Snickerdoodle Cheesecake is more than delicious, its a creamy and melt right in your mouth perfection of flavors! You’ll love the taste of the sweet cinnamon and cheesecake. This dessert is incredible!
Forget the traditional cheesecake and take things up a notch with this recipe for Snickerdoodle Cheesecake. It’s sweet, flavorful, and easy to make with cream cheese, cinnamon, and more!
Do you like the taste of snickerdoodle cookies because of their incredible sweet cinnamon flavor? If so, you can expect to enjoy this Snickerdoodle Cheesecake even more. It’s such a simple yet sweet and decadent dessert that you can make from scratch at home for yourself or other people, such as your family and friends. When you’re craving a delicious dessert, be sure to try this fun and simple recipe.
What Is Snickerdoodle?
Snickerdoodle is a type of cookie consisting of cinnamon, sugar, and vanilla extract to give it the perfect flavor. Instead of making cookies, however, you can prepare this Snickerdoodle Cheesecake recipe from scratch and enjoy the traditional flavor of the cookies with the creamy taste of cheesecake.
What You’ll Need to Make Cheesecake Snickerdoodles
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Cream Cheese – Remove your packages of cream cheese from the fridge and place them on your kitchen counter to soften.
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Brown Sugar – Use packed brown sugar for this recipe for the added sweetness it brings.
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Vanilla Extract – Enhance the taste of your Snickerdoodle Cheesecake using pure vanilla extract.
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Cinnamon – The ground cinnamon is the star of the show in this recipe, adding to the flavor of the cheesecake.
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Heavy Whipping Cream – Use the heavy whipping cream to add texture and flavor to the cream cheese filling.
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Cookie Crumbs – Make crumbs from cookies to prepare the crust for your Snickerdoodle Cheesecake.
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Butter – Melt your butter and combine it with the cookie crumbs and some sugar to create the perfect homemade crust.
Other ingredients needed include flour, eggs, and granulated sugar.
Recipe Tips and Suggestions
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Use a food processor to create the crumbs from your cookies. If you don’t have a food processor, place the cookies in a Ziploc bag, seal the bag shut, and then roll over it with a heavy can or rolling pin to crush and crumble the cookies into pieces.
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Make sure to prepare the Snickerdoodle Cheesecake in advance because you need to let it set for a minimum of six hours. So, if you’re planning to make it for an event, make it the day/night beforehand.
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Don’t forget to turn the oven off, crack the oven door, and leave the cheesecake sitting for about 15 minutes so that it has time to set. Removing it too soon could cause it to break apart.
Snickerdoodle is one of my all time favorite flavors – ever! I have so many recipes here on the blog using snickerdoodle! One of my most popular recipes is my EASY snickerdoodle cobbler! RAVE reviews! you should check it out here!
I also have multiple cookies too in the dessert section!
What pan do I need to use when making the Snickerdoodle Cheesecake?
You need to use a 9” springform pan for this recipe. Before you use the pan, be sure to spray it with nonstick cooking spray to keep your cheesecake from getting stuck to the sides of the pan when it’s time to remove it.
How long do I need to bake the crust?
Before adding your cheesecake filling, you need to bake the homemade crust in the oven for approximately 10 minutes. It will finish baking after you’ve added the cheesecake filling and place it back in the oven.
Which type of cream cheese should I use?
Feel free to use any brand of cream cheese that you like, including a generic version of the name brand options. However, make sure you’re grabbing full-fat cream cheese instead of low-fat or fat-free options.
What can I add on top of the Snickerdoodle Cheesecake?
After combining your cinnamon with granulated sugar, you can sprinkle it on top of your cheesecake. If you’d like to go the extra mile, you can also add a few gingersnap cookies on top, along with some dollops of whipped cream. Of course, these toppings are optional and not required to enjoy this delicious Snickerdoodle Cheesecake.
How to Store the Snickerdoodle Cheesecake
After you’ve prepared the Snickerdoodle Cheesecake, place it in the fridge to set for a minimum of six hours. Most people will place it in the fridge overnight to let it set. Be sure to cover your cheesecake in plastic wrap to keep it covered and fresh while preventing it from drying out before you’ve had the chance to serve it. If you plan to add cookies on top of the cheesecake, be sure to do so when you’re ready to serve it.
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Snickerdoodle Cheesecake
Ingredients
- 30 cookies- mashed into crumbs(you can use sugar cookies, gingersnap or even graham crackers)
- 1/4 cup sugar
- 5 Tablespoons butter- melted
- 4 (8 oz) packs cream cheese- room temperature
- 3/4 cup brown sugar- packed
- 3 Tablespoons flour
- 1 Tablespoon cinnamon
- 2 teaspoon vanilla extract
- 2/3 cup heavy whipping cream
- 3 eggs
- 2 Tablespoons granulated sugar
- 2 teaspoons cinnamon
Servings: 14-16
Bake Time: 1 hour
Set Time: 6 hours to overnight
Crust:
Filling:
Topping:
Instructions
- Preheat your oven to 350F and prepare a 9” springform pan by spraying with nonstick spray and set aside.
- Add the cookies into a food processor and pulse until you get a fine crumb.
- Add in the sugar and melted butter and pulse until well combined.
- Pour the cookie crumbs into the springform pan and use the back of a spoon to pack down the crumbs to form a crust.
- Be sure to bring the crumbs about 1 inch up the sides of the pan.
- Bake at 350 for 10 minutes then remove and allow to cool.
- In the bowl of a stand mixer equipped with a paddle attachment, add the cream cheese and cream for 2-3 minutes or until fluffy and there are no lumps.
- Add the brown sugar and flour and mix until just combined.
- Add the cinnamon and vanilla and mix until just combined.
- With the mixer on low speed, slowly pour the heavy cream. Slowly increase the speed to high and mix on high for 1-2 minutes. Scrape the sides and bottom of the bowl and mix until there are no lumps and the mixture is smooth.
- Last, add the eggs one at a time, fully incorporating after each addition.
- Pour the batter into the prepared crust and gently tap the pan on the counter 4-5 times to release any air bubbles.
- Bake for 15 minutes at 350 then, without opening the oven door, decrease the temperature to 200 and bake for an additional 50-55 minutes or until the center of the cheesecake slightly jiggles.
- Turn the oven off and crack the door and allow the cheesecake to slowly cool for at least 15 minutes.
- Remove the cheesecake from the oven and allow to come to room temperature.
- Combine the sugar and cinnamon for the topping and generously sprinkle over top of the cheesecake and place in the refrigerator for at least 6 hours to overnight.
- ENJOY!
Filling:
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