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Snickerdoodle Cheesecake

Featured in: Sweet Desserts

This rich cheesecake combines cozy snickerdoodle flavors with a smooth creamy filling. A buttery graham crust, cinnamon spice, and cookie whipped cream make every bite satisfying. The whipped cream topping captures the snickerdoodle essence, and the cinnamon-swirled crust adds a perfect touch. It's a must-have for any holiday table!
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punchofyummy
Updated on Mon, 17 Mar 2025 18:04:36 GMT
A creamy cheesecake with a cinnamon graham crust, decorated with whipped cream swirls and a sprinkle of cinnamon. Pin it
A creamy cheesecake with a cinnamon graham crust, decorated with whipped cream swirls and a sprinkle of cinnamon. | pinchofyummy.com

I whipped up this Cinnamon Cookie Cheesecake last holiday season and it's been winning everyone over since then. Think of your cherished snickerdoodle cookie turned into a velvety cheesecake topped with cookie-infused whipped cream. It's truly something special.

Why You'll Fall For This

Each mouthful delivers that warm cinnamon sugar feeling we adore in snickerdoodles but wrapped in a smooth cheesecake. The whipped topping mixed with cookie bits transforms it from tasty to completely memorable.

What You'll Need

  • Graham Crackers: They create that sweet crumbly foundation.
  • Cream Cheese: Go with full fat for the creamiest results.
  • Cinnamon and Sugar: These bring the classic snickerdoodle taste.
  • Eggs: They'll give you that perfect smooth texture.
  • Vanilla: A touch will brighten all flavors.
  • Heavy Cream: This makes your fluffy topping.
  • Cookie Dough: We'll bake and crumble it for the top.

How To Make It

Begin With The Base
Combine graham bits with sugar and butter then push into your pan and cook till lightly browned.
Whip Up The Center
Mix cream cheese with cinnamon and sugar until light then gently add eggs and vanilla.
Bake Time
Add your smooth mixture to the crust and bake until it moves just slightly when touched.
The Finishing Touch
Cook cookie dough loaded with extra cinnamon then break it up into freshly whipped cream.
Almost Done
Cover your cooled cheesecake with the cookie cream mixture and get ready for praise.

Helpful Hints

Always let your cream cheese warm up first. Don't rush mixing in the eggs or you'll get cracks. Letting it sit overnight in the fridge really brings the flavors together.

A stunning cheesecake decorated with cream swirls and dusted with cinnamon, sitting on a wooden serving board. Pin it
A stunning cheesecake decorated with cream swirls and dusted with cinnamon, sitting on a wooden serving board. | pinchofyummy.com

Mix It Up

I like adding caramel on the top sometimes. My sister prefers using chocolate graham crackers for the base. You can try so many different things.

Storage Tips

Stays good in your fridge for about 5 days. Want to prep early? Freeze it without the topping for up to two months. Always serve when it's chilled.

Party Favorite

This dessert combines everything wonderful about festive treats. That familiar cookie spice flavor wrapped in something fancy enough for your best dinnerware.

Avoid These Mistakes

Put parchment in that pan or you'll regret it later. Don't open the oven while it's baking no matter how curious you get. Cool it gradually for the best look.

Time Management

Bake your cheesecake the day before so the flavors can blend nicely. Get your cookie bits ready ahead of time too so assembly goes smoother.

Great Pairings

A slice goes perfectly with hot coffee or spiced apple cider. Feeling festive? Serve it with a glass of eggnog during holiday time.

Fresh Ideas

During Christmas try using ginger cookies in the cream. Add a layer of caramel inside. Scatter some chopped pecans over the top. Make it your own.

Makes Any Day Special

This cheesecake upgrades any get-together instantly. It stands out on your dessert table and brings smiles all around.

Worth Noting

It's definitely rich that's what makes it perfect for special times. Want something lighter? Try using less fatty cream cheese but honestly this one's meant for treating yourself.

Everyone Approves

My taste testers range from fussy kids to dessert-expert relatives. They all love this one. That cookie-filled cream on top wins them over every single time.

Creamy cake topped with cream rosettes and sprinkled with cinnamon, placed on a wooden board. Pin it
Creamy cake topped with cream rosettes and sprinkled with cinnamon, placed on a wooden board. | pinchofyummy.com

Frequently Asked Questions

→ How does a water bath help a cheesecake?
It keeps the oven moist and protects the cheesecake from cracking. It also ensures it bakes evenly and stays creamy.
→ Can I prepare it in advance?
Absolutely! The cheesecake needs at least 4 hours to chill and sets better overnight. Add the whipped cream before serving for freshness.
→ What’s the best cookie for topping?
Snickerdoodles are perfect, whether homemade or store-bought. Sugar cookies with added cinnamon can also work nicely.
→ Why let cheesecake cool down slowly?
Slower cooling avoids cracks on top and keeps the texture smooth. Cooling in the oven helps achieve that.
→ Can this cheesecake be frozen?
Yes, it freezes well for up to 2 months. Just wrap it tightly, thaw in the fridge overnight, and add the whipped cream before eating.

Snickerdoodle Cheesecake

Cinnamon-packed cheesecake with cookie whipped cream on top. Combines creamy cheesecake goodness with cozy snickerdoodle flavors.

Prep Time
30 Minutes
Cook Time
75 Minutes
Total Time
105 Minutes
By: Amelia

Category: Sweet Desserts

Difficulty: Difficult

Cuisine: Dessert

Yield: 12 Servings (12 slices)

Dietary: Vegetarian

Ingredients

01 32 ounces of softened cream cheese.
02 1 and 1/2 cups of white sugar.
03 A tablespoon of ground cinnamon.
04 A tablespoon of vanilla.
05 Three large eggs.
06 One extra egg yolk.
07 A cup of sour cream.
08 Two tablespoons of cornstarch.
09 1/2 cup of heavy cream.
10 18 cinnamon-flavored graham cracker sheets.
11 3 tablespoons of sugar for the crust.
12 1/2 teaspoon of cinnamon for the crust.
13 8 tablespoons of melted salted butter.
14 A pinch of salt.
15 2 cups of heavy cream for the topping.
16 1/2 cup of sugar for the topping.
17 Four to five snickerdoodle cookies.

Instructions

Step 01

Turn the oven to 325°F. Crush the graham crackers into a fine texture. Stir them together with the sugar, cinnamon, and melted butter.

Step 02

Push the crust mixture firmly into a springform pan’s base and along the sides. Bake for 12 minutes, then let it cool completely.

Step 03

Mix the cream cheese and sugar until creamy. Beat in the eggs one at a time. Then combine the cinnamon, sour cream, heavy cream, cornstarch, and vanilla.

Step 04

Boil six cups of water. Put the cheesecake on the middle rack with the water bath underneath.

Step 05

Bake for an hour and 15 minutes. After turning off the heat, crack the door open and cool it for 30 minutes. Bring it to room temperature before chilling for at least 4 hours.

Step 06

Crush the cookies into crumbs. Whip the heavy cream with sugar until peaks are firm. Gently combine with the cookie crumbs.

Step 07

Spread or pipe the whipped cream onto the cooled cheesecake. Sprinkle leftover crumbs on top to finish.

Notes

  1. Cookies can be homemade or store-bought.
  2. Chill overnight for the best texture.
  3. The water bath helps avoid cracks.

Tools You'll Need

  • Springform pan (9-inch).
  • Mixer with stand attachment.
  • Large baking pan (9x13).
  • Food processor.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains eggs.
  • Contains wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~