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Snickerdoodle Cheesecake

Featured in Sweet Treats for Every Occasion.

This incredible mashup dessert combines everything you love about snickerdoodle cookies with creamy cheesecake to create something totally irresistible! It starts with this amazing cookie crumb crust that's topped with the most perfectly spiced cheesecake filling - think warm cinnamon swirled throughout the creamy custard. But what really takes it over the top is the cinnamon sugar topping that creates this wonderful sweet crunch on every slice. It's like having your favorite cookie transformed into this incredibly indulgent cheesecake that'll have everyone asking for seconds!
A smiling woman in an apron poses for a selfie in a professional kitchen.
Updated on Tue, 14 Jan 2025 21:02:43 GMT
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A creamy cheesecake topped with dollops of whipped cream and a dusting of cocoa powder, placed on a grey cake stand. Pin it
A creamy cheesecake topped with dollops of whipped cream and a dusting of cocoa powder, placed on a grey cake stand. | tastygusto.com

My Snickerdoodle Cheesecake brings together two of my favorite desserts. The moment that cinnamon sugar aroma fills the kitchen everyone starts peeking in to see when it'll be ready. That creamy cheesecake filling sitting on top of crushed snickerdoodle cookies creates pure magic. My family says it tastes like comfort and celebration all wrapped into one slice.

What Makes This Recipe Special

This cheesecake has become my signature dessert at family gatherings. Something wonderful happens when you combine soft snickerdoodle cookies with rich creamy cheesecake. I splurge on really good cinnamon because it makes such a difference. That cookie crust adds the perfect sweetness and little bit of crunch to every bite.

Creating The Perfect Crust

  • Cookie choices: I love using my homemade snickerdoodles for the crust. The flavor just can't be beat. Store bought cookies work in a pinch but there's something special about using homemade ones.
  • Quick alternative: When life gets busy cinnamon graham crackers make a lovely substitute. The crust still turns out delicious.

Making That Silky Filling

The Perfect Mix
I start with room temperature cream cheese so important for getting that silky smooth texture. Mix in sour cream sugar a touch of flour vanilla and plenty of cinnamon. The kitchen starts smelling amazing right about now.
Baking Time
Once everything's smooth I pour it into my cookie crust and pop it in the oven at 350°F. About 45 minutes later when it's dark golden and barely jiggles in the middle I know it's done. The hardest part is waiting for it to cool.

The Final Touch

  • Sweet sparkle: While the cheesecake cools I mix up my cinnamon sugar topping. Just a spoonful of sugar and dash of cinnamon. That final sprinkle on top makes it look so pretty and adds that classic snickerdoodle flavor we all love.

Keeping It Fresh

This cheesecake stays perfect in the fridge for three days though it never lasts that long at my house. Sometimes I make one ahead for special occasions and freeze it. Just wrap it up tight and it keeps beautifully for a couple months. When you're ready to serve just let it thaw in the fridge overnight.

Serving Your Masterpiece

My favorite part is watching people's faces when they take their first bite. A dollop of fresh whipped cream on top makes everything extra special. Sometimes I warm up some caramel sauce to drizzle over each slice. During the holidays I love setting this out after dinner with a pot of coffee. My daughter started adding an extra sprinkle of cinnamon sugar to her piece something about making it taste like Christmas she says.

Perfect For Any Season

While this cheesecake feels extra special during the holidays it's wonderful any time of year. Last summer I made it for a backyard gathering and served it with fresh berries on top. In fall I love adding a touch of nutmeg to the cinnamon sugar topping. Spring birthdays get an extra special treat when I decorate it with edible flowers. My family never turns down a slice no matter the season.

Little Tips I've Learned

Through years of making this cheesecake I've picked up some tricks. Always let those ingredients come to room temperature first especially the cream cheese. A water bath helps prevent cracks though honestly a little whipped cream covers those right up. I learned to trust my instincts about baking time every oven's different. That slight jiggle in the middle means it's perfect.

Making Memories

This cheesecake reminds me of so many special moments. Teaching my daughter how to crush cookies for the crust. My son helping sprinkle the cinnamon sugar on top. The time I brought it to my first holiday dinner with my in-laws and everyone asked for seconds. Sometimes the simplest recipes create the sweetest memories.

A slice of creamy cheesecake topped with a layer of cinnamon sugar rests on a plate with a fork beside it. Pin it
A slice of creamy cheesecake topped with a layer of cinnamon sugar rests on a plate with a fork beside it. | tastygusto.com

Frequently Asked Questions

→ Why do ingredients need to be room temperature?
Room temperature cream cheese and eggs blend more smoothly and create a creamier texture without lumps in the finished cheesecake.
→ How do I know when the cheesecake is done?
The cheesecake should be dark brown and not jiggle aggressively in the center. Some slight movement is normal but it shouldn't be liquid.
→ Why chill for 4 hours?
Chilling allows the cheesecake to set properly and develop the right texture. It also makes it easier to slice cleanly.
→ Can I use different cookies for the crust?
While snickerdoodles are ideal for flavor, you may need to adjust the butter amount if using different cookies to achieve the right consistency.
→ Why add flour to the filling?
A small amount of flour helps stabilize the cheesecake and prevent cracking while baking.

Snickerdoodle Cheesecake

A creamy cheesecake with snickerdoodle cookie crust and cinnamon sugar topping, combining classic cookie flavors with rich cheesecake.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

01 1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies).
02 2 tablespoons butter, melted.
03 16 ounces cream cheese, room temperature.
04 8 ounces sour cream.
05 1 cup (200g) granulated sugar.
06 2 tablespoons all-purpose flour.
07 2 teaspoons vanilla extract.
08 1/2 teaspoon ground cinnamon.
09 3 large eggs, lightly beaten.
10 1 tablespoon granulated sugar (for topping).
11 1/2 teaspoon ground cinnamon (for topping).

Instructions

Step 01

Mix cookie crumbs with melted butter. Press into springform pan and bake at 350°F for 10 minutes.

Step 02

Mix 1 tablespoon sugar with 1/2 teaspoon cinnamon. Set aside.

Step 03

Beat cream cheese, sour cream, sugar, flour, vanilla and cinnamon until smooth. Stir in beaten eggs.

Step 04

Pour filling over crust, sprinkle with cinnamon sugar. Bake 40-50 minutes until set but slightly jiggly.

Step 05

Cool on wire rack 15 minutes, then refrigerate at least 4 hours before serving.

Notes

  1. Use room temperature ingredients.
  2. May need extra butter if using store-bought cookies.
  3. Cheesecake should be dark brown when done.

Tools You'll Need

  • 9-inch springform pan.
  • Electric mixer.
  • Wire rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 515
  • Total Fat: 35 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g