Cinnamon lovers, this snickerdoodle cheesecake is calling your name! Smooth, spiced filling with a cinnamon-sugar topping—what’s not to love?
If you’re a fan of snickerdoodle cookies, then you’re going to love this snickerdoodle cheesecake! It’s the perfect combination of creamy, rich cheesecake and the warm, comforting flavor of cinnamon. With a cinnamon graham cracker crust, a spiced filling, and a cinnamon-sugar topping, every bite delivers that classic snickerdoodle taste in a whole new way!
Why You’ll Love This Snickerdoodle Cheesecake Recipe
- Cinnamon lovers’ dream. With cinnamon infused into every layer—crust, filling, and topping—this is an absolute delight for cinnamon lovers. It’s the perfect way to enjoy the beloved snickerdoodle flavor in a decadent dessert form.
- Perfect texture. The creamy, smooth cheesecake filling pairs beautifully with the slight crunch of the cinnamon graham cracker crust. Every bite has just the right amount of sweetness and spice.
- Crowd-pleaser. Whether you’re serving this for a holiday gathering or just as a special treat, it’s sure to impress. The flavors are familiar yet elevated, making it a showstopper for any occasion.
What You’ll Need
Scroll down to the recipe card for ingredient quantities and full instructions.
- Cinnamon graham crackers – You can use regular graham crackers and add about a teaspoonful of cinnamon to the crust mixture. For a little different flavor, try substituting Biscoff cookies, gingersnaps, or crispy snickerdoodle cookies.
- Granulated sugar
- Unsalted butter
- Cream cheese – Use full-fat cream cheese that comes in bricks, not the whipped kind. Let it come to room temperature for easier, smoother mixing.
- Sour cream – Full-fat sour cream works best. Bring it to room temperature along with the cream cheese.
- Eggs – Set these out with the cream cheese and sour cream to come to room temperature. I recommend baking with large eggs.
- Ground cinnamon – Make sure yours is fresh by giving it a whiff. It should smell fresh and strong. I prefer using Vietnamese cinnamon when I want a bold cinnamon flavor. Learn more: Types of Cinnamon for Baking
- Vanilla extract – I like to use my homemade vanilla extract.
How to Make Snickerdoodle Cheesecake
- Prepare for baking. Heat the oven to 350°F. Set aside a 9-inch springform pan and a rimmed baking sheet.
- Make the crust. Combine the crust ingredients and press into the bottom and partially up the sides of the springform pan. Bake 15 minutes, and then set aside to cool.
- Make the filling. Beat the cream cheese, sugar, and sour cream. Mix in each egg, and then mix in the cinnamon and vanilla. Spread the cheesecake batter evenly on top of the cooled crust in the pan.
- Begin baking. Place the pan on the rimmed baking sheet, and bake for 15 minutes.
- Finish baking. Reduce the oven’s temperature to 200°F, and bake the cheesecake for 2 hours to 2 hours 10 minutes. Then run a thin knife around the outside edge, and return the cheesecake to the oven with the heat turned off for 2 hours.
- Make the topping. Combine the cinnamon and sugar, and sprinkle over the top of the cheesecake.
- Chill. Cover your cheesecake loosely and refrigerate overnight. If desired, garnish with whipped cream before serving.
Tips for Success
- Temperature matters. Make sure your cream cheese, sour cream, and eggs are at room temperature for easier mixing and a smooth, fluffy texture.
- Don’t over-mix. Too much mixing can lead to cracks in your cheesecake and a less than pleasing texture.
- Place the pan on a baking sheet. Even a tiny gap in your pan can lead to a mess, so I always place my springform pan on a lined rimmed baking sheet. It will catch any leaks and also make it easier to get your cheesecake in and out of the oven.
- Be patient. This method for baking cheesecakes has very little hands-on time, but it does require a lengthly oven time. It also works really, really well. Don’t rush the process!
Serving Suggestions
- Whipped cream. Decorate your cheesecake with whipped cream or add a dollop on each slice when serving.
- Cinnamon whipped cream. This is my favorite garnish for this cheesecake and what you see pictured here. Specifically, I like to add a pinch of cinnamon to stabilized whipped cream. It holds up nicely and adds a bit more flavor.
- Cookie garnish. If you’re feeling ambitious, add a garnish of snickerdoodles to amp up the flavor. Or keep it simple with a sprinkle of extra cinnamon graham cracker crumbs.
- Caramel. Drizzle caramel sauce over servings for an extra indulgence.
How to Store
- Refrigerator: Keep your snickerdoodle cheesecake in an airtight container in the refrigerator up to 5 days. If you’re planning to garnish with whipped cream, wait to do that until you’re ready to serve if possible.
- Freezer: Wrap any remaining cheesecake in plastic wrap, and then wrap again in aluminum foil or place in a freezer-safe, airtight container or resealable bag. It will freeze best without its whipped cream garnish, as that can develop a grainy texture when thawed. Properly stored, it should keep in the freezer up to 2 months. Thaw overnight in the refrigerator.
More Cinnamon Recipes
Get the Recipe:
Snickerdoodle Cheesecake
Yield
10 to 12 servings
Prep Time
20 minutes
Cook Time
2 hours 25 minutes
Additional Time
10 hours
Total Time
12 hours 45 minutes
All the cozy flavors of your favorite snickerdoodle cookies, now in cheesecake form! This Snickerdoodle Cheesecake brings the best of cinnamon-sugar flavors to a rich, creamy dessert.
Ingredients
For the crust:
- 1 & 3/4 cups (185g) cinnamon graham cracker crumbs (about 12 sheets)
- 3 tablespoons (37g) granulated sugar
- 5 tablespoons (70g) unsalted butter, melted
For the filling:
- 32 ounces (907g) cream cheese, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) sour cream
- 4 large eggs, at room temperature
- 1 & 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
For the topping:
- 2 tablespoons (25g) granulated sugar
- 1 & 1/2 teaspoons ground cinnamon
- whipped cream, for garnish
Instructions
To make the crust:
- Preheat the oven to 350°F.
- Combine the cookie crumbs, sugar, and butter until thoroughly combined. Press into the bottom and partially up the sides of a 9-inch springform pan.
- Bake the crust for 15 minutes. Set aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and sour cream until combined and smooth. Mix in the eggs one at a time, followed by the cinnamon and vanilla.
- Transfer the filling to the cooled crust and spread evenly. Bake for 15 minutes.
- Reduce the oven temperature to 200°F, and bake for 2 hours to 2 hours 10 minutes. The center should wobble just a bit but not appear wet.
- Remove the cheesecake from the oven, and gently run a thin knife or offset spatula around the outside edge. Return the cheesecake to the oven with the oven turned off, and leave for 2 hours.
To make the topping:
- Combine the cinnamon and sugar, and sprinkle over the top of the cheesecake.
- Cover loosely and refrigerate overnight. (The cinnamon-sugar will form a thin topping and change color as it chills.)
- Garnish with whipped cream for serving.
Notes
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Store in an airtight container in the refrigerator up to 5 days.
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