Name: Snickerdoodle Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 cups Graham cracker crumbs (or crushed snickerdoodle cookies); 1/3 cup Melted butter; 2 tbsp Granulated sugar; 1 tsp Ground cinnamon; 1/4 tsp Salt; 32 oz Cream cheese (softened to room temperature); 1 cup Granulated sugar; 4 Eggs (large, room temperature); 1 cup Sour cream; 2 tsp Vanilla extract; 1/3 cup All-purpose flour; 1 tsp Ground cinnamon; 1/2 tsp Nutmeg; 1/4 cup Brown sugar; 2 tsp Ground cinnamon; 2 tbsp Melted butter

Jump to Recipe· 4.1 from 39 reviews

If you adore the warm, cozy flavors of cinnamon sugar cookies and the rich creaminess of cheesecake, then you are in for a real treat with this Snickerdoodle Cheesecake Recipe. This dessert brilliantly combines the soft, buttery essence of snickerdoodle cookies with a lusciously smooth cheesecake filling that is both fragrant and indulgent. Every bite promises a perfect balance of spicy cinnamon, subtle nutmeg, and a tangy cream cheese base, making it an unforgettable dessert experience you’ll want to share — or keep all to yourself.

Ingredients You’ll Need

A flat lay of baking ingredients arranged on a white marbled surface, including a white plate with six thick pale yellow butter cubes in the top left, and next to it a small white bowl filled with fine brown cocoa powder. Below the cocoa powder, a small white bowl holds light brown crumbled crumbs, and another white bowl beside it contains a pale cream mixture with a smooth texture. On the lower right, a white bowl is filled with a beige powdery mixture, while next to it a small green-speckled bowl has a mound of fine white powdered sugar. In the bottom left corner, three brown eggs are placed near a small stack of light brown square crackers. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key, but don’t worry—this Snickerdoodle Cheesecake Recipe calls for simple pantry staples that come together to create magic. Each component plays a vital role, from the crunchy cinnamon-infused crust to the silky smooth filling that holds all those wonderful spices and sweetness perfectly in balance.

2 cups Graham cracker crumbs (or crushed snickerdoodle cookies): The foundation of the crust, adding crunch and a hint of cinnamon flavor if you use snickerdoodle cookies.
1/3 cup Melted butter: Binds the crust together while adding richness and moisture.
2 tbsp Granulated sugar: Adds just enough sweetness to the crust.
1 tsp Ground cinnamon: Brings warm spice into the crust.
1/4 tsp Salt: Enhances all the flavors.
32 oz Cream cheese (softened to room temperature): The star ingredient for a creamy, dense cheesecake texture.
1 cup Granulated sugar: Sweetens the cheesecake filling perfectly.
4 Eggs (large, room temperature): Essential for structure and smoothness in the cheesecake.
1 cup Sour cream: Adds tanginess and moisture to keep the cheesecake luscious.
2 tsp Vanilla extract: Infuses a subtle sweetness and aroma.
1/3 cup All-purpose flour: Helps to stabilize and thicken the filling.
1 tsp Ground cinnamon: Continues the warm spice theme in the filling.
1/2 tsp Nutmeg: Adds a cozy depth of flavor.
1/4 cup Brown sugar: Used in the cinnamon swirl for a caramel-like sweetness and moisture.
2 tsp Ground cinnamon: Incorporated into the swirl for bursts of spicy flavor.
2 tbsp Melted butter: Binds the cinnamon swirl and adds richness.

How to Make Snickerdoodle Cheesecake Recipe

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly and wrapping the outside in aluminum foil to prevent water from the water bath from seeping in.

Step 2: Make the Crust

In a mixing bowl, combine the graham cracker crumbs (or crushed snickerdoodle cookies), 2 tablespoons of granulated sugar, 1 teaspoon cinnamon, salt, and the melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust.

Step 3: Bake the Crust

Bake the crust for about 10 minutes until it is set and fragrant. This step ensures the crust holds up well against the creamy filling and develops a slight toasted flavor.

Step 4: Prepare the Cheesecake Filling

Using a stand mixer or electric hand mixer, beat the softened cream cheese on medium speed until smooth and fluffy. Gradually add the 1 cup of granulated sugar and continue mixing to combine.

Step 5: Incorporate Eggs Gradually

Add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and prevents lumps, ensuring a creamy consistency.

Step 6: Add Flavor and Texture Ingredients

Mix in the sour cream, vanilla extract, all-purpose flour, 1 teaspoon cinnamon, and nutmeg until everything is fully incorporated. The flour provides structure while the spices elevate the flavor to that comforting snickerdoodle vibe.

Step 7: Make the Cinnamon Swirl

In a small bowl, stir together the brown sugar, 2 teaspoons cinnamon, and melted butter until it forms a thick cinnamon swirl mixture. This swirl is what makes this cheesecake extra special with bursts of cinnamon sweetness.

Step 8: Layer the Batter

Pour half of the cheesecake batter over the baked crust, spreading it evenly. Then add spoonfuls of the cinnamon swirl on top, gently swirling it through the batter using a butter knife or skewer for a marbled effect.

Step 9: Finish the Batter and Swirl

Pour the remaining batter over the first layer, smooth the top, and again add spoonfuls of cinnamon swirl. Swirl gently one last time for that gorgeous cinnamon pattern throughout the cheesecake.

Step 10: Bake in a Water Bath

Place the springform pan in a larger roasting pan and pour hot water halfway up the sides of the pan. This water bath prevents cracking and helps the cheesecake cook evenly. Bake at 325°F (163°C) for about 1 hour and 10 minutes or until the edges are set but the center slightly jiggles.

Step 11: Cool and Chill

Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for about an hour to gradually reduce temperature and avoid cracks. Then remove from the water bath, refrigerate for at least 4 hours, preferably overnight, to let the flavors meld beautifully.

How to Serve Snickerdoodle Cheesecake Recipe

A smooth cheesecake with three layers: a thick, crumbly golden brown crust base; a thick, creamy off-white middle layer; and a swirled brown and light cream pattern on the top. One large slice is removed, showing the clean edges between the layers. The cheesecake sits on a white plate with a white marbled surface in the background. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of cinnamon sugar on top adds a lovely sparkle and extra cinnamon punch. For an elegant touch, sprinkle some crushed snickerdoodle cookies or a dollop of whipped cream infused with vanilla or cinnamon.

Side Dishes

This cheesecake pairs exceptionally well with a scoop of vanilla bean ice cream or a lightly spiced apple compote to echo the warm cinnamon notes. Fresh berries also lend a bright contrast that balances the richness.

Creative Ways to Present

Serve your cheesecake slices on rustic wooden boards or crisp white plates for a striking contrast. For a party, cut into bite-sized squares and serve with mini forks or spoons as a delightful finger food. You can even drizzle a caramel or maple syrup sauce on top for an extra indulgent twist.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days, where it will stay moist and flavorful.

Freezing

For longer storage, wrap the cheesecake in plastic wrap and then in aluminum foil, or place it in a heavy-duty freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving to maintain texture and flavor.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, allow slices to sit at room temperature for 30 minutes or warm gently in a low oven for a few minutes—just enough to soften without melting the texture.

FAQs

Can I use snickerdoodle cookies instead of graham crackers for the crust?

Absolutely! Using crushed snickerdoodle cookies intensifies the cinnamon flavor and adds a more authentic snickerdoodle crust, making the Snickerdoodle Cheesecake Recipe even more delicious.

What’s the best way to avoid cracks on my cheesecake?

Using a water bath while baking and allowing the cheesecake to cool gradually inside the oven helps prevent cracks. Also, make sure not to overmix the batter and avoid sudden temperature changes.

Can I make this recipe dairy-free or vegan?

This recipe relies on cream cheese and sour cream for its signature texture and flavor, but you could experiment with dairy-free cream cheese alternatives. Keep in mind texture and taste may differ.

How long should I chill the cheesecake before serving?

For the best flavor and set texture, chilling your cheesecake for at least 4 hours is recommended, but overnight chilling is ideal.

Can I prepare this cheesecake ahead of a party?

Yes! This Snickerdoodle Cheesecake Recipe is perfect for making a day or two in advance. It actually tastes better once the flavors have melded together, making your hosting stress-free.

Final Thoughts

Making the Snickerdoodle Cheesecake Recipe is truly a joy from start to finish. It’s the kind of dessert that fills your kitchen with cozy cinnamon scents and fills your heart with happiness. Whether you’re baking it for a special occasion or just because, this cheesecake is sure to impress and become a treasured favorite. Give it a try and share the delicious warmth with everyone you love!