Snickerdoodle Cheesecake Recipe

Introduction

Snickerdoodle Cheesecake is a delightful twist on two classic favorites, combining the cinnamon-sugar warmth of snickerdoodle cookies with the creamy richness of cheesecake. This dessert offers a perfectly spiced crust and a smooth filling with a cinnamon sugar topping that’s sure to impress family and friends.

Ingredients

• 1 1/2 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)
• 1/2 teaspoon ground cinnamon (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, combine the snickerdoodle cookie crumbs and melted butter. Mix until the crumbs are evenly coated. 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.
2. Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy. Add the sour cream, flour, vanilla extract, and ground cinnamon, mixing until well combined. Gradually add the lightly beaten eggs, mixing on low speed until just incorporated. Avoid overmixing to prevent cracking.
3. Step 3: Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. In a small bowl, combine the tablespoon of granulated sugar and half teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the cheesecake filling.
4. Step 4: Place the springform pan on a baking sheet to catch any drips. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack.
5. Step 5: Once cooled, cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the cheesecake to firm up.
6. Step 6: Before serving, carefully run a knife around the edge to loosen the cheesecake from the pan sides, then remove the springform pan’s sides. Slice and serve chilled, optionally garnished with whipped cream and extra cinnamon sugar.

Tips & Variations

• For a richer crust, toast the snickerdoodle crumbs lightly before mixing with butter.
• Use full-fat cream cheese and sour cream for the creamiest texture.
• Swirl some cinnamon sugar into the cheesecake batter for extra cinnamon flavor inside.
• Try adding a tablespoon of apple butter or pumpkin puree to the filling for a seasonal twist.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. For longer storage, freeze the whole cheesecake or individual slices for up to 1 month. Thaw in the refrigerator overnight before serving. To refresh, let it sit at room temperature for 15-20 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar cookies instead of snickerdoodles for the crust?

Yes, you can substitute regular sugar cookies, but you’ll miss the distinctive cinnamon flavor that snickerdoodles add. To keep the cinnamon note, consider mixing a teaspoon of ground cinnamon into the cookie crumbs before combining with butter.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter once eggs are added, and bake the cheesecake gently without opening the oven door during baking. Cooling the cheesecake gradually and chilling it well before serving also helps prevent cracks.

Snickerdoodle Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

This Snickerdoodle Cheesecake combines the classic cinnamon-sugar flavors of snickerdoodle cookies with a rich, creamy cheesecake filling. Featuring a snickerdoodle cookie crust and a luscious cinnamon-infused cheesecake layer, topped with a cinnamon sugar sprinkle, this dessert offers a delightful twist on traditional cheesecake perfect for any occasion.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 5 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies)
• 2 tablespoons unsalted butter, melted

For the 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

For the Cinnamon Sugar Topping:

• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the snickerdoodle cookie crumbs with the melted butter until the crumbs are thoroughly coated. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake it for 10 minutes, then remove from the oven and let it cool slightly.
2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy. Add in the sour cream, all-purpose flour, vanilla extract, and ground cinnamon, mixing 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.
3. Assemble and Bake: Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. In a small bowl, combine the tablespoon of granulated sugar and half a teaspoon of ground cinnamon for the topping, then sprinkle this mixture evenly over the cheesecake. Place the springform pan on a baking sheet to catch any drips. Bake in the oven for 55-65 minutes, or until the center is set but still slightly jiggly.
4. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cheesecake firm up.
5. Serve: Carefully run a knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan. Slice and serve chilled, optionally garnished with a dollop of whipped cream and a light dusting of cinnamon sugar for an extra touch.

Notes

• Use room temperature ingredients to ensure a smooth and creamy cheesecake filling without lumps.
• Do not overmix the eggs into the batter to prevent cracking on the cheesecake surface.
• Allow adequate chilling time to help the cheesecake set perfectly for clean slicing.
• If desired, garnish with whipped cream and additional cinnamon sugar for enhanced flavor and presentation.

Keywords: Snickerdoodle Cheesecake, Cinnamon Cheesecake, Snickerdoodle Cookies, Cream Cheese Dessert, Baked Cheesecake