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If you grew up sneaking warm snickerdoodle cookies straight off the baking sheet, you already know how magical that first bite of cinnamon and sugar feels. Now imagine that same cozy flavor wrapped up in the silky richness of cheesecake. That’s exactly what you get with Snickerdoodle Cheesecake—a dessert that blends the comforting nostalgia of cookies with the indulgence of a bakery-style cheesecake. It’s the kind of recipe you turn to when you want something special for holidays, potlucks, or just an ordinary weeknight that deserves a little upgrade.

What Is Snickerdoodle Cheesecake? (Why It Works)

At its heart, Snickerdoodle Cheesecake is a mashup of two classic treats. You take the signature cinnamon-sugar flavor of a snickerdoodle cookie—complete with its tang from cream of tartar—and layer it into the creamy structure of a cheesecake. The crust often borrows from crushed cookies or spiced graham crackers, while the filling carries a subtle swirl of cinnamon. Finally, you finish it all with a dusting of cinnamon sugar for that authentic cookie bite.

This dessert works so well because it balances two worlds: the playful sweetness of a cookie and the elegant depth of cheesecake. Every forkful feels like the best of both—comfort food that’s dressed up enough to impress.

Snickerdoodle Cheesecake

Author: Manar Annan
Total Time: 1 hour 30 minutes (plus chilling time)
Yield: 12 servings 1x

Print Recipe

Description

A rich and creamy cheesecake infused with classic snickerdoodle flavors, featuring a buttery cookie crust, silky cinnamon filling, and a sweet cinnamon-sugar topping.

Ingredients

Scale

2 cups crushed snickerdoodle cookies or cinnamon graham crackers (for crust)
6 tbsp unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tsp vanilla extract
1 tbsp ground cinnamon
½ tsp cream of tartar (optional)
¼ cup all-purpose flour
¼ cup granulated sugar + 1 tsp cinnamon (for topping)

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Instructions

Preheat oven to 350°F.
Mix crushed cookies with melted butter; press into a springform pan. Bake for 8 minutes, then let cool.
Lower oven to 325°F.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
Blend in sour cream, vanilla, flour, cinnamon, and cream of tartar.
Pour filling over crust. Wrap the pan in foil and place it in a water bath.
Bake 55–65 minutes until the center jiggles slightly.
Turn off oven, crack door, and let sit 1 hour. Cool to room temp, then refrigerate 4+ hours or overnight.
Sprinkle cinnamon sugar topping before serving.

Notes

Use room-temperature ingredients for the smoothest texture.

A water bath helps prevent cracks and ensures a creamy cheesecake.

Cheesecake tastes best when chilled overnight.

Slice with a hot knife for clean edges.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: ~420
Sugar: ~31 g
Sodium: ~310 mg
Fat: ~27 g
Saturated Fat: ~15 g
Unsaturated Fat: ~10 g
Trans Fat: ~0.5 g
Carbohydrates: ~36 g
Fiber: ~1 g
Protein: ~7 g
Cholesterol: ~115 mg

Ingredients You’ll Need

To make a cheesecake that truly captures the spirit of snickerdoodles, you’ll want to start with simple, high-quality ingredients. Here’s a detailed list:

2 cups crushed snickerdoodle cookies or cinnamon graham crackers (for the crust)
6 tbsp unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tsp vanilla extract
1 tbsp ground cinnamon
½ tsp cream of tartar (optional, for that true snickerdoodle tang)
¼ cup all-purpose flour (to stabilize filling)
¼ cup granulated sugar + 1 tsp cinnamon (for topping)

Using full-fat cream cheese ensures your filling is rich and smooth, while sour cream brings in a tang that cuts through the sweetness. The optional cream of tartar gives that slight “bite” you expect from a real snickerdoodle cookie.

Equipment & Prep Tips

Essential Tools

You’ll need a 9-inch springform pan to achieve the classic cheesecake shape. A sturdy food processor makes crushing cookies quick, but a rolling pin and zip-top bag will do in a pinch. For baking, you’ll want a roasting pan large enough to hold your springform pan for the water bath.

Prep Like a Pro

Always start with room temperature cream cheese, eggs, and sour cream. Cold ingredients don’t blend as smoothly and can cause lumps. When mixing, keep the speed low and scrape the sides often. This keeps air out of the batter, which means fewer cracks when baking.

If you’ve ever had a cheesecake split across the top, you know how frustrating it can be. A simple trick is to wrap the outside of your springform pan in foil, place it in a larger roasting pan, and pour hot water around it. This gentle, steamy environment keeps the filling from drying out and cracking.

Step-by-Step Instructions

Prepare the Crust

Mix the crushed snickerdoodle cookies with melted butter until the texture feels like damp sand. Press it firmly into the bottom of your springform pan and bake at 350°F for about 8 minutes. Let it cool while you prepare the filling.

Make the Cheesecake Filling

Beat the cream cheese and sugar until smooth, then add the eggs one at a time. Blend in sour cream, vanilla, flour, and cinnamon. For an extra punch, stir in cream of tartar. The batter should be thick but pourable.

Assemble and Bake

Pour the filling over your crust. Place the pan inside your prepared water bath and bake at 325°F for 55–65 minutes. The center should still have a slight jiggle when you gently shake the pan. Turn off the oven, crack the door, and let the cheesecake sit inside for an hour before moving it to the counter to cool completely.

Add Topping & Chill

Mix ¼ cup sugar with 1 teaspoon cinnamon and sprinkle it generously over the top once the cheesecake has cooled. Refrigerate for at least 4 hours—overnight is even better—before slicing.

Dietary Variations & Ingredient Substitutions

Not everyone can enjoy cheesecake the traditional way, so here are some easy swaps:

Gluten-Free: Replace the cookie crust with certified gluten-free snickerdoodle cookies or almond flour mixed with butter.
Vegan: Use plant-based cream cheese, coconut yogurt in place of sour cream, and flax eggs instead of regular eggs. Coconut cream also adds a smooth texture.
Low-Calorie: Opt for reduced-fat cream cheese, swap Greek yogurt for sour cream, and cut back on sugar by using a blend of sugar and stevia.
Halal-Friendly: Double-check that your cream cheese and sour cream brands use halal-certified ingredients. Stick with pure vanilla extract.

Each substitution changes the texture slightly, but the cinnamon-sugar flavor will always shine through.

Variations & Serving Ideas

Once you master the base recipe, you can experiment with fun twists. Turn this dessert into Snickerdoodle Cheesecake Bars by baking the filling in a square pan and cutting it into neat slices. For fall gatherings, add pumpkin puree to the batter for a warm seasonal twist. You can also swirl in extra cinnamon sugar between layers to create ribbons of flavor throughout the cheesecake.

When it’s time to serve, garnish with whipped cream, a drizzle of caramel, or even crushed snickerdoodle cookies on top. If you’re feeling adventurous, pair each slice with fresh berries or a warm berry compote for a bright contrast to the cinnamon notes.

Storage, Serving & Make-Ahead Tips

Cheesecake is one of those desserts that rewards patience. Store your Snickerdoodle Cheesecake tightly wrapped in the refrigerator for up to five days. For longer storage, freeze the whole cheesecake (without toppings) by wrapping it in plastic wrap and foil. Thaw it overnight in the fridge before serving.

Always slice cheesecake with a sharp knife dipped in hot water for clean edges. If you plan ahead, make the cheesecake a day in advance. The flavor actually deepens as it chills, and the texture sets beautifully.

Every slice of Snickerdoodle Cheesecake is a reminder of why comfort food doesn’t have to be boring. It’s playful yet elegant, nostalgic yet indulgent, and perfect for sharing—or keeping all to yourself. Whether you make it for the holidays, a birthday, or just because, this dessert proves that cinnamon and cheesecake were always meant to be together.

FAQ

Why did my cheesecake crack on top?

Cheesecakes often crack because of sudden temperature changes or over-mixing. To prevent cracks, bake in a water bath, avoid mixing too fast (especially after adding eggs), and let it cool gradually (first in the turned-off oven, then at room temperature).

Can I use store-bought snickerdoodle cookies for the crust?

Yes — just crush them into fine crumbs, mix with melted butter, and press firmly into the pan. It’s a quick shortcut that still gives you the signature flavor without baking separate cookies.

How long should I chill before serving?

Let the Snickerdoodle Cheesecake chill in the refrigerator at least 4 hours, though overnight gives the best texture and flavor. The chilling helps the filling set fully and makes slicing cleaner.

Can I make this into cheesecake bars instead of a full cake?

Absolutely. Use a square or rectangular pan, adjust baking time (often shorter), and cut into bars. The same cinnamon-sugar flavors carry through nicely in bar form.

Is it safe to skip the water bath when baking?

You can, but skipping the water bath increases the risk of cracks and a drier edge. The steam/moisture from the water bath helps the cheesecake bake gently and evenly, giving you that smooth, creamy result.