How to Make Snickerdoodle Cheesecake

Imagine the comforting warmth of a snickerdoodle cookie combined with the creamy, indulgent texture of cheesecake, and you have Snickerdoodle Cheesecake. This dreamy fusion dessert takes the best elements of both classics to create a treat that’s impossible to resist. Featuring a buttery, cinnamon-sugar crust with a velvety smooth cheesecake filling, each bite of this dessert is a delightful experience. Perfect for special occasions, holiday gatherings, or as a luxurious treat for any day of the week, Snickerdoodle Cheesecake promises to captivate your taste buds and earn a spot in your dessert repertoire.



Why You’ll Love Snickerdoodle Cheesecake:

  • Unique Flavor Combination: A delicious twist on traditional cheesecake, infused with the comforting flavors of cinnamon and sugar.
  • Crowd-Pleaser: Sure to impress guests and satisfy even the most discerning dessert aficionados.
  • Textural Delight: The contrast between the crunchy, cinnamon-sugar crust and the creamy cheesecake filling is simply divine.
  • Versatile: Perfect for any season, easily adaptable for various occasions and holidays.

Ingredients Notes For Snickerdoodle Cheesecake:

  • For the Crust:
    • Snickerdoodle cookies or graham crackers for the base, mixed with melted butter and a generous helping of cinnamon and sugar.
  • For the Filling:
    • Cream cheese as the foundation of the cheesecake, ensuring it’s at room temperature for smooth blending.
    • Granulated sugar to sweeten, balanced with vanilla extract and a hint of sour cream for added depth.
    • Eggs are essential for the cheesecake’s structure, incorporated one at a time to prevent overmixing.
    • Ground cinnamon weaves the snickerdoodle flavor throughout the filling.

Recipe Steps:

  1. Prepare the Crust: Crush the snickerdoodle cookies or graham crackers and mix with melted butter, sugar, and cinnamon. Press firmly into the bottom of a springform pan and chill to set.
  2. Mix the Filling: Beat the cream cheese with sugar, vanilla, and sour cream until smooth. Add eggs one at a time, followed by ground cinnamon.
  3. Bake: Pour the filling over the crust and bake in a preheated oven at 325°F (165°C) for about 55-60 minutes, or until set but slightly wobbly in the center.
  4. Cool and Chill: Allow the cheesecake to cool gradually, then chill in the refrigerator for several hours or overnight.
  5. Serve: Garnish with a sprinkle of cinnamon sugar before serving. A dollop of whipped cream on top adds an extra touch of indulgence.

Storage Options:

  • Refrigerate: Store the cheesecake in the refrigerator, covered, for up to 4 days.
  • Freeze: Wrapped tightly, the cheesecake can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.



How to Make Snickerdoodle Cheesecake

No ratings yet
Print Rate
Author: Maria


For the Snickerdoodle Crust:

  • 2 cups snickerdoodle cookie crumbs about 20 cookies, crushed
  • 1/4 cup unsalted butter melted

For the Cheesecake Filling:

  • 3 packages 8 ounces each cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream

For the Cinnamon-Sugar Topping:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon


Prepare the Crust:

  • Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  • Combine cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
  • Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.

Make the Cheesecake Filling:

  • Beat the cream cheese in a large mixing bowl until smooth. Add granulated sugar and continue beating until well combined.
  • Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla extract and sour cream.
  • Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake the Cheesecake:

  • Mix cinnamon and sugar for the topping in a small bowl. Sprinkle half of this mixture over the cheesecake filling.
  • Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
  • Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
  • Remove from the oven, sprinkle with the remaining cinnamon-sugar topping, and let it cool completely at room temperature.


  • Refrigerate the cheesecake for at least 4 hours, or overnight, until it's thoroughly chilled and set.


  • Before serving, carefully run a knife around the edges of the pan to loosen the cheesecake, then release and remove the springform pan's sides.
  • Slice and serve chilled. For clean slices, dip the knife in hot water and wipe it dry between cuts.

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *