Snickerdoodle Cheesecake is a creamy cheesecake with a snickerdoodle cookie crust and a generous sprinkle of cinnamon sugar on top. For a couple more snickerdoodle recipes, try my Pumpkin Snickerdoodles and Apple Pie Snickerdoodles!
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. 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.
Snickerdoodle Cookie Crust
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 left over to eat on your own!
If you are deadset against snickerdoodle crust in your snickerdoodle cheesecake, some readers mentioned that cinnamon graham crackers work as well.
How to Make the Cheesecake Filling
Once you have your cookie crust in the springform pan, it’s time to make the filling.
- In a large bowl, beat the cream cheese, sour cream, sugar, flour, vanilla, and cinnamon with an electric mixer until smooth.
- Stir in the slightly beaten eggs.
What is a Springform Pan?
A springform pan is a good choice for any cheesecake recipe because it has removable sides. You won’t have to mess up your dessert by trying to get the cheesecake out of the pan! If you do not have a springform pan, I recommend using a disposable aluminum pan that you can cut off/easily pull away after your cheesecake is done.
A second option if you don’t have a springform pan would be to line a 10-inch cake pan with parchment paper, leaving plenty of the paper hanging over the side. With some help, you and your extra set of hands can carefully lift the cheesecake out of the pan.
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:
- Let the cheesecake cool completely.
- 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.
- 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.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake.
- 1 ½ cups snickerdoodle cookie crumbs, about 12 cookies
- 2 tablespoons butter, melted
- 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
- ½ teaspoon ground cinnamon
- 3 large eggs, lightly beaten
Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 350°F.
- 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.
- 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.
- Bake for 10 minutes at 350°F. While baking, prepare the topping and filling.
Cinnamon Sugar Topping
- In a small bowl stir together 1 tablespoon sugar and ½ teaspoon cinnamon. Set aside until you have made the filling.
Snickerdoodle Cheesecake Filling
- In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and ½ teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.
- After the crust has baked for 10 minutes, pour the cream cheese mixture into the pan, spreading evenly with a spoon or off-set spatula.
- Sprinkle the cinnamon sugar topping over the filling as evenly as possible.
- Bake for 40-50 minutes or until the cheesecake is dark brown and does not giggle aggressively in the center. Remove from the oven and cool in the pan on a wire rack for 15 minutes.
- Cover and chill in the refrigerator for at least 4 hours before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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. 🙂