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Cinnamon Roll Snickerdoodle Cheesecake

Cinnamon Roll Snickerdoodle Cheesecake - featured image
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This cozy dessert combines the best of cinnamon rolls, snickerdoodle cookies, and creamy cheesecake in one irresistible treat. It’s easy to make, crowd-pleasing, and perfect for family gatherings or holiday mornings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (or gluten-free blend)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar (optional)
  • 2 packages (16 ounces) cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons finely chopped pecans or walnuts (optional)
  • 1/2 cup powdered sugar (for glaze, optional)
  • 1–2 tablespoons milk (for glaze, optional)
  • 1/4 teaspoon vanilla extract (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon for the crust. In another bowl, whisk melted butter, egg, and vanilla extract. Combine wet and dry ingredients until just mixed. Add brown sugar if desired.
  3. Press dough evenly into the bottom of the pan. Bake for 10 minutes until lightly golden.
  4. In a large bowl, beat cream cheese until smooth. Add sour cream, sugar, eggs, vanilla, cinnamon, and salt. Mix until creamy and lump-free.
  5. Pour cheesecake mixture over the par-baked crust and smooth the top.
  6. For the snickerdoodle topping, mix sugar, cinnamon, flour, and melted butter until crumbly. Fold in nuts if using. Sprinkle evenly over cheesecake layer.
  7. Bake for 45-55 minutes. Edges should be set and center slightly jiggly. Tent with foil if top browns too quickly.
  8. Cool in pan for 1 hour, then run a knife around the edge. Chill in fridge at least 4 hours, preferably overnight.
  9. For the glaze (optional), mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cheesecake.
  10. Release springform pan, slice with a hot, dry knife, and serve chilled or at room temperature.

Notes

Let cream cheese, eggs, and butter come to room temperature for best texture. Don’t overmix the cheesecake batter to avoid cracks. Chill the cheesecake at least 4 hours for clean slices. For gluten-free or dairy-free, use appropriate swaps. The snickerdoodle topping hides imperfections if the cheesecake cracks.

Nutrition

Keywords: cinnamon roll cheesecake, snickerdoodle cheesecake, cozy dessert, easy cheesecake, cinnamon dessert, holiday baking, family gathering, potluck dessert

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