Imagine a cinnamon-sugar cookie transformed into a silky, bakery-style cheesecake. This Snickerdoodle Cheesecake brings cozy aromas to your kitchen and slices clean for any celebration. Simple to prep, impressive to serve, and always a crowd-pleaser.
Snickerdoodle Cheesecake
Equipment
- 1 9-inch springform pan
- 1 Parchment Paper
- 1 Heavy-duty aluminum foil
- 1 Large roasting pan
- 1 Kettle or pot (for hot water)
- 1 Stand mixer or hand mixer
- 1 Mixing Bowls
- 1 Thin knife
- 1 Instant-read thermometer (optional)
Ingredients
Cinnamon-Graham Crust
- 1.5 cup graham cracker crumbs or digestive biscuits; use gluten-free if needed
- 3 tbsp granulated sugar light brown sugar works in the crust
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, full-fat blocks room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract (alcohol-free)
- 1.5 tsp ground cinnamon
- 0.5 tsp cream of tartar for classic snickerdoodle tang; 1 tsp lemon juice can substitute
- 2 tbsp cornstarch or all-purpose flour
- 4 large eggs room temperature
Cinnamon-Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Make the Cheesecake
- Heat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment, then lock the ring. Wrap the outside of the pan in two layers of heavy-duty foil to protect it from water. Set a kettle of water to boil for the water bath.
- Stir graham crumbs, sugar, and cinnamon. Add melted butter and mix until the texture feels like damp sand. Press firmly into the pan bottom and slightly up the sides. Bake 8 minutes, then cool while you prepare the filling.
- Beat room-temperature cream cheese and sugar on medium-low until smooth and fluffy, scraping the bowl. Add sour cream, alcohol-free vanilla, cinnamon, cream of tartar, and cornstarch. Mix just until combined. Add eggs one at a time on low speed until incorporated. Do not overmix.
- Pour the filling over the crust and smooth the top. Sprinkle an even layer of cinnamon-sugar over the surface. For a subtle marbled look, lightly swirl the top with a butter knife.
- Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan, reaching halfway up the sides of the springform. Bake 55 to 70 minutes, until the edges are set and the center wobbles like gentle jelly.
- Turn off the oven, crack the door, and let the cheesecake rest inside 45 minutes. Remove from the water bath, unwrap the foil, and run a thin knife around the edge. Cool to room temperature, then cover and chill at least 6 hours or overnight.
- Release the springform ring. Warm a knife under hot water, wipe dry, and cut clean slices. Garnish with cinnamon whipped cream if you like.
Notes
Why You’ll Love This Snickerdoodle Cheesecake
- Classic cookie flavor meets creamy cheesecake for the best of both worlds.
- Stable, smooth bake with a gentle water bath and slow cool for fewer cracks.
- Balanced sweetness with warm cinnamon throughout and a cinnamon-sugar crust.
- Easy to make ahead, freeze, and slice when you need a special dessert.
Snickerdoodle Cheesecake Ingredients & Substitutions
- Graham cracker crumbs: Use classic honey grahams or digestive biscuits. For gluten-free, choose a certified GF cookie crumb.
- Granulated sugar: Sweetens both crust and filling. Light brown sugar works in the crust for deeper flavor.
- Ground cinnamon: The star spice. Freshly opened cinnamon gives the best aroma.
- Unsalted butter: Binds the crust. Melted coconut oil also works.
- Cream cheese: Full-fat blocks at room temperature for the creamiest texture.
- Sour cream: Adds tang and silkiness. Plain Greek yogurt is a great swap.
- Eggs: Room temperature for smooth mixing. Add one at a time to avoid overmixing.
- Alcohol-free vanilla: Essential warmth without any harsh notes.
- Cream of tartar: Signature snickerdoodle tang. Substitute with 1 teaspoon lemon juice if needed.
- Cornstarch or all-purpose flour: A touch helps set a velvety slice. Use cornstarch for a gluten-free option.
- Cinnamon-sugar topping: A quick mix of sugar and cinnamon for that classic crackly finish.
Step-by-Step Instructions to Make Snickerdoodle Cheesecake
Step 1: Prep the pan and oven
Heat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment, then lock the ring. Wrap the outside of the pan in two layers of heavy-duty foil to protect it from water. Set a kettle of water to boil for the water bath.
Step 2: Make the cinnamon crust
Stir graham crumbs, sugar, and cinnamon. Add melted butter and mix until the texture feels like damp sand. Press firmly into the pan bottom and slightly up the sides. Bake 8 minutes, then cool while you prepare the filling.
Step 3: Blend the creamy filling
Beat room-temperature cream cheese and sugar on medium-low until smooth and fluffy, scraping the bowl. Add sour cream, alcohol-free vanilla, cinnamon, cream of tartar, and cornstarch. Mix just until combined. Add eggs one at a time on low speed until incorporated. Do not overmix.
Step 4: Assemble and add cinnamon-sugar
Pour the filling over the crust and smooth the top. Sprinkle an even layer of cinnamon-sugar over the surface. For a subtle marbled look, lightly swirl the top with a butter knife.
Step 5: Bake in a water bath
Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan, reaching halfway up the sides of the springform. Bake 55 to 70 minutes, until the edges are set and the center wobbles like gentle jelly.
Step 6: Cool slowly and chill
Turn off the oven, crack the door, and let the cheesecake rest inside 45 minutes. Remove from the water bath, unwrap the foil, and run a thin knife around the edge. Cool to room temperature, then cover and chill at least 6 hours or overnight.
Step 7: Slice and serve
Release the springform ring. Warm a knife under hot water, wipe dry, and cut clean slices. Garnish with cinnamon whipped cream if you like.
Tips for Success
- Use room-temperature dairy to prevent lumps and reduce mixing time.
- Mix on low speed, especially after adding eggs, to avoid excess air and cracks.
- Do not overbake. The center should still have a soft wobble.
- No roasting pan available: set a pan of hot water on a lower oven rack to add moisture.
- Thermometer cue: the center should register about 150°F when done.
- Chill fully. The texture sets and flavors bloom after a long, cold rest.
Variations of Snickerdoodle Cheesecake
- Brown sugar crust: Swap half the granulated sugar in the crust for light brown sugar.
- Apple swirl: Fold in a few spoonfuls of quick sautéed cinnamon apples before baking.
- Mini cheesecakes: Bake in lined muffin tins for 18 to 22 minutes, then chill.
- Cookie crust twist: Use cinnamon cookies or speculoos for extra spice.
- Caramel finish: Drizzle with warm caramel scented with alcohol-free vanilla.
Serving Suggestions: What to Pair with Snickerdoodle Cheesecake
- Hot coffee or cold brew with a cinnamon stick on the side.
- Spiced tea or chai for an extra cozy sip.
- Warm sautéed apples or pears for a fruity topping.
- Cinnamon whipped cream: lightly sweetened cream plus a pinch of cinnamon and alcohol-free vanilla.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 5 days. For the cleanest cuts, slice while very cold.
- Freeze: Freeze whole or in slices, well wrapped, up to 2 months. Thaw overnight in the fridge.
- To serve: Cheesecake is best chilled. For softer texture, rest slices 15 minutes at room temperature before serving.
Memories Made Around the Table
I still remember the first time I served this at a fall get-together. The cinnamon scent drifted through the house, and every plate came back with only crumbs. It is the kind of dessert that turns simple moments into sweet memories.
FAQs
Do I need cream of tartar?
It adds that classic snickerdoodle tang and helps balance sweetness. If you do not have it, 1 teaspoon lemon juice is a solid stand-in.
Can I skip the water bath?
Yes, but expect more cracks. To help, place a pan of hot water on a lower rack, avoid overbaking, and cool slowly.
How do I prevent cracks?
Use room-temperature ingredients, mix on low, bake until just set, and let it cool gradually in the oven before chilling.
Can I make it ahead?
Absolutely. Bake the day before and chill overnight. The flavor and texture improve with time.
What size pan works best?
A 9-inch springform is ideal. For 10-inch, reduce bake time slightly. For mini cheesecakes, bake 18 to 22 minutes.
Final Thoughts
Snickerdoodle Cheesecake brings comfort and celebration to the same fork. With a buttery cinnamon crust, creamy center, and a sparkling cinnamon-sugar top, it is a dessert you will make again and again.