Snickerdoodle Cheesecake

Snickerdoodle cheesecake is the ultimate mash-up of two desserts I absolutely love: the soft, cinnamon-sugar charm of snickerdoodle cookies and the rich, creamy indulgence of classic cheesecake. This dessert has a cinnamon cookie crust, a velvety cheesecake filling, and a sugary topping that tastes just like a snickerdoodle—making every bite warm, cozy, and downright irresistible.

Why You’ll Love This Recipe

I love this recipe because it combines the familiar flavors of my favorite cookie with the elegance of a homemade cheesecake. The cinnamon-spiced crust adds warmth, the cheesecake layer is silky and luscious, and the cinnamon-sugar topping gives it that signature snickerdoodle finish. It’s perfect for holidays, birthdays, or whenever I want a show-stopping dessert with comforting flavors.

ingredients

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

For the crust:

• Graham cracker crumbs or crushed snickerdoodle cookies

• Granulated sugar

• Ground cinnamon

• Unsalted butter, melted

For the filling:

• Cream cheese, softened

• Granulated sugar

• Sour cream

• Eggs

• Vanilla extract

• All-purpose flour (optional, for stability)

• Ground cinnamon

For the topping:

• Granulated sugar

• Ground cinnamon

• Whipped cream or extra crushed cookies (optional for serving)

directions

1. I start by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan.

2. For the crust, I mix the graham cracker crumbs (or cookie crumbs), sugar, and cinnamon, then stir in the melted butter. I press this mixture into the bottom of the pan and slightly up the sides, then bake it for 8–10 minutes. I let it cool while I prepare the filling.

3. For the filling, I beat the cream cheese until smooth, then add sugar, sour cream, and vanilla. I mix in the eggs one at a time, scraping the sides of the bowl to keep everything smooth. I stir in the flour and a bit of cinnamon for extra warmth.

4. I pour the filling over the cooled crust and smooth the top. Then I bake it for about 55–65 minutes, until the center is mostly set but still slightly jiggly.

5. I turn off the oven, crack the door, and let the cheesecake cool inside for an hour before transferring it to the fridge to chill for at least 4 hours, preferably overnight.

6. Before serving, I mix cinnamon and sugar and sprinkle it over the top to give it that classic snickerdoodle flavor. I sometimes add whipped cream or crumbled cookies for a fun finish.

Servings and timing

This cheesecake serves 10 to 12 people. It takes about 25 minutes to prep, 1 hour to bake, and at least 4 hours to chill. I usually plan ahead and make it the night before.

Variations

I like swapping the crust with crushed Biscoff cookies or cinnamon graham crackers for a deeper spiced flavor. When I want to add a twist, I swirl in a little caramel before baking. I’ve also used brown sugar in the filling for extra warmth and richness. For a mini version, I use a muffin tin to make individual cheesecakes.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. To freeze, I wrap individual slices in plastic and foil and freeze for up to 2 months. To serve, I thaw slices overnight in the fridge. I don’t reheat cheesecake—it’s best served chilled or at room temperature.

FAQs

Can I use snickerdoodle cookies in the crust?

Yes, I’ve done this and it’s amazing. I crush store-bought snickerdoodles for an extra layer of flavor that ties the whole dessert together.

Why does my cheesecake crack?

It can crack if it’s overbaked or cools too quickly. I avoid this by not overmixing the batter, baking low and slow, and letting it cool gradually in the oven.

Do I need a water bath?

I’ve made it both ways. A water bath gives a smoother, crack-free top, but it’s optional. I just place a pan of water on the lower rack if I don’t want to wrap the pan.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers or cookies for the crust and a gluten-free flour blend in the filling if needed.

How do I know when the cheesecake is done?

I look for slightly jiggly in the center—the edges should be set. It continues to firm up as it cools.

Conclusion

Snickerdoodle cheesecake is the perfect dessert when I want something rich and comforting with a nostalgic twist. It’s creamy, cinnamony, and always a crowd-pleaser. Whether I’m baking it for the holidays or just to treat myself, this cheesecake never fails to impress—and it tastes just as amazing as it looks.