Snickerdoodle Cheesecake

filed under: Cheesecakes on November 9, 2018

Snickerdoodle Cheesecake is a creamy cheesecake with a snickerdoodle cookie crust and a generous sprinkle of cinnamon sugar on top. For another snickerdoodle recipe, try my Apple Pie Snickerdoodles!

Snickerdoodle Cheesecake

I created this Snickerdoodle Cheesecake recipe because we are obsessed with all things snickerdoodle! When trying to replicate the amazing flavor of a snickerdoodle cookie in a cheesecake I knew I wanted it to have two things–amazing creaminess and tons of cinnamon! This recipe does all that and then some.

One Slice of Snickerdoodle Cheesecake on Wood Plate

Snickerdoodle Cheesecake Recipe

Because cinnamon was the star of this recipe I wanted to make sure I was using the best quality cinnamon I could get my hands on. And it just so happens that the best cinnamon is one that is easily available at every grocery store! You guessed it, McCormick.

The aroma of pure cinnamon is intensely warm; tasting it delivers a punch of red-hot cinnamon heat. The flavor of pure cinnamon brings warmth to sweet dishes, complexity to savory dishes, and makes every dish a reason to celebrate.

Crust Ingredients (full recipe below)

  • Snickerdoodle Cookies–I encourage you to make your own snickerdoodle cookies for this recipe. You could half the recipe and use 12 of the cookies. Plus, you would still have a dozen cookies leftover to eat on their own!
  • Butter

Cheesecake Ingredients

  • Cream cheese
  • Sour cream
  • Granulated sugar
  • All-purpose flour
  • Vanilla extract
  • Ground cinnamon
  • Eggs

Topping

  • Granulated sugar
  • Ground cinnamon

Snickerdoodle Cookies in Food Processor for Snickerdoodle Cheesecake

How to Make the Crust

Remember, you can always start by making a homemade batch of snickerdoodle cookies to use for this crust. You will have leftover cookies, but I don’t see how that is a bad thing! For fewer leftovers, cut the recipe in half. If you do make the cookies, be sure to let them cool completely before making the crust.

When you crush the cookies, add them to a food processor and process until you have a fine crumb. You could also use a rolling pin to roll over the cookies that are in sealed plastic baggies to get them into fine crumbs. A hammer also works, but just gentle taps!

Combine the crushed cookies and melted butter in a medium bowl until the mixture is combined. When mixing together the ingredients (with a fork), make sure every single bit of the cookies is coated in butter. The butter acts as the binding agent. If using store-bought cookies, you may need to add more butter.

Press the crust into a 9-inch springform pan with your hand or the bottom of a glass to get the crust flattened across the bottom of the pan. Set that aside as you make the snickerdoodle cheesecake filling.

Pouring Snickerdoodle Cheesecake into Springform Pan

How to Make the Cheesecake Filling

Once you have your cookie crust in the springform pan, it’s time to make the filling.

  1. In a large bowl, beat the cream cheese, sour cream, sugar, flour, vanilla, and cinnamon with an electric mixer until smooth.
  2. Stir in the slightly beaten eggs.

Adding Cinnamon Sugar to Unbaked Snickerdoodle Cheesecake

How to Make Snickerdoodle Cheesecake

Pour the cheesecake filling into the crust-lined pan, spreading it evenly. Next, in a small bowl, stir together the cinnamon and sugar for the topping. Sprinkle that on top of the cheesecake.

Bake the cheesecake for 40-50 minutes, or until the cheesecake is dark brown. Let it cool in the pan on a wire rack for 15 minutes. Cover the cheesecake and let it chill in the refrigerator for at least 4 hours before serving.

One Slice of Snickerdoodle Cheesecake

How to Store Cheesecake

Cheesecakes are rich and filling, so even though you may want to eat the entire cheesecake in one sitting, it’s not always (if ever) possible. So, how do you store it to eat when you are craving a bite later? One easy way is to cover the cheesecake and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the fridge.

To freeze a cheesecake:

  1. Let the cheesecake cool completely.
  2. Place the cheesecake (uncovered) in the freezer for about an hour. I suggest that if you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
  3. After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
  4. Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake.

Slice of Snickerdoodle Cheesecake With Bite Missing

Love Everything Snickerdoodle? Try these Recipes.

Butterscotch Peanut Butter Snickerdoodles

Snickerdoodle Rice Krispy Bars

Snickerdoodle Fudge

Apple Pie Snickerdoodles

Snickerdoodle Cheesecake

Snickerdoodle Puppy Chow

5 from 5 votes
Snickerdoodle Cheesecake
Prep Time
20 mins
Cook Time
1 hr 5 mins
Chill
4 hrs
Total Time
5 hrs 25 mins
 

Your favorite cookie in a cheesecake! This Snickerdoodle Cheesecake is a family favorite!

Course: Dessert
Cuisine: American
Keyword: snickerdoodle cheesecake
Servings: 8
Calories: 515 kcal
Author: Amanda Rettke
Ingredients
Snickerdoodle Crust
  • 1 1/2 cups snickerdoodle cookie crumbs, about 12 cookies
  • 2 tablespoons butter, melted
Snickerdoodle Cheesecake
  • 2 packages (16 total ounces) cream cheese, room temperature
  • 8 ounces sour cream
  • 1 cup (200g) granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs, lightly beaten
Cinnamon Sugar Topping
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350°F.

Snickerdoodle Crust
  1. Add the melted butter to the snickerdoodle cookie crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If you are using store-bought cookies, you may need to add more butter.

  2. Pour the coated snickerdoodle crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Set aside.

Snickerdoodle Cheesecake
  1. In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.

  2. Pour the cream cheese mixture into the crust-lined pan, spreading evenly.

Cinnamon Sugar Topping
  1. In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle with cinnamon-sugar mixture.

  2. Bake for 40 to 50 minutes or until cheesecake is dark brown. Cool in pan on a wire rack for 15 minutes. 

  3. Cover and chill for at least 4 hours before serving.

It was an absolute joy to learn all about the intricacies of cinnamon from my friends at McCormick. I am thankful to partner with a brand that takes quality so seriously!

I recently attended an event that was hosted by the amazing staff and team over at McCormick Spice, I was able to see for myself just how much time and energy goes into making cinnamon. It was fascinating, to say the least!

(Check out this fun video to see how it all comes together)

Thank you for supporting the brands that support us here at iambaker.

This recipe was updated in November of 2020. I changed the crust to be a Snickerdoodle Cookie Crust instead of the cinnamon sugar crust. This small change has made the most AMAZING cheesecake even more amazing!! These are the images from the previous recipe. 🙂 

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Comments

  • Lori says:

    I’m planning on using this recipe for Thanksgiving, and wondered if it could be doubled and made in a spring form pan? The density looks perfect (not to squishy)and my husband prefers a deepdish cheesecake. I’m just not sure how to adjust the recipe, cooking time, or baking temperature appropriately.

  • 2pots2cook says:

    Love this beauty; keeping for Christmas. Thank you very much !

  • Lorraine says:

    I have been using prepared pie dough, Pillsbury. If I sprinkle some cinnamon on the crust, would that work?

    • Amanda says:

      Yes, that sounds lovely!

  • Javva says:

    OMG!!! This is the BEST !
    Cinnamon is my favorite spice ! I use it in and on alot of things and this is one more and t is excellent !! Thanks!

  • Shayna says:

    In the ingredient list it calls for 1 tsp. cinnamon in the filling. In the instructions is says to add 1/2 tsp. cinnamon to the filling. Which is correct?

  • Karen says:

    Could I use a cinnamon graham cracker crust for this cheesecake?

  • Linda says:

    Could reduced fat or fat free cream cheese and sour cream be used? Or would they either curdle or cook away? This sounds so good, but I have a digestion issue with butterfat so have to try to find things I can use the fat free or reduced fat versions in. Thank you very much!

    • Amanda Rettke says:

      Yes, you can use fat free cream cheese.

  • Teri cohoont says:

    You never posted the temp to set the oven for please let me know thank you

    • Elizabeth Keeney says:

      Hi, Teri! I work with iambaker and am happy to help with questions. The temperature should be set at 350°F. Have a great day!

  • Rosi says:

    I made this last weekend and it was delicious!!! However about halfway thru the baking time..the butter from the crust started to drip thru my spring form pan and made a horrible mess in my oven. I will definitely use a baking sheet under it next time. But I’m wondering what happened?? I’ve never had a cheesecake do that to me. Maybe I used too much butter?? I used fresh snickerdoodles…so maybe not dry enough to absorb the butter?? Im at a total loss.. on a lighter note…I am not a fan of cheesecake..BUT this did not taste like cheese cake to me..It tasted like a soft creamy snickerdoodle cookie…I will be making it again..but hoping the butter isn’t a problem next time. Thanks for the great recipe!!!!

  • Albert says:

    This cheesecake is great I had to make it because snickerdoodle is my wife’s favorite cookie. I forgot our mixer was broken so I mixed everything except eggs in food processor then hand mixed them in.

  • Karen says:

    My granddaughter made this for Thanksgiving. I am spoiled. It was so delicious I don’t want store bought anymore. ❤️❤️❤️

    • Amanda Rettke says:

      So glad you enjoyed it!!

  • Phyllis says:

    When baking the cheesecake, does it need to bake in the oven in a water bath or just on a baking sheet?

  • Janet Gallant says:

    Does it have to be a springform pan?

    • Elizabeth Keeney says:

      Hi, Janet! I work with iambaker and am happy to help with questions. You can make cheesecake in any pan, really. The best option for this recipe would be a 10-inch round cake pan. I hope this helps, and have a great day!

  • Darla Dornbusch says:

    For the Snickerdoodle Cheesecake, what is the recipe for the sugar cinnamon crust that you used before the snickerdoodle cookie crust?

    • Amanda Rettke says:

      I hesitate to share it because after extensive testing I wasn’t able to replicate the same results as when I originally shared it. Wouldn’t ever want to have home bakers getting bad results from my recipes.

  • Christina Mertz says:

    Any suggestions on how to make it in individual portions? Like in muffin tins?

    • Amanda Rettke says:

      You can just pour it into the individual-sized portions. But you will want to make sure you can get it out… line it with foil or parchment.

  • Mary Ann says:

    I made this recipe for Christmas, and my grown son is a snickerdoodle fan. He loved it!!! And trust me he knows his way around a snickerdoodle!! Two thumbs up!