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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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