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Creamy Snickerdoodle Cheesecake

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This creamy snickerdoodle cheesecake blends the nostalgic warmth of cinnamon-sugar cookies with the rich, velvety texture of classic cheesecake. It features a buttery graham cracker crust, a cinnamon-swirled filling, and a crackly snickerdoodle topping—perfect for festive gatherings or cozy nights in.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon cream of tartar (optional)
  • 1/4 teaspoon fine sea salt
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)
  • Whipped cream (optional garnish)
  • Extra cinnamon sugar (optional garnish)
  • Cinnamon sticks (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, 1/3 cup sugar, 1/2 cup melted butter, and 1/2 teaspoon cinnamon in a medium bowl.
  3. Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup for an even layer.
  4. Bake crust for 10 minutes until just starting to brown. Let cool.
  5. Reduce oven temperature to 325°F (160°C).
  6. In a large bowl, beat cream cheese until smooth (about 2 minutes on medium speed).
  7. Add 1 cup sugar and beat until combined, scraping down sides as needed.
  8. Mix in sour cream, vanilla extract, 2 teaspoons cinnamon, cream of tartar (if using), and salt. Blend until creamy.
  9. Add eggs one at a time, beating just until incorporated. Do not overmix.
  10. Pour filling over cooled crust. Tap pan gently to release air bubbles.
  11. Mix 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl for topping.
  12. Drizzle 2 tablespoons melted butter over cheesecake surface.
  13. Sprinkle cinnamon sugar mixture evenly over top. Swirl with a toothpick for marbled effect (optional).
  14. Wrap outside of pan with foil to catch leaks.
  15. Bake at 325°F for 55-65 minutes. Edges should be set, center will jiggle slightly.
  16. If top browns too quickly, tent loosely with foil after 40 minutes.
  17. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
  18. Remove from oven, run knife around edge, and cool to room temperature.
  19. Chill in refrigerator at least 4 hours, preferably overnight.
  20. Release cheesecake from pan, transfer to serving plate.
  21. Garnish with whipped cream, extra cinnamon sugar, or cinnamon stick if desired.
  22. Slice with a hot knife for clean edges.

Notes

For gluten-free, use GF graham crackers or almond flour for the crust. Dairy-free options include vegan cream cheese and coconut yogurt. If cracks appear, cover with whipped cream or cinnamon sugar. Chilling overnight yields the best texture. Use room temperature ingredients for a smooth filling. Slice with a hot, dry knife for clean servings.

Nutrition

Keywords: snickerdoodle cheesecake, cinnamon sugar, holiday dessert, creamy cheesecake, easy cheesecake, festive dessert, Christmas cheesecake, potluck dessert

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