Ultimate Snickerdoodle Cheesecake Recipe

Introduction

Ever imagined combining a cinnamon-sugar cookie with creamy cheesecake? Our Snickerdoodle Cheesecake recipe does exactly that, creating a delightful three-layer dessert with a crunchy crust, smooth filling, and a sweet spiced topping. It’s perfect for special occasions or everyday indulgence.

Ingredients

• Cream Cheese Layer:
• 24 ounces cream cheese, room temperature
• 3/4 cup light brown sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract
• 3 large eggs
• Snickerdoodle Cookie Crust:
• 30 gingersnap cookies
• 1/4 cup granulated sugar
• 3 tablespoons unsalted butter, melted
• Cinnamon Sugar Topping:
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Crush the gingersnap cookies into fine crumbs and mix them with granulated sugar and melted butter. Press this mixture firmly into the bottom of a 9×13 inch baking pan to form the crust.
2. Step 2: In a large bowl, beat the cream cheese until smooth. Add light brown sugar, heavy cream, flour, ground cinnamon, vanilla extract, and eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and creamy.
3. Step 3: Pour the cheesecake filling evenly over the prepared crust. In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the cheesecake layer.
4. Step 4: Bake the cheesecake for 40–50 minutes, until the top is dull and the center slightly jiggles when gently shaken. Let it cool for one hour at room temperature, then refrigerate overnight.
5. Step 5: Before serving, let the cheesecake sit at room temperature for 15–20 minutes for optimal flavor and texture. Cut into 24 bars using a sharp, warm knife for clean slices.

Tips & Variations

• Always use room temperature cream cheese, eggs, and butter for a smooth, creamy filling.
• For added crunch, mix chopped pecans into the crust.
• Try drizzling warmed cookie butter over the top for an extra flavor boost.
• Use full-fat cream cheese to achieve the best texture.
• If you don’t have gingersnap cookies, substitute with cinnamon graham crackers for the crust.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 7 days. They can also be frozen individually, wrapped in plastic and foil, for up to 2 months. When ready to eat, thaw frozen bars overnight in the fridge and bring to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long should I let the Snickerdoodle Cheesecake cool before serving?

Let it cool at room temperature for about an hour after baking, then refrigerate for at least 2 hours. This helps the cheesecake set and makes it easier to cut clean bars.

Can I make this recipe ahead of time?

Yes! You can prepare the cheesecake bars the night before. Keep them in an airtight container in the fridge for up to 4 days, making it convenient for planning ahead.

Ultimate Snickerdoodle Cheesecake Recipe

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★★★★★

4.6 from 139 reviews

• Author: anna
• Total Time: 5 hours 40 minutes (includes cooling and refrigeration time)
• Yield: 24 bars 1x

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Description

This Snickerdoodle Cheesecake recipe is a delightful fusion of classic cinnamon-sugar snickerdoodle cookies and creamy, rich cheesecake. Featuring a crunchy cinnamon graham cracker crust, a smooth cream cheese filling, and a sweet cinnamon sugar snickerdoodle cookie topping, this three-layer dessert offers a perfect balance of textures and flavors. Ideal for special occasions or everyday indulgence, this easy-to-follow recipe promises a delicious treat that is both traditional and gourmet.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

• 24 ounces cream cheese, room temperature
• 3/4 cup light brown sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature

Snickerdoodle Cookie Crust

• 30 gingersnap cookies (about 10 ounces), crushed into fine crumbs
• 1/4 cup granulated sugar
• 3 tablespoons unsalted butter, melted

Cinnamon Sugar Topping

• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

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Instructions

1. Prepare the Crust: Crush 30 gingersnap cookies into fine crumbs using a food processor or by hand. Mix the crumbs with 1/4 cup granulated sugar and 3 tablespoons melted unsalted butter until well combined. Press the mixture firmly into the bottom of a 9×13 inch baking pan to create an even crust layer.
2. Create the Cheesecake Filling: In a large mixing bowl, beat 24 ounces room temperature cream cheese until smooth and creamy. Add 3/4 cup light brown sugar and continue beating until fully incorporated. Mix in 1/3 cup heavy whipping cream, 2 tablespoons all-purpose flour, 1 tablespoon ground cinnamon, and 2 teaspoons vanilla extract. Add 3 large eggs one at a time, beating gently after each addition to ensure a smooth and lump-free mixture. Avoid overmixing to keep the filling light.
3. Assemble the Layers: Pour half of the cheesecake filling evenly over the prepared snickerdoodle cookie crust. Gently layer the snickerdoodle cookie topping by combining 2 tablespoons granulated sugar with 2 teaspoons ground cinnamon, then sprinkle evenly over the cheesecake layer. Pour the remaining cheesecake filling on top, smoothing the surface carefully.
4. Bake the Cheesecake: Preheat the oven to 325°F. Place the baking pan in a water bath by setting it inside a larger pan filled with hot water to mid-level of the cheesecake pan. Bake for about 1 hour and 15 minutes until the top is golden brown and the center is slightly jiggly but set. Avoid opening the oven door frequently to maintain temperature stability.
5. Cool and Refrigerate: Once baked, turn off the oven and crack the oven door open to let the cheesecake cool slowly for about 1 hour. After cooling, cover the cheesecake and refrigerate it for at least 4 hours, preferably overnight, to set completely and develop flavors.
6. Serve and Store: Before serving, let the cheesecake bars sit at room temperature for 15-20 minutes to soften slightly for the best texture and flavor. Cut into 24 bars using a sharp, warm knife for clean slices. Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze individual bars wrapped tightly for up to 2 months.

Notes

• Always use room temperature ingredients for a smooth and creamy cheesecake filling.
• Use full-fat cream cheese for the best texture and taste.
• Do not overmix the batter to prevent incorporating too much air, which can cause cracking.
• Baking in a water bath prevents cracks and ensures even baking.
• Allow the cheesecake to cool gradually to avoid cracks.
• Use a sharp, warm knife for cutting to create clean slices.
• Let cheesecake bars rest at room temperature before serving to enhance flavor and texture.
• To customize, add chopped pecans to the crust or increase cinnamon to taste.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Snickerdoodle Cheesecake, Cinnamon Sugar Dessert, Cheesecake Bars, Three Layer Cheesecake, Gingersnap Crust, Cream Cheese Dessert, Homemade Cheesecake, Fall Dessert, Cinnamon Dessert