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Snickerdoodle Cheesecake Recipe

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★★★★★

5 from 116 reviews

This Snickerdoodle Cheesecake is a delightful fusion of creamy cheesecake and the spicy-sweet flavors of snickerdoodle cookies. Featuring a cinnamon-infused cookie crust and a rich, velvety filling spiced with cinnamon and nutmeg, it’s topped with a luscious cookie whipped cream for the perfect finish. Ideal for dessert lovers craving a cozy, comforting treat that balances sweetness and spice in every bite.

Ingredients

Scale

For the Crust

  • 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

For the Cheesecake Filling

  • 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

For the Cookie Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons crushed snickerdoodle cookies or cinnamon sugar (for garnish)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (165°C). In a bowl, combine crushed snickerdoodle cookies, granulated sugar, and ground cinnamon. Stir in the melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Bake the crust for 8 to 10 minutes, then remove from the oven and set aside to cool.
  2. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar, ground cinnamon, nutmeg, and a pinch of salt, mixing thoroughly. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the sour cream, vanilla extract, and all-purpose flour until the filling is smooth with no lumps.
  3. Assemble and Bake: Pour the prepared cheesecake batter over the cooled crust in the springform pan. Wrap the bottom of the pan with aluminum foil to prevent water leakage. Place the springform pan inside a larger baking dish and add about 1 inch of hot water to the larger dish to create a water bath. Bake the cheesecake for 60 to 70 minutes, or until the center is almost set but still has a slight wobble when gently shaken.
  4. Cool Gradually: Once baking is complete, turn off the oven and crack the oven door open. Let the cheesecake rest inside the oven for 1 hour to cool gradually, which helps prevent cracking. After resting, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set and develop flavor.
  5. Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream together with powdered sugar and vanilla extract until stiff peaks form. Gently fold in crushed snickerdoodle cookies or cinnamon sugar to add texture and extra flavor.
  6. Decorate and Serve: Once the cheesecake is thoroughly chilled, spread or pipe the prepared cookie whipped cream evenly over the top. Sprinkle additional crushed snickerdoodle cookies or cinnamon sugar for garnish. Slice carefully and serve for a deliciously creamy, cinnamon-spiced dessert experience.

Notes

  • Using room temperature ingredients ensures a smooth cheesecake batter without lumps.
  • Wrapping the springform pan with foil and baking in a water bath helps maintain moisture and prevents cracks in the cheesecake.
  • Gradual cooling inside the oven before refrigeration helps reduce surface cracks.
  • For an extra cinnamon kick, you can dust the top of the finished cheesecake with additional cinnamon or cinnamon sugar.
  • Allowing the cheesecake to chill overnight improves texture and flavor development.

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

Find it online: https://todayquickmeals.com/snickerdoodle-cheesecake-recipe/