Description

This Snickerdoodle Cheesecake is the ultimate holiday dessert, combining the cozy warmth of cinnamon-spiced snickerdoodle cookies with a rich, creamy cheesecake filling. Topped with fluffy cookie whipped cream and a sprinkle of cinnamon sugar, it’s the perfect centerpiece for Thanksgiving, Christmas, or any festive celebration. A crowd-pleasing recipe that’s both elegant and comforting!

Ingredients

Scale

For the Crust

1 ½ cups crushed snickerdoodle cookies (or graham crackers mixed with cinnamon)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon nutmeg
Pinch of salt

For the Cookie Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons crushed snickerdoodle cookies or cinnamon sugar (for garnish)

Instructions

Prepare the Crust: Preheat oven to 325°F (165°C). Combine crushed cookies, sugar, and cinnamon. Stir in melted butter and mix until combined. Press into the bottom of a 9-inch springform pan. Bake 8–10 minutes, then cool.
Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, cinnamon, nutmeg, and salt; mix well. Add eggs one at a time, then stir in sour cream, vanilla, and flour until smooth.
Assemble and Bake: Pour batter over crust. Wrap pan with foil and place in a larger dish with 1 inch of hot water. Bake 60–70 minutes, until center is almost set but slightly wobbly.
Cool Gradually: Turn off oven, crack the door, and let rest 1 hour. Transfer to refrigerator and chill at least 4 hours or overnight.
Prepare Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in cookie crumbs or cinnamon sugar.
Decorate and Serve: Top chilled cheesecake with cookie whipped cream and sprinkle with cinnamon sugar or crushed cookies. Slice and enjoy!

Notes

Use room temperature ingredients for a smooth, lump-free batter.
Don’t overmix — mix only until ingredients are combined to prevent cracks.
Bake in a water bath for an even, creamy texture.
Cool gradually and chill overnight for best flavor and texture.
Store leftovers covered in the fridge up to 5 days or freeze slices up to 2 months.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28
Fat: 26
Carbohydrates: 38
Fiber: 0.5
Protein: 7

Keywords: Snickerdoodle Cheesecake, Holiday Cheesecake, Christmas Cheesecake, Cinnamon Cheesecake, Cream Cheese Dessert, Holiday Baking, Winter Dessert, Thanksgiving Cheesecake