixing with butter.
Use a water bath when baking to prevent cracks by placing the springform pan on a larger pan filled with hot water.
Try adding a swirl of caramel or chocolate sauce on top before baking for extra flavor.
Ensure all dairy ingredients and eggs are at room temperature to help create a smooth, crack-free cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

A close-up image of a slice of cheesecake on a white plate with a red rim, sitting on a white marbled surface. The cheesecake has three layers: a thick, crumbly brown crust at the bottom, a thick creamy yellow layer in the middle, and a thin layer of smooth white cream on top. There are dollops of white whipped cream on top of the cheesecake, each topped with a small round cookie. In the background, you can see blurred cookies and a glass of milk with red-striped straws. A woman's hand is gently holding a fork near the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, while snickerdoodle cookies add a unique cinnamon flavor, you can substitute with other cookies like graham crackers or gingersnaps if preferred.

Why is my cheesecake cracking on top?

Cracking can be caused by overmixing the batter, baking at too high a temperature, or rapid cooling. Mix gently, bake at the recommended temperature, and allow the cheesecake to cool gradually in the oven with the door slightly open.

Snickerdoodle Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

This Snickerdoodle Cheesecake combines the nostalgic flavors of classic snickerdoodle cookies with the creamy richness of cheesecake. Featuring a spiced cookie crust and a luscious cinnamon-scented filling, this dessert is perfect for celebrations or cozy gatherings.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1½ cups snickerdoodle cookie crumbs (about 12 cookies)
2 tablespoons unsalted butter, melted

Cheesecake Filling

24 ounces (3 packages) cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, at room temperature
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 large eggs, lightly beaten, at room temperature

Topping

1 tablespoon granulated sugar
½ teaspoon ground cinnamon

Instructions

Prepare the Crust: In a medium bowl, combine the snickerdoodle cookie crumbs with the melted butter, mixing until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust at 350°F (175°C) for 10 minutes, then remove from the oven and let it cool slightly.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sugar and continue mixing until creamy. Blend in the sour cream, all-purpose flour, vanilla extract, and ground cinnamon until well combined. Gradually add the lightly beaten eggs, mixing on low speed just until incorporated to avoid overmixing which can cause cracks during baking.
Assemble and Bake: Combine the granulated sugar and ground cinnamon for the topping in a small bowl. Pour the cheesecake filling over the cooled crust and sprinkle the cinnamon sugar mixture evenly on top. Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven at 350°F (175°C) for 55-65 minutes. The center should be set but still slightly jiggly.
Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to firm up.
Serve: Slice and serve the cheesecake chilled. For an extra indulgent touch, garnish with a dollop of whipped cream and a light dusting of cinnamon.

Notes

Use room temperature cream cheese and eggs for a smoother filling and to prevent lumps.
Be careful not to overmix the filling once the eggs are added to avoid cracking during baking.
Baking times may vary slightly depending on your oven; the cheesecake is done when the edges are set and the center still jiggles slightly.
Allow the cheesecake to chill thoroughly; this improves texture and flavor.
You can add a cinnamon stick garnish or extra whipped cream for presentation.

Keywords: Snickerdoodle Cheesecake, cinnamon cheesecake, cookie crust cheesecake, creamy cheesecake dessert, holiday dessert