Snickerdoodle Dulce De Leche Cheesecake

This Snickerdoodle Dulce De Leche Cheesecake has a cinnamon sugar crust, dulce de leche filling and is topped with a layer of white chocolate ganache and more cinnamon sugar! It’s a delicious and fun mix of flavors that are perfect for fall!

Snickerdoodle Dulce De Leche Cheesecake

Snickerdoodle Dulce De Leche Cheesecake recipe

Snickerdoodle Dulce De Leche Cheesecake

So today I’m up in Cleveland, Ohio with the American Dairy Association Mideast. We are going to be visiting some farms and learning about all things dairy, milk and cheese and I’m pretty excited about it. I mean, cheese is life. I’m all about the cheese.

I flew up yesterday and it was the first time I’d happened to fly on 9/11 since that awful day 15 years ago. When I was waiting in line to go through security, a TSA agent all of a sudden yelled for everyone to stop what they were doing. He was quite loud and just waited for about 30 seconds, then told the TSA agents to get everyone through security that already had their things on the belt. Everyone else stayed where they were. Nobody had any idea what was going on, but then you could see several people gathered around flags and I realized they were having a little moment of silence and ceremony for 9/11 remembrance. It brought tears to my eyes. The only thing I wished was that they’d done it in such a way that those of us standing there could hear. Such an awful day our country’s history, but one we must never forget. I was certainly aware and remembering yesterday.

Best Snickerdoodle Dulce De Leche Cheesecake
Homemade Snickerdoodle Dulce De Leche Cheesecake

Well since there isn’t really a good segue from there, I’ll just roll right into cheesecake. This one is perfect for fall.

How to Make Snickerdoodle Dulce De Leche Cheesecake

I started with the crust. Initially I wanted to use crushed up snickerdoodle cookies for the crust but it didn’t quite work out like I wanted. The cookies were so soft and buttery already, it didn’t quite create a true crust. So instead I used crushed vanilla wafer cookies and added cinnamon and sugar to them. You could also use cinnamon sugar graham crackers. It makes a wonderful snickerdoodle-like crust.

The filling of the cheesecake is full of dulce de leche! So good. It’s very similar to caramel but it’s base is more of a milk (sweetened condensed milk) than a sugar base like caramel. They’re similar in flavor, but the dulce de leche goes wonderfully with cinnamon. I used a full can of dulce de leche in the cheesecake and you’ll definitely want to do the same. It gives a nice but not overpowering flavor.

If you aren’t as familiar with making cheesecakes and find them scary, there really is no reason to fear. They aren’t hard, they just take a little time. You want to be sure to start with cream cheese that is room temperature or a touch warmer so you don’t get a lumpy filling. The other key is to mix your ingredients on low speed. Higher speeds incorporate more air into the filling, which can contribute to cracks. The final thing to keep in mind is the water bath – they can be a pain but they are SO worth it! Without it you get a cheesecake that falls in the center, tends to crack and ends up a little drier usually. Be sure to follow the recipe and keep those tips in mind and you should be golden! Also, if you have a springform pan that tends to leak (please tell me I’m not the only one that has this problem!), check out my tutorial for a leakproof water bath. 🙂

Best Snickerdoodle Cheesecake
Best Homemade Snickerdoodle Dulce De Leche Cheesecake recipe

Next is the topping, which might just be my favorite part. It’s a white chocolate ganache covered with cinnamon and sugar. It’s so darn good! And it really goes so perfectly with the dulce de leche flavor in the cheesecake. Love!

The whole thing is topped with some cinnamon whipped cream and some cute little snickerdoodles. I made my snickerdoodles because they weren’t available in my grocery store the day I went (plus then I could make them cute and small) but you can definitely buy them. If they end up being a little bigger cookies you can totally cut them in half and add them that way.

This cheesecake is so good! I’m totally in love with the flavors and it was definitely a hit with our small group. If you are looking for a great fall dessert – or for something to just treat yourself with – this one would be perfect! 🙂

Favorite fall dessert - Snickerdoodle Dulce De Leche Cheesecake
Easy Snickerdoodle Dulce De Leche Cheesecake recipe

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slice of Snickerdoodle Dulce De Leche Cheesecake
Recipe

Snickerdoodle Dulce De Leche Cheesecake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Snickerdoodle Dulce De Leche Cheesecake has a cinnamon sugar crust, dulce de leche filling and is topped with a layer of white chocolate ganache and more cinnamon sugar! It’s a delicious and fun mix of flavors that are perfect for fall!


Scale

Ingredients

CRUST

  • 2 ¼ cups (302g) vanilla wafer crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar
  • 5 tsp cinnamon

CHEESECAKE FILLING

  • 24 ounces (678g) cream cheese, softened
  • 1/2 cup (104g) sugar
  • 1/2 cup (90g) brown sugar
  • 3 tbsp (25g) all purpose flour
  • 13.4 oz (380g) can dulce de leche (about 1 1/4 cups)
  • 4 large eggs, room temperature

WHITE CHOCOLATE GANACHE TOPPING

  • 4.5 oz white chocolate chips
  • 3 tbsp heavy whipping cream
  • 1 tsp cinnamon (1/4 tsp in ganache, 3/4 tsp on top)
  • 1 tbsp sugar

WHIPPED CREAM

  • 3/4 cup (180ml) heavy whipping cream
  • 6 tbsp (44g) powdered sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla

5-10 snickerdoodles


Instructions

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how to set up a pan for a waterbath. Set prepared pan aside.

FILLING

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugars and flour on low speed until well 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.
3. Add the dulce de leche and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust and spread evenly.
6. 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.
7. Bake the cheesecake for 1 hour 10 minutes.
8. Turn off the oven and leave the cheesecake in oven with the door closed for 25 minutes. Do not open the door or you’ll release the heat.
9. Crack oven door and leave the cheesecake in the oven for another 20-30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10. Remove from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.

TOPPING

1. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
2. To make the white chocolate ganache, put the white chocolate chips and 1/4 tsp of cinnamon in a heat-proof bowl.
3. Heat the heavy whipping cream until it begins to boil, then pour it over the white chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. If a few lumps remain, microwave the mixture for about 10 seconds, then whisk until smooth.
4. Allow the ganache to cool for about 3 minutes, then spread into an even layer on top of the cheesecake.
5. Combine the remaining 3/4 teaspoon of cinnamon and 1 tablespoon of sugar, then sprinkle over the white chocolate ganache. Set the cheesecake in the fridge to firm.
6. To make the whipped cream, add all ingredients to a mixer bowl and whisk on high speed until stiff peaks form.
7. Pipe swirls of whipped cream around the edge of the cheesecake, then finish it off with snickerdoodle cookies. Refrigerate until ready to serve. Cheesecake is best for 4-5 days.


Keywords: snickerdoodle cheesecake, snickerdoodle cake, dulce de leche cake, dulce de leche cheesecake, dulce de leche recipe, homemade cheesecake recipe, best cheesecake recipe, white chocolate ganache, white chocolate ganache recipe

Enjoy!

Snickerdoodle Dulce De Leche Cheesecake - cinnamon sugar crust, dulce de leche filling, white chocolate ganache and more cinnamon sugar! Perfect dessert for fall!

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Recipe rating

26 Comments
  1. Eveline

    Hi Lindsay, I recently made this and followed the recipe to a T except that it didn’t turn out as firm as it should be so it was a little messy to cut considering that the ganache was firmer than the cake itself.  The only thing I can think of is that I used light cream cheese in place of full fat – could that be it? It was DELICIOUS none the less but I would probably decrease the amount of sugar next time too since the dulce de leche and white chocolate are sweet enough on their own!

    1. Lindsay

      It’s possible that it just needed a little longer to bake. All ovens vary a bit, so that’s possible. But certainly the light cream cheese could have affected it too. I’ve never tried the light version to see for sure, but higher fat tends to be more solid.

  2. Diana

    This was an amazing recipe. I made this for a group of dinner guests and I was left with one tiny slice only. Everyone raved about it and said it was even better than the Cheesecake Factory cakes. It does need some time, so it’s not a quick dessert, but totally worth it. I left it in the oven for about 10 minutes more than the suggested bake time and it was perfect! Can’t wait to try other recipes from this site!

  3. Natalee

    This cheesecake is decadent! Wow. A coworker challenged me to make a snickerdoodle cheesecake. After some research, I went with this one. The recipe and instructions seemed in line with some of my other ones. This was my first white chocolate ganache, and it turned out perfect! So thanks for that too. I may have to try some more of your recipes. I’m kind of a disciple of Cook’s Illustrated, but they don’t always have what I’m looking for when it comes to baking. I used cinnamon graham crackers for the crust, but thought the cinnamon flavor was a little light, so added a teaspoon or two more. And I made some wonderful snickerdoodle cookies to garnish with the whipped cream. Fantastic, Lindsay.

  4. Anna

    Hi! I’m planning to make this cheesecake for a dinner party this Friday but my schedule is extremely busy. Would it be ok to prepare the filling the night before and bake it the next morning? Or is it not good for the cheesecake to sit in the fridge for so long? 

  5. Valerie

    Well it definitely was because my water bath leaked.. I un-wrapped it and then baked it a little longer and that seemed to get rid of the excess water and bake fully. Turned out great however I have yet to taste it and put on the white chocolate ganache. However I am skeptical about it the white chocolate ganache is brown even though I used the correct cinnamon measurement.. probably Will nix the cinnamon next time.

  6. Valerie

    Hello,
    I am currently in the process of baking this cheesecake however I feel I’ve hit a snag.. I feel my cheesecake is not done baking considering it is extremely jiggly still even after the full bake, cool in oven door closed, and open phases… Unsure if it could be because my pan isn’t sealed from the water-bath or what but I’m so scared to take it out. Help!!

    1. Lindsay

      Hey Valerie, it’s really hard for me to say without being there to see it. If it is super jiggly, it might be a little undercooked and need a little more time. Was it ok?

  7. Kate

    Yum! I made this recipe but made 24 mini cheesecakes in a muffin tin, worked very well. I have a question though, do you thicken your whipped cream with anything? I used heavy cream and whipped to a stiff peak and piped, but it wouldn’t come close to holding even the mini (quarter sized) snickerdoodles that I made to go along with them. It does not hold shape nearly the same as what you have in pictures, yours looks more like the consistency of buttercream. I have read people using gelatin, instant clear jel, etc, just wondering if you use any thickener. Either way, amazing recipe!

    1. Lindsay

      Hi Kate! The whipped cream listed in the recipes uses powdered sugar, which stabilizes the whipped cream. Give that a try next time. 🙂 I’m glad you enjoyed the recipe!

  8. Stephanie | Worth Whisking

    Lindsay, your cheesecakes are always so amazing, and this one is no different. A great cheesecake for fall, certainly! (How do you get your cuts so perfect?! A true talent! 🙂 )

  9. Mir

    Whoa. That caramelly cheesecake base is a reason to never ever stop eating dessert for lunch again. I’m dying to dig into this!

  10. Kelly | Maverick Baking

    Wow! We don’t have Snickerdoodles over here in Scotland but they look so yummy! And piling them onto this already incredible cheesecake? Yes please. Love all the brown sugar and cinnamon, bring on Autumn!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12