Introduction

Snickerdoodle Cheesecake is a delightful twist on the classic cheesecake, blending the warm cinnamon flavors of snickerdoodle cookies with a creamy, rich filling. Topped with a cinnamon-spiced whipped cream, this dessert is perfect for impressing guests or treating yourself.

The image shows a slice of pie on a white plate placed on a white marbled surface. The pie has three visible layers: a dark brown crumbly crust at the bottom, a thick light beige filling in the middle with a smooth texture, and a golden brown top layer with a crumbly texture sprinkled lightly over it. On top of the pie slice, there is a swirl of white whipped cream sprinkled with a dusting of cinnamon, accentuating the dessert's appeal. In the background, a blurred silver fork rests on the white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed snickerdoodle cookies (or graham crackers mixed with cinnamon)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon nutmeg
Pinch of salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons crushed snickerdoodle cookies or cinnamon sugar (for garnish)

Instructions

Step 1: Preheat the oven to 325°F (165°C). In a bowl, combine crushed snickerdoodle cookies, granulated sugar, and ground cinnamon. Stir in melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then remove and allow to cool.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, cinnamon, nutmeg, and salt, mixing well. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream, vanilla extract, and flour until the batter is smooth and creamy.
Step 3: Pour the cheesecake batter over the cooled crust in the springform pan. Wrap the bottom of the pan with foil to prevent water seepage and place it in a larger baking dish. Pour about 1 inch of hot water into the larger dish to create a water bath. Bake for 60–70 minutes, or until the center is almost set but still slightly wobbly.
Step 4: Turn off the oven and crack the oven door open. Let the cheesecake rest inside for 1 hour to cool gradually. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Step 5: While the cheesecake chills, prepare the cookie whipped cream. In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in crushed snickerdoodle cookies or cinnamon sugar.
Step 6: Once chilled, remove the cheesecake from the springform pan. Spread the cookie whipped cream evenly over the top and sprinkle with additional crushed cookies or cinnamon sugar for garnish. Slice and serve.

Tips & Variations

For a gluten-free option, use gluten-free snickerdoodle cookies or gluten-free graham crackers for the crust.
Allow cream cheese and eggs to come to room temperature before mixing to avoid lumps and ensure a smooth batter.
Use a water bath to prevent cracking and create a creamy texture in your cheesecake.
For extra cinnamon flavor, sprinkle a little cinnamon into the whipped cream before folding in cookie crumbs.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the whipped cream topping separate if possible and add it just before serving for best texture. Reheat is not recommended as it can alter the texture of the cheesecake and whipped cream.

How to Serve

A slice of creamy pumpkin cheesecake is placed on a white plate with a subtle pattern, sitting on a white marbled surface. The cheesecake has two clear layers: a thick, dense golden-brown graham cracker crust at the bottom and a smooth, light orange pumpkin filling above it. On top, there is a generous swirl of white whipped cream sprinkled with cinnamon, along with small crumbles of crust around the edges. A silver fork rests on the plate near the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight. It allows the flavors to meld and the texture to set perfectly.

What can I substitute for snickerdoodle cookies?

If you can’t find snickerdoodle cookies, graham crackers mixed with a bit of cinnamon work well as a flavorful alternative for the crust and garnish.