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Snickerdoodle Cheesecake

A delightful combination of snickerdoodle cookies and rich cheesecake, featuring a buttery cinnamon crust, a smooth cream cheese filling, and a cinnamon-sugar topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 8 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups snickerdoodle cookie crumbs or cinnamon graham cracker crumbs Crushed into fine crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
  • 24 oz full-fat cream cheese, softened to room temperature Allow to come to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature Allow to come to room temperature
  • 1 cup full-fat sour cream
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon cream of tartar Essential for the snickerdoodle flavor
  • 2 tablespoons all-purpose flour
  • Pinch of salt
For the Cinnamon Sugar Topping
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon unsalted butter, melted (optional) For a caramelized top

Method
 

Preparation
  1. Get your cream cheese, eggs, and sour cream to room temperature by taking them out of the fridge at least 60–90 minutes before starting.
  2. Preheat the oven to 325°F (163°C) and wrap the outside of your 9-inch springform pan tightly with two layers of heavy-duty aluminum foil.
  3. Lightly grease the inside of the springform pan.
Making the Crust
  1. Crush the snickerdoodle cookies into fine crumbs using a food processor or rolling pin.
  2. Combine cookie crumbs, granulated sugar, and cinnamon in a medium bowl. Stir in the melted butter until moistened.
  3. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
  4. Bake the crust for 10 minutes at 325°F. Let cool while preparing the filling.
Mixing the Filling
  1. Using a stand mixer, beat the room temperature cream cheese on medium speed until smooth.
  2. Add granulated sugar and beat until light and fluffy, about 2 minutes.
  3. Add eggs one at a time, mixing on low until incorporated.
  4. Add sour cream, vanilla, cinnamon, cream of tartar, flour, and salt. Mix until just combined.
Setting Up the Water Bath
  1. Pour cheesecake batter over the crust and smooth the top.
  2. Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Baking the Cheesecake
  1. Bake at 325°F for 55–60 minutes until edges are set and the center jiggles slightly.
  2. Turn off the oven and leave the cheesecake inside for one hour to cool.
Adding the Topping
  1. Mix the sugar and cinnamon for the topping. Brush melted butter on the cooled cheesecake if desired, and sprinkle cinnamon sugar over the top.
Chilling
  1. Cool the cheesecake for another hour on the counter, then cover and refrigerate for at least 6 hours, ideally overnight.
Serving
  1. Remove the springform ring just before serving, slice with a hot knife, and serve as-is or with whipped cream and strawberries.

Notes

Chilling overnight enhances flavor and texture. Avoid opening the oven door while baking to prevent cracks.