This snickerdoodle cheesecake is a rich and creamy dessert that combines the classic tangy smoothness of cheesecake with the warm cinnamon-sugar flavor I love from snickerdoodle cookies. I enjoy how the cinnamon graham cracker crust adds a cozy spice that makes this cheesecake feel comforting and indulgent at the same time.
Why You’ll Love This Recipe
I love this recipe because it blends two favorite desserts into one show-stopping treat. The cheesecake is smooth and dense without being heavy, and the cinnamon flavor runs through every layer. I also like that it’s perfect for holidays, gatherings, or anytime I want a dessert that feels special but familiar.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
1 1/2 cups cinnamon graham cracker crumbs
5 tbsp unsalted butter, melted
For the cheesecake filling
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 tbsp all-purpose flour
For the cinnamon sugar topping
1/4 cup granulated sugar
1 tbsp ground cinnamon
Directions
I start by preheating the oven to 325°F (165°C). I mix the cinnamon graham cracker crumbs with the melted butter until evenly combined, then press the mixture firmly into the bottom of a springform pan. I bake the crust for about 10 minutes and let it cool slightly.
In a large bowl, I beat the cream cheese until smooth and creamy. I add the sugar and mix until fully incorporated. I then add the eggs one at a time, mixing gently after each addition. I fold in the sour cream, vanilla extract, cinnamon, nutmeg, and flour until the batter is smooth.
I pour the cheesecake filling over the cooled crust and smooth the top. In a small bowl, I mix the cinnamon and sugar for the topping and sprinkle it evenly over the batter.
I bake the cheesecake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle. I turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. After that, I refrigerate it for at least 4 hours, preferably overnight, before slicing.
Servings And Timing
I usually get about 10 to 12 slices from this cheesecake.
Preparation time is around 20 minutes.
Baking time takes about 55 minutes.
Cooling and chilling time takes at least 5 hours.
Variations
I sometimes add a swirl of cinnamon sugar into the batter for a marbled look. When I want extra texture, I mix crushed snickerdoodle cookies into the crust. For a richer flavor, I occasionally drizzle caramel sauce over the top before serving.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 5 days. When I want to keep it longer, I freeze individual slices wrapped tightly for up to 2 months. I thaw frozen slices overnight in the fridge. I don’t usually reheat cheesecake, but I let it sit at room temperature for about 15 minutes before serving.
FAQs
Can I Make This Cheesecake Ahead Of Time?
I often make it a day in advance because the flavor improves after chilling overnight.
How Do I Know When The Cheesecake Is Done?
I look for set edges and a slightly jiggly center. It will firm up as it cools.
Can I Use A Different Crust?
I sometimes use a vanilla wafer or plain graham cracker crust if I don’t have cinnamon graham crackers.
Why Did My Cheesecake Crack?
Cracks usually happen when it’s overbaked or cools too quickly. I always let it cool gradually in the oven.
Can I Use Low-Fat Cream Cheese?
I prefer full-fat cream cheese because it gives the creamiest texture, but low-fat will still work with a slightly lighter result.
Conclusion
This snickerdoodle cheesecake is one of my favorite desserts when I want something cozy, creamy, and full of cinnamon flavor. I love how it brings together the comfort of snickerdoodle cookies with the elegance of a classic cheesecake, making it perfect for both casual and special occasions.
Snickerdoodle cheesecake combines the creamy richness of classic cheesecake with the warm, comforting cinnamon-sugar flavor of snickerdoodle cookies. It features a cinnamon graham cracker crust, a silky filling, and a sweet cinnamon sugar topping.
Ingredients
For the crust:
1 1/2 cups cinnamon graham cracker crumbs
5 tbsp unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 tbsp all-purpose flour
For the cinnamon sugar topping:
1/4 cup granulated sugar
1 tbsp ground cinnamon
Instructions
Preheat the oven to 325°F (165°C). Grease a springform pan.
Mix cinnamon graham cracker crumbs and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool slightly.
Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, mixing gently.
Fold in sour cream, vanilla, cinnamon, nutmeg, and flour until the batter is smooth.
Pour the filling over the crust and smooth the top.
Mix 1/4 cup sugar with 1 tbsp cinnamon and sprinkle evenly over the batter.
Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Notes
Add a cinnamon sugar swirl into the batter for a marbled effect.
Mix crushed snickerdoodle cookies into the crust for extra flavor.
Drizzle caramel sauce over the top for a richer finish.
