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Snickerdoodle Cheesecake

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

Course Dessert
Cuisine American
Keyword snickerdoodle cheesecake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chill 4 hours
Total Time 5 hours 25 minutes
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.