Snickerdoodle cheesecake is the ultimate holiday dessert, combining the warm cinnamon flavors of classic snickerdoodle cookies with the creamy richness of cheesecake. Perfect for Christmas, Thanksgiving, or any festive gathering, this dessert is a showstopper on any holiday table.

Why You’ll Love This Recipe?

Fusion of flavors: The nostalgic taste of snickerdoodle cookies paired with velvety cheesecake is irresistible.
Holiday-ready: Its festive cinnamon-sugar topping makes it a perfect centerpiece dessert.
Make-ahead friendly: This cheesecake can be prepared in advance, so you can focus on enjoying the holidays.

Ingredients

Here’s a quick preview of the key ingredients. Full details and measurements are in the recipe card below.

Cream cheese for the creamy, rich base
Granulated sugar and brown sugar for sweetness and depth of flavor
Eggs for structure and creaminess
Sour cream for a slight tang and smoother texture
Ground cinnamon for that classic snickerdoodle flavor
Graham crackers (or snickerdoodle cookies) for the crust

Find the complete ingredient list in the recipe card below.

Directions

Prepare the crust: Mix crushed graham crackers (or cookies), melted butter, and sugar, then press into a springform pan. Chill while preparing the filling.
Make the cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs, one at a time, followed by sour cream, vanilla, and cinnamon.
Bake the cheesecake: Pour the batter over the crust, then bake in a water bath to prevent cracks.
Cool and chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Cinnamon-sugar topping: Before serving, sprinkle the top with a cinnamon-sugar mixture for that signature snickerdoodle finish.

Expert Tips and Tricks

Use room-temperature ingredients for a smoother batter.
Wrap the bottom of your springform pan tightly with foil to prevent leaks in the water bath.
Let the cheesecake cool gradually to avoid cracks.

Recipe Variations and Possible Substitutions

Add a caramel drizzle for an extra indulgent touch.
Use crushed snickerdoodle cookies instead of graham crackers for the crust.
Swap out cinnamon for pumpkin pie spice to create a fall-inspired twist.

Serving and Pairing Suggestions

Serve this cheesecake with a dollop of whipped cream and a sprinkle of extra cinnamon. Pair it with a warm drink like spiced apple cider, eggnog, or a cup of coffee for the ultimate holiday dessert experience.

Storage and Reheating Tips

Store leftovers in the refrigerator, covered, for up to 5 days.
Freeze individual slices for up to 2 months. Thaw in the fridge overnight before serving.

FAQs

Why use a water bath?
A water bath ensures even baking and helps prevent cracks on the surface of the cheesecake.

Can I skip the crust?
While you can, the crust adds a wonderful texture and complements the creamy filling.

How do I know when the cheesecake is done?
The edges should be set, but the center will still jiggle slightly—it’ll firm up as it cools.

Can I make this cheesecake gluten-free?
Yes, just use gluten-free cookies or crackers for the crust.

Conclusion

Snickerdoodle cheesecake is a holiday dessert that perfectly balances warmth, creaminess, and a touch of sweetness. It’s a crowd-pleaser that will have your family and friends asking for seconds (and the recipe). Give it a try this Christmas or Thanksgiving—it’s bound to become a new holiday tradition!

Snickerdoodle Cheesecake

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Author: Jake
Prep Time: 30 minutes
Cook Time: 1 hour+ Chill Time: 4 hours (or overnight)
Total Time: Approximately 5 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Snickerdoodle Cheesecake features a snickerdoodle cookie crust, a rich and creamy cinnamon-infused cheesecake filling, and a generous sprinkle of cinnamon sugar on top. It’s a festive dessert that combines the beloved flavors of snickerdoodle cookies with the indulgence of cheesecake.

Instructions

Prepare the Crust:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the snickerdoodle cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling:
1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy.
2. Add the sour cream, flour, vanilla extract, and ground cinnamon. Continue to mix until well combined.
3. Gradually add the lightly beaten eggs, mixing on low speed until just incorporated. Avoid overmixing to prevent cracking during baking.
Assemble and Bake:
1. Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula.
2. In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the cheesecake filling.
3. Place the springform pan on a baking sheet to catch any potential drips.
4. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
Cool and Chill:
1. Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack.
2. Once cooled, cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to firm up.
Serve:
1. Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the sides of the pan, then remove the sides of the springform pan.
2. Slice and serve chilled. For an extra touch, garnish with a dollop of whipped cream and a light dusting of cinnamon sugar, if desired.

Notes

Snickerdoodle Cookie Crumbs: To make the crumbs, you can use store-bought snickerdoodle cookies or homemade ones. Place them in a food processor and pulse until fine crumbs form.
Room Temperature Ingredients: Ensure that the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps achieve a smooth and creamy cheesecake batter.
Preventing Cracks: To minimize cracking, avoid overmixing the batter after adding the eggs, and do not open the oven door during baking. Allowing the cheesecake to cool gradually can also help prevent cracks.

Nutrition

Calories: 420
Sugar: 25g
Sodium: 320mg
Fat: 28g
Saturated Fat: 16g
Carbohydrates: 34g
Fiber: 0g
Protein: 7g
Cholesterol: 140mg