Love snickerdoodle cookies? This snickerdoodle cheesecake delivers all the classic cinnamon-sugar and tang you love, with a chewy cookie base and a creamy filling layered with even more cinnamon-sugar!
If you’re a fan of classic snickerdoodle cookies, you’re going to fall head over heels for this cheesecake. It transforms the tangy, cinnamon-sugary flavor of the original cookie into a decadent, multi-layered dessert. Imagine a chewy snickerdoodle cookie base, a rich and creamy cheesecake filling swirled with pockets of cinnamon sugar, and a delicate dusting of cinnamon-sugar on top. Did I mention the fluffy cinnamon whipped cream on top? L-O-V-E!
Why You’ll Love This Snickerdoodle Cheesecake
- Snickerdoodle flavor. This cheesecake features a snickerdoodle crust based on my snickerdoodle cookie bars that is exploding with that classic cinnamon-sugar and tang you’d expect from the OG cookie. Then, there are the pockets of cinnamon-sugar throughout the cheesecake filling. Who could say no?
- Layers of texture. This isn’t just cheesecake. The combination of chewy cookie, creamy cheesecake and pockets of cinnamon is a feast for the senses.
- Easy to prep ahead. Short on time? Make the cookie base a day or two in advance and store it at room temperature. The cheesecake can also be baked the day before and chilled overnight, making this great for prepping ahead.
Ingredients and Notes
Here’s what you’ll need to make your new favorite cheesecake (see the recipe below for precise measurements):
- Cream of tartar – For that classic snickerdoodle tang and texture. Don’t leave it out!
- Baking soda – The baking soda works along with the cream of tartar to give the cookie base the perfect rise and chewiness.
- Salt – Brings out the flavors already naturally present. Without it, your cookie will be bland.
- Cream cheese – Start with room-temperature cream cheese. It should be full-fat, brick-style cream cheese for the best results.
- All-purpose flour – For a gluten free option in the cheesecake and cinnamon sugar filling, try cornstarch in half the amount.
- Sour cream – You could also use heavy cream, you just may need a little more bake time.
- Heavy whipping cream – The heavy cream must be cold for the whipped cream. Otherwise, it won’t whip up and hold volume properly.
- Powdered sugar – The powdered sugar contributes sweetness and structure to the whipped cream. It also keeps the whipped cream from wilting. Other kinds of sugar won’t yield the same result.
- Snickerdoodle cookies – For decorating. These are optional, but I think they’re fun. Grab some from the store or make your own.
How to Make Snickerdoodle Cheesecake
Here’s a quick look at how to make snickerdoodle cheesecake. Please see the recipe card below for more thorough instructions.
Make the cookie bottom
Preheat the oven to 350°F, line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
Whisk together the flour, cream of tartar, baking soda, and salt and set aside. Whisk together the melted butter, 3/4 cup sugar, eggs, and vanilla.
Mix together the wet and dry ingredients.
Mix together the remaining sugar and the cinnamon, and sprinkle half of it over the bottom of the pan.
Drop bits of the cookie dough over the cinnamon sugar to cover the bottom of the pan.
Spread the dough into an even layer. Sprinkle the remaining cinnamon sugar over the top.
Bake for 18-20 minutes. Let the cookie base cool.
Make the cheesecake filling
Reduce the oven to 300°F and cover the outsides of the pan (the one with the cookie base in it) with aluminum foil in preparation for a water bath.
Beat the cream cheese, sugar, and flour on low speed until smooth. Mix in the sour cream and vanilla, followed by the eggs, one at a time.
For the cinnamon sugar filling, mix together the sugar, cinnamon, flour, and melted butter.
Pour 1/3 of the cheesecake filling over the cookie and sprinkle with 1/2 of the cinnamon sugar filling. Repeat another layer of cheesecake and cinnamon sugar filling, then finish with the final layer of cheesecake filling.
Combine the sugar and cinnamon for the topping, sprinkle it over the cheesecake, and bake in a water bath for 75-80 minutes. Cool gradually*, then chill for 4-5 hours.
* To cool gradually, turn off the oven and leave the door closed for 30 minutes, then crack the door and leave the cheesecake inside for another 30 minutes. Remove from the oven (and the water bath wrapping) and let cool to room temperature.
Finish it off
To make the whipped cream, whip the heavy cream, powdered sugar, vanilla, and cinnamon on high speed until stiff peaks form.
Pipe the whipped cream around the outer edge of the cheesecake and decorate with halved snickerdoodles.
Tips for Success
In order to get this cheesecake just right, you’ll want to pay close attention to the following tips and tricks:
- Don’t over-mix. When making the snickerdoodle cookie dough, don’t over-mix as this can cause the glutens in the flour to overdevelop, resulting in a tough cookie base.
- Let it cool. Let the cookie base cool most of the way before adding the cheesecake filling. The cookie will settle a bit as it cools and you want that to happen before adding the cheesecake on top.
- Low and slow. When making the cheesecake batter, mix on low speed and only until everything is combined. Mixing at a higher speed (or for too long) introduces excess air into the batter, which can cause cracks to form in the cheesecake as it bakes.
- Scrape down the sides of the bowl. Do this periodically as you make the cheesecake batter (and the cookie dough, for that matter) to ensure all the ingredients are incorporated.
- Don’t skip the water bath. The water bath is essential for even baking and to help prevent cracks from forming in the cheesecake. See my post on How to Bake Cheesecake in a Water Bath to see how it’s done.
- Don’t over-bake. Bake the cheesecake just until the center is set but still jiggly. See my post on How to Tell When Your Cheesecake Is Done for more information.
- Cool gradually. Once you turn the oven off, let the cheesecake cool inside for 1 hour (30 minutes with the door closed, then 30 minutes with the door cracked). The cheesecake will finish baking during this time, and this gradual cooling process helps prevent cracks.
- Cold heavy cream. The heavy cream for the whipped cream should be very cold. If it’s too warm, it won’t whip up and hold volume properly.
Prep Ahead
If you’d like to prep some of this cheesecake ahead of time, go ahead and bake the cookie base a day or two before you need it and store it in a large freezer bag at room temperature. When you’re ready, whip up the cheesecake filling and cinnamon sugar filling and carry on with the rest of the recipe.
How to Store
I’ve got a whole post on how to store cheesecake, but here’s a quick rundown:
- Refrigerator. Store any leftover cheesecake in an airtight cake carrier or wrap it tightly in a double layer of plastic wrap, using toothpicks to prop the plastic away from the whipped cream topping. Alternatively, arrange slices in a single layer in an airtight container. This dessert will stay good in the fridge for up to 5 days.
- Freezer. Freeze the cheesecake for a few hours (until firm) before wrapping it tightly in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in a freezer-safe, airtight container. Either way, it’ll keep in the freezer for up to 3 months. Thaw in the fridge before serving.
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Snickerdoodle Cheesecake
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Ingredients
Cookie Base
- 1 cup plus 2 tablespoons (146g) all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (112g) unsalted butter, melted
- ¾ cup, plus 2 tablespoons (181g) sugar (divided)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
Cheesecake Filling
- 24 ounces (678g) cream cheese (room temperature)
- 1 cup (207g) sugar
- 3 tablespoons (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 ½ tablespoons vanilla extract
- 3 large eggs (room temperature)
Cinnamon Sugar Filling
- ¼ cup (52g) sugar
- 1 ¼ tablespoons ground cinnamon
- 3 tablespoons (24g) all-purpose flour
- 2 tablespoons (28g) unsalted butter
Cinnamon Sugar Topping
- ½ tablespoon ground cinnamon
- 2 tablespoons (26g) sugar
Cinnamon Whipped Cream
- 1 cup (240ml) heavy whipping cream (cold)
- ½ cup (58g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Snickerdoodle cookies (optional)
Instructions
Make the cookie bottom
- Preheat oven to 350°F (180°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter and 3/4 cup (155g) sugar. Add the eggs and vanilla extract and whisk together until well combined.
- Add the dry ingredients and mix together until just well combined. I usually start out with the whisk and then finish gently stirring it at the end with a rubber spatula, but you could also use a mixer. Set aside.
- Combine the remaining 2 tablespoons (26g) of sugar and cinnamon for the cinnamon sugar mixture, and sprinkle half of it evenly over the bottom of the pan.
- Drop bits of the cookie dough evenly over the cinnamon sugar, so that it covers the bottom of the pan pretty well. Spread it into an even layer. This works better to keep the cinnamon sugar in place than just dropping the dough all in the center of the pan and spreading it.
- Sprinkle the remaining cinnamon sugar mixture evenly over the top of the cookie dough.
- Bake for 18-20 minutes, or until the edges are lightly golden brown and the top is a little puffy. Remove from the oven and set aside to cool while you make the fillings.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Set prepared pan aside.
Make the cheesecake filling
- Reduce oven temperature to 300°F (148°C).
- To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixing bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract. Beat on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
- To make the cinnamon sugar filling, combine the sugar, cinnamon and flour in a medium sized bowl. Stir in melted butter until well combined.
- Pour about 1/3 of the cheesecake filling evenly over the cookie, then sprinkle about 1/2 of the cinnamon sugar filling over the cheesecake filling. Spread another 1/3 of the cheesecake filling evenly over the cinnamon sugar filling. I like to drizzle it over the cinnamon filling, to keep everything in place.
- Repeat another layer of the cinnamon sugar filling and cheesecake filling, for a total of two layers of cinnamon sugar filling and three layers of cheesecake filling.
- Combine the sugar and cinnamon for the cinnamon sugar topping in a small bowl. Sprinkle it evenly over the top of cheesecake.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 15-20 minutes. The center should be set, but still jiggly (see how to tell if your cheesecake is done baking).
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and set the cheesecake aside to cool to about room temperature, then refrigerate until firm, 4-5 hours or overnight.
Finish it off
- Remove the cheesecake from the springform pan and place on a serving dish.
- To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream around the outer edge of the cheesecake. I used Ateco tip 847. If using snickerdoodle cookies, cut them in half and place one half between each whipped cream swirl.
- Cover and refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 4-5 days. Check out my post on how to store and freeze cheesecake for more information.
Notes
- Storing leftovers. Store any leftover cheesecake in an airtight cake carrier or wrap it tightly in a double layer of plastic wrap, using toothpicks to prop the plastic away from the whipped cream topping. Alternatively, arrange slices in a single layer in an airtight container. This dessert will stay good in the fridge for up to 5 days.
- Freezing. Freeze the cheesecake for a few hours (until firm) before wrapping it tightly in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in a freezer-safe, airtight container. Either way, it’ll keep in the freezer for up to 3 months. Thaw in the fridge before serving.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
