Your favorite cookie in a cheesecake! This Snickerdoodle Cheesecake is a family favorite!
Prep Time20 minutes mins
Cook Time1 hour hr 5 minutes mins
Chill4 hours hrs
Total Time5 hours hrs 25 minutes mins
Keyword: snickerdoodle cheesecake
Author: Amanda Rettke
- 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
- 1/2 teaspoon ground cinnamon
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.
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 for at least 4 hours before serving.
Serving: 8g | Calories: 515kcal