...
Go Back
Snickerdoodle cheesecake with cinnamon-spiced filling, whipped cream swirls, and a buttery cookie crust

Snickerdoodle Cheesecake

A rich and creamy cheesecake featuring a buttery snickerdoodle cookie crust and a swirl of cinnamon sugar. The ultimate cozy dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling & Chilling 7 hours
Total Time 8 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups snickerdoodle cookie crumbs Or cinnamon graham crackers
  • 6 tablespoon unsalted butter Melted
  • ¼ cup granulated sugar For crust
  • ½ teaspoon ground cinnamon For crust
  • 32 oz cream cheese Room temperature
  • 1 cup granulated sugar For filling
  • ½ cup sour cream Room temperature
  • 1 tablespoon vanilla extract Pure extract
  • 4 large eggs Room temperature
  • 2 tablespoon all-purpose flour Binder
  • 3 tablespoon granulated sugar For topping swirl
  • 2 teaspoon ground cinnamon For topping swirl
  • 1 cup heavy whipping cream For garnish

Equipment

  • 1 Springform pan 9-inch
  • 1 Electric mixer Hand or stand
  • 1 Mixing bowls Large size

Method
 

  1. Mix cookie crumbs, sugar, cinnamon, and melted butter; press into a 9-inch pan and bake at 325°F for 10 mins.
  2. Beat cream cheese and sugar until smooth; add sour cream, vanilla, and flour.
  3. Add eggs one at a time, mixing on low speed just until combined.
  4. Pour half batter into pan; sprinkle with cinnamon sugar. Add rest of batter and top with more sugar.
  5. Bake for 55-65 minutes. Cool in oven for 1 hour, then refrigerate for 6 hours. Decorate with whipped cream.

Notes

Ensure all dairy ingredients are at room temperature for a lump-free batter. Cool gradually to prevent cracking.