Snickerdoodle Cheesecake is the best of both worlds: a soft cinnamon cookie meets rich, creamy cheesecake—with a stunning cinnamon sugar swirl. This dessert will steal the spotlight at any gathering and melt hearts bite by bite.
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Why You’ll Fall in Love with This Cheesecake
Snickerdoodle Cheesecake isn’t just delicious—it’s a dessert that delivers emotional comfort. Here’s why you’ll adore it:
- Creamy meets crunchy: Silky cheesecake paired with a buttery graham crust.
- Nostalgic flavor: Classic snickerdoodle cinnamon sugar taste in every bite.
- Beautiful swirl effect: Adds visual wow and deeper flavor.
- Freezer-friendly: Great for make-ahead baking.
Let’s dig into what makes this dessert so magical.
Ingredients: What You’ll Need
For the Cinnamon Graham Cracker Crust:
- 1½ cups cinnamon graham cracker crumbs
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1½ teaspoons ground cinnamon
For the Cinnamon Sugar Swirl:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon (double if you want a bolder swirl)
Optional Toppings:
- Whipped cream
- Cinnamon sugar dusting
- Mini snickerdoodle cookies
How to Make Snickerdoodle Cheesecake with a Swirl
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine cinnamon graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from the oven and let cool while you prep the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until silky smooth.
- Add granulated sugar and mix until fully incorporated.
- Beat in the eggs, one at a time.
- Stir in vanilla extract, ground cinnamon, and sour cream. Mix until smooth and creamy.
3. Create the Cinnamon Sugar Swirl
- In a small bowl, combine 2 tablespoons sugar and ½ teaspoon cinnamon.
- Pour half the cheesecake filling into the crust.
- Sprinkle half of the cinnamon sugar over the surface.
- Add the rest of the cheesecake filling.
- Use a butter knife or skewer to swirl the cinnamon sugar through the batter, creating a marbled effect.
4. Bake Your Cheesecake
- Gently tap the pan on the counter to release air bubbles.
- Bake for 1 hour. The center should still have a slight jiggle.
- Turn off the oven and crack the door open slightly. Let the cheesecake rest for 1 hour inside.
5. Cool & Chill
- Remove cheesecake from the oven and let it come to room temperature.
- Chill in the refrigerator for at least 4 hours or overnight.
6. Garnish and Serve
- Before serving, top with whipped cream, a sprinkle of cinnamon sugar, or mini snickerdoodle cookies.
Nutritional Table (Approximate Per Slice)
| Component | Amount |
|---|---|
| Calories | 410 kcal |
| Carbohydrates | 34g |
| Protein | 6g |
| Fat | 28g |
| Saturated Fat | 16g |
| Sugar | 24g |
| Fiber | 1g |
FAQs
What makes a Snickerdoodle Cheesecake different?
What makes it different? Snickerdoodle Cheesecake stands out thanks to its cinnamon-sugar swirl and cookie-like crust. It mimics the flavor of snickerdoodle cookies with a rich, creamy filling.
Can I freeze Snickerdoodle Cheesecake?
Can I store it in the freezer? Yes, you can freeze Snickerdoodle Cheesecake! Wrap it well and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Do I have to use a cinnamon swirl?
Can I skip the swirl? The cinnamon swirl is optional but highly recommended—it adds flavor and a beautiful look. Without it, the cheesecake will still be delicious but a bit plainer.
What if I don’t have cinnamon graham crackers?
Any crust alternatives? You can use regular graham crackers and add 1 tsp of cinnamon to the crust mixture. It delivers a similar Snickerdoodle flavor.
Can I make it without sour cream?
Is sour cream necessary? Sour cream adds a tangy balance and smooth texture. You can sub with full-fat Greek yogurt in a pinch.
How do I know when the cheesecake is done baking?
When is it ready? The edges will be set but the center should jiggle slightly when you gently shake the pan. It will firm up as it chills.
Why is my cheesecake cracking?
Avoiding cracks? Don’t overmix the batter and avoid opening the oven mid-bake. Letting it cool gradually in the oven helps prevent cracks.
How long should Snickerdoodle Cheesecake chill?
Chilling time? Let it chill at least 4 hours, but overnight is best. It sets up beautifully and makes slicing cleaner.
Snickerdoodle Cheesecake
Ingredients
For the Cinnamon Graham Cracker Crust:
- 1½ cups cinnamon graham cracker crumbs
- 5 tbsp unsalted butter melted
For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1½ tsp ground cinnamon
For the Cinnamon Sugar Swirl:
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Optional Toppings:
- Whipped cream
- Cinnamon sugar dusting
- Mini snickerdoodle cookies
Instructions
- Preheat oven to 325°F (163°C). Mix cinnamon graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Beat cream cheese, sugar, eggs, vanilla, cinnamon, and sour cream until smooth.
- Mix 2 tbsp sugar and ½ tsp cinnamon for the swirl. Pour half the cheesecake filling into the crust, sprinkle half of the cinnamon sugar, and swirl with a knife. Add the rest of the filling and swirl again.
- Bake for 1 hour, until the center jiggles slightly. Let cool in the oven for 1 hour with the door slightly open.
- Chill in the refrigerator for at least 4 hours or overnight. Top with whipped cream, cinnamon sugar, or mini cookies before serving.