I bake this Snickerdoodle Cheesecake when I’m craving the cozy warmth of cinnamon‑sugar snickerdoodles in a creamy, indulgent cheesecake form. It combines the best of both worlds—a buttery cookie crust and a lusciously spiced filling.

Snickerdoodle Cheesecake

Why I’ll Love This Recipe

I love this recipe because the cinnamon‑spiced crust made from real snickerdoodle cookies gives the base authentic flavor, while the cheesecake filling is smooth, tangy, and lightly sweetened with cinnamon. Topping it with a dusting of cinnamon sugar just seals the snickerdoodle nostalgia in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

Crushed snickerdoodle cookies (about 12 cookies)
Melted butter

Cheesecake Filling

Full‑fat cream cheese
Sour cream
Granulated sugar
All‑purpose flour or cornstarch
Vanilla extract or vanilla bean paste
Ground cinnamon
Large eggs

Topping

Ground cinnamon
Granulated sugar

directions

I press the cookie crumbs mixed with melted butter into the bottom of a 9-inch springform pan and bake the crust at about 350 °F until set—usually around 10 minutes.
I beat cream cheese, sour cream, sugar, flour (or cornstarch), vanilla, and cinnamon until smooth, then gently mix in the eggs until just combined.
After the crust has cooled slightly, I pour in the filling and sprinkle the top with a cinnamon‑sugar mix before baking.
I bake at about 325 °F until the edges are just set and the center still jiggles slightly—typically about 40–50 minutes—then I let it cool gradually, finishing with at least 4 hours chilling in the fridge.

Servings and timing

Serves: around 8 slices (or more if cut smaller) i am baker
Prep time: ~20–25 minutes
Bake time: ~40–50 minutes
Chill time: at least 4 hours or overnight
Total time: ~5 hours (including chilling)

Variations

I’ve tried making snickerdoodle cheesecake bars instead of a round cake, adding a cinnamon sugar swirl into the cheesecake filling for extra texture and flavor—bars set up beautifully and are easier to share.
Some versions start with a cinnamon‑graham cracker crust or even gingersnap crust instead of a cookie base, which adds subtle spiced complexity.
I occasionally fold in cookie crumbs or layers of cinnamon sugar swirl right into the batter to create decorative patterns and bursts of flavor.

storage/reheating

I store this cheesecake covered in the fridge for up to 3 days. I let slices come to room temperature before serving for better texture and flavor. If I consider freezing portions, I wrap tightly in plastic wrap and foil; thaw overnight in the fridge before serving—it holds up well.

FAQs

Why is my cheesecake batter grainy or dense?

I make sure cream cheese is at room temperature, beat it until smooth before adding other ingredients, and avoid over-mixing once eggs are added.

What crust options can I use?

The classic version uses crushed snickerdoodle cookies, but cinnamon graham cracker crusts or even gingersnap crusts are tasty alternatives for a spiced foundation.

Can I bake this as cheesecake bars instead of a round cake?

Yes! Many bakers use the same filling and swirl cinnamon sugar into a square pan for cheesecake bars. They bake faster and are easier to slice. Bars also freeze and store well.

How do I know when the cheesecake is done?

I look for the edges to be set and the center to still have a slight wobble—avoid overbaking. Once cooled, the center firms up while chilling.

Is it better to bake in a water bath?

While some recipes use a water bath for ultra-smooth texture, most snickerdoodle cheesecake recipes rely on a low heat oven and gradual cooling—not every version calls for a water bathr.

Conclusion

I return to this Snickerdoodle Cheesecake when I crave dessert that feels nostalgic and refined at the same time. With a buttery cinnamon cookie crust and creamy cheesecake spiced just right, each slice delivers sweet, spiced comfort. It’s the perfect dessert for gatherings—or whenever I want a cinnamon-sugar cookie in cheesecake form.

Snickerdoodle Cheesecake

Why I’ll Love This Recipe