This Snickerdoodle Dulce de Leche Cheesecake is a fun twist on classic flavors. With a cinnamon sugar crust and a creamy dulce de leche filling, it’s topped with a smooth layer of white chocolate ganache and cinnamon sugar. It’s like a delicious snickerdoodle infused with caramel-like flavor.
This cheesecake takes everything you love about three classic treats and combines them into one unforgettable masterpiece. Imagine the creamy richness of classic cheesecake, the gooey sweetness of dulce de leche, and the warm, familiar spice of snickerdoodle cookies all coming together. It’s a pretty unbeatable combo that feels both nostalgic and refreshingly new.
Every bite of this cheesecake is so satisfying. Between the snickerdoodle-inspired crust, the thick, creamy dulce de leche-infused cheesecake filling, and, the white chocolate cinnamon ganache on top, it’s pure heaven. Oh, and don’t forget the swirl of cinnamon whipped cream to finish it off. Drooling yet? I am.
This Snickerdoodle Dulce de Leche Cheesecake Has It All
- Many amazing flavors in one dessert. This cheesecake is the ultimate dessert mash-up. Between the creamy decadence of classic cheesecake, the rich caramel-like sweetness of dulce de leche, and the warm, cinnamon-sugar magic of snickerdoodle cookies, it’s impossible to resist!
- Rich and creamy filling. This cheesecake is all about indulgence. It has an ultra-thick, velvety texture. Each bite is so creamy and satisfying.
- A white chocolate twist. The cinnamon-infused white chocolate ganache takes this dessert to another level. It’s smooth, sweet, and the finishing touch you didn’t know you needed.
Ingredient Notes and Substitutions
It may seem like there are a lot of ingredients, but many of them are used in multiple parts of the cheesecake. Here’s a look at some swaps and things to keep in mind before you start. Be sure to scroll to the recipe card below for exact ingredients and measurements.
- Vanilla wafers – For the crust. Run them through the food processor to make crumbs. Graham crackers would work, too, if you prefer. They would be a little less sweet. But I like the cookie-like flavor of the vanilla wafers given the cookie theme here.
- Cream cheese – The cream cheese should be softened to room temperature before you begin. If it’s too cold, your filling will turn out lumpy.
- All-purpose flour – For a gluten free option, you could use a 1:1 gluten free flour, or cornstarch in half the amount.
- Dulce de leche – You can find it in a can at most major grocery stores.
- Large eggs – Start with room temperature, large eggs. If they’re too cold, they won’t mix as easily into the batter, which can lead to over mixing and, thus, air pockets that can cause the cheesecake to crack.
- Heavy whipping cream – Be sure to use heavy cream in the ganache. Something with less fat will make your ganache too thin. It should also be nice and cold for the whipped cream, or it won’t whip up properly.
- Powdered sugar – Keeps the whipped cream stable, so it’ll never wilt.
- Snickerdoodles – Buy some at the store or make your own. They’re the perfect finishing touch for this cheesecake.
Tips for a Successful Cheesecake
I’ve made a lot of cheesecakes over the years and these are my best tips for a creamy, crack-free cheesecake.
- Room temperature eggs and dairy. Start with room temperature cream cheese and room temperature eggs. If the cream cheese is too cold, you’re filling will come out lumpy. If the eggs are too cold, they’ll have a harder time mixing into the batter, which can lead to over mixing.
- Mix low, slow, and not too much. When mixing together the ingredients for the cheesecake, do so on low speed and just until everything is incorporated. Mixing on a higher speed (or overmixing) can cause air bubbles to form in the batter, which can result in cracks forming in the top of the cheesecake as it bakes.
- Use a springform pan. While you can use a standard cake pan, you will have a tough time removing the cheesecake once it’s set. Springform pans make it so much easier. See my post on How to Remove Cheesecake from Springform Pan for more info.
- Don’t skip the water bath. It’s a bit of a pain, but you won’t be sorry you did it. Baking this cheesecake in a water bath helps ensure even baking and helps prevent cracks from forming on the top. Check out my post on How to Bake Cheesecake in a Water Bath to learn how it’s done.
- Don’t over-bake. Ovens can be finicky, so you’ll want to keep an eye on your cheesecake to make sure you don’t over-bake it. To learn how to get it right, see my post on How To Tell When Your Cheesecake Is Done.
- Cool gradually. Give your cheesecake 30 minutes to cool in the oven (door closed) and then 30 additional minutes in the oven with the door cracked before removing it. It will continue to cook and set a bit during this time. This gradual cooling process will also help keep your cheesecake from cracking.
How to Store
- Refrigerator. Seal any leftovers in an airtight cake carrier or wrap the cheesecake in a double layer of plastic wrap (you can use toothpicks to prop the plastic away from the whipped cream). Or, arrange slices in a single layer in an airtight container. This dessert will keep in the fridge for up to 5 days.
- Freezer. Pop the whole cheesecake in the freezer for a couple of hours. Once it’s firmed up, wrap it in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in a freezer-safe airtight container. The leftovers will keep in the freezer for up to 3 months. Allow the cheesecake to thaw in the fridge before diving back in.
For a more detailed look at the ins and outs of cheesecake storage, see my post on How To Store Cheesecake.
More Snickerdoodle Desserts to Try
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!
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Ingredients
Crust
- 2 ¼ cups (302g) vanilla wafer crumbs
- ½ cup (112g) unsalted butter (melted)
- 3 tablespoons (39g) sugar
- 5 teaspoons ground cinnamon
Cheesecake Filling
- 24 ounces (678g) cream cheese (room temperature)
- ½ cup (104g) sugar
- ½ cup (90g) light brown sugar
- 3 tablespoons (25g) all-purpose flour
- 1 can (13.4 oz / 380g) dulce de leche (about 1 1/4 cups)
- 4 large eggs (room temperature)
White Chocolate Ganache Topping
- 4 ½ ounces white chocolate chips
- 3 tablespoons heavy whipping cream
- 1 teaspoon ground cinnamon (divided)
- 1 tablespoon sugar
Whipped Cream
- ¾ cup (180ml) heavy whipping cream (cold)
- 6 tablespoons (44g) powdered sugar
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 5-10 snickerdoodles
Instructions
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- 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.
Make the Filling
- Reduce oven temperature to 300°F (148°C).
- 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.
- Add the dulce de leche and mix on low speed until well combined.
- 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.
- Pour the cheesecake batter into the crust and spread evenly.
- 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 the cheesecake for 1 hour 10 minutes.
- 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.
- 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.
- 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, 5-6 hours.
Make the Topping and Finish Cheesecake
- When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
- To make the white chocolate ganache, put the white chocolate chips and 1/4 tsp of cinnamon in a heat-proof bowl.
- 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.
- Allow the ganache to cool for about 3 minutes, then spread into an even layer on top of the cheesecake.
- 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.
- To make the whipped cream, add all ingredients to a mixer bowl and whisk on high speed until stiff peaks form.
- 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.
Nutrition
Calories: 776kcalCarbohydrates: 80gProtein: 9gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 157mgSodium: 473mgPotassium: 209mgFiber: 1gSugar: 55gVitamin A: 1369IUVitamin C: 0.2mgCalcium: 119mgIron: 1mg
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.
Categories:
Cheesecakes, Fall and Holiday Favorites, Holidays, Recipes, Sweets and Treats, Thanksgiving,
If I am being completely honest this recipe had me low key terrified. It’s so out of the box different than traditional cheesecake recipes but it was my friend’s birthday and she loves snickerdoodles so I went for it. This freaking cheesecake is fire!! Her exact words were “it’s out of this world”. If you are on the fence about making this, don’t be! Do it. 💗
I’m so glad to hear that! 🙂
I have made this recipe MANY times and it is AMAZING!!!
But I am making this for a big family reunion in 2 weeks and I was wondering how this would do if I doubled the recipe and baked in a sheet pan. I’d still be able to do a water bath but wasn’t sure how it would cook that way.
Thanks!
I’m so glad you’ve enjoyed it! What size sheet pan? You can leave the recipe as-is, but reduce the eggs to 3 and make it in a 9×13. I haven’t tested pans bigger than that though.
This recipe makes me kick myself for ever giving any other recipe 5 stars….. because no other recipe compares to this. This deserves 10 stars on a 5 star scale.
Though from a diet standpoint, it deserves 0 stars, lol. I have to fight myself to not eat the entire thing RIGHT NOW.
I didnt have a 9″ springform, so I opted for the 8″. Of course I needed to cook it longer, but I forgot until I was already at the step where you open the oven. So I had to heat up the stove again. My son was upset because it was likely ruined, but it still turned out totally fine, thankfully. This was our first time making it and it was definitely worth the work!
LOL! So glad you enjoyed it!
If I omit the dulce del leche from this recipe and added cinnamon for a strictly snickerdoodle recipe, will the cheesecake base still set correctly while baking?
Yes, but I would replace the dulce de Leche with one cup of sour cream.
Hi
Is this a stablized whip cream or do it weep?
It is stable.
This cheesecake is out of this world!! Soooo good! And easy to make! Definitely add this to your list of desserts to make!
So glad to hear you enjoyed it!
I have made many of your cheesecakes and have loved all of them. One person asked about adding cream of tartar and your response was that it was not necessary due to the cream cheese and sour cream in the recipe. I know you frequently add sour cream to your cheesecakes but I don’t see it in this recipe. Was this an oversight?
I’m not sure about the previous comment/answer, but I’m used to there being sour cream in my cheesecakes. This one uses dulce de leche in its place. But a cheesecake just doesn’t really need cream of tarter. The snickerdoodle flavor really comes in with the topping and the cookies on top. I hope that helps!
This gets another five stars from me. I haven’t made since moving and my kitchen was torn apart for quite a while. Made for a neighborhood get together…smashing success. Although I didn’t expect to not find dulce de leche here, so I made my own! Boiled a can of sweetened condensed milk for three hours, added a splash of vanilla and a pinch of salt…voila! This recipe is da bomb.
So glad you enjoyed it!
Could you add cream of tarter this recipe to give the tang of a snickerdoodle cookie?
I don’t really think I would. Cheesecakes tend to have enough tang from the cream cheese itself and the sour cream.