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Snickerdoodle Cheesecake Recipe

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4.4 from 15 reviews

  • Author: Sara
  • Total Time: 8 hours 10 minutes
  • Yield: 14 servings

Description

This Snickerdoodle Cheesecake combines the nostalgic flavors of classic snickerdoodle cookies with a rich, creamy cheesecake. Featuring a cinnamon-sugar cookie crust layered with cinnamon sugar cheesecake filling and topped with cinnamon sugar and homemade whipped cream, this dessert is perfect for festive occasions or any time you crave a comforting sweet treat. A delicate water bath baking technique ensures a smooth, crack-free finish.

Ingredients

Cookie Bottom

  • 1 cup plus 2 tablespoons (146g) all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (112g) unsalted butter, melted
  • ¾ cup, plus 2 tablespoons (181g) sugar (divided)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon

Cheesecake Filling

  • 24 ounces (678g) cream cheese (room temperature)
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 ½ tablespoons vanilla extract
  • 3 large eggs (room temperature)

Cinnamon Sugar Filling

  • ¼ cup (52g) sugar
  • 1 ¼ tablespoons ground cinnamon
  • 3 tablespoons (24g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter, melted

Cinnamon Sugar Topping

  • ½ tablespoon ground cinnamon
  • 2 tablespoons (26g) sugar

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream (cold)
  • ½ cup (58g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Optional Garnish

  • Snickerdoodle cookies (cut in half to place between whipped cream swirls)

Instructions

  1. Prepare the Cookie Bottom: Preheat the oven to 350°F (180°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  2. Mix Cookie Dough: In a large bowl, whisk melted butter with ¾ cup of sugar. Add egg, egg yolk, and vanilla extract; whisk until combined. Gradually add dry ingredients and mix until just combined. Set aside.
  3. Create Cinnamon Sugar Layer: Combine remaining 2 tablespoons of sugar with cinnamon. Sprinkle half evenly over the bottom of the prepared pan.
  4. Layer Cookie Dough Over Cinnamon Sugar: Drop bits of cookie dough evenly over the cinnamon sugar, spreading into an even layer. Sprinkle remaining cinnamon sugar on top of the dough.
  5. Bake Cookie Bottom: Bake 18-20 minutes until edges are lightly golden and top is slightly puffy. Remove and cool.
  6. Prepare Pan for Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water ingress, then set aside.
  7. Make Cheesecake Filling: Lower oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream and vanilla extract; combine. Add eggs one at a time, mixing gently after each addition until incorporated.
  8. Make Cinnamon Sugar Filling: In a medium bowl, mix sugar, cinnamon, and flour. Stir in melted butter until combined.
  9. Assemble Cheesecake Layers: Pour one-third of cheesecake filling over cookie crust. Sprinkle half of cinnamon sugar filling over it. Add another one-third cheesecake filling, then remaining cinnamon sugar filling, and finally last third cheesecake filling, creating alternating layers. Sprinkle the cinnamon sugar topping evenly over the top.
  10. Bake Cheesecake in Water Bath: Place springform pan inside a larger pan. Pour warm water halfway up springform pan sides, avoiding water above foil edge. Bake 1 hour 15-20 minutes until center is set but slightly jiggly.
  11. Cool Slowly: Turn off oven and leave door closed for 30 minutes. Then crack oven door and cool for another 30 minutes. This prevents cracks.
  12. Refrigerate: Remove cheesecake from oven and water bath. Cool to room temperature, then refrigerate for 4-5 hours or overnight until firm.
  13. Make Whipped Cream: Whip heavy cream, powdered sugar, vanilla extract, and cinnamon on high speed until stiff peaks form.
  14. Decorate Cheesecake: Remove cheesecake from pan onto serving plate. Pipe whipped cream around the edge using a piping tip. Optionally, place halved snickerdoodle cookies between whipped cream swirls.
  15. Store: Cover and refrigerate cheesecake until serving. Best eaten within 4-5 days.

Notes

  • Use room temperature ingredients for smoother cheesecake batter and even baking.
  • Wrapping the pan in foil prevents water from seeping into the cheesecake during the water bath.
  • Water bath baking helps prevent cracks and creates a creamy texture.
  • Slow cooling inside the oven helps avoid cheesecake cracks.
  • For best results, chill cheesecake overnight to set completely.
  • Snickerdoodle cookies garnish is optional but adds extra texture and flavor.
  • Allow cheesecake to rest at room temperature for 10-15 minutes before slicing for cleaner cuts.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/snickerdoodle-cheesecake-recipe/