Easy Snickerdoodle Cheesecake
Snickerdoodle lovers unite!! This easy snickerdoodle cheesecake is everything you love about a snickerdoodle cookie…and then some! With a snickerdoodle cookie base and topped with even more yummy snickerdoodle cookies, how could you go wrong?! Dusted in cinnamon sugar and dolloped with cinnamon-vanilla icing takes this irresistible cheesecake to a whole new level!
Oh! And did I mention, this is a super EASY cheesecake recipe! This is the first cheesecake I had ever made (the picture at the top was my first ever attempt at this or any cheesecake!) and it came out perfectly! It is a perfect recipe for cheesecake beginners!
Enough chatter (I can’t stand when blogs go on and on about nothing…just give me the recipe already!), let’s get into how to make this delicious, easy snickerdoodle cheesecake!
What you need for this easy snickerdoodle cheesecake:
Shopping List:
- 16.5 oz Roll of Sugar Cookie Dough
- 6 tbsp Cinnamon Sugar
- 24 oz Cream Cheese
- 1/4 c Sour Cream
- 1 c Sugar
- 3 LG Eggs
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- pinch Kosher Salt
- 16 oz Vanilla Icing
Instructions to make this easy snickerdoodle cheesecake:
- Preheat oven to 350F.
- Grease an 8″ springform pan with cooking spray. Set aside.
- Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine sugar cookie dough with 3 tbsp cinnamon sugar.
- Press half the dough evenly onto the bottom of the springform pan.
- Roll remaining dough into tablespoon sized balls. Flatten on baking sheet separated 2″. Bake for 10 minutes or until lightly browned. Cool completely on wire rack. Save in an airtight container until ready to garnish.
- While cookies are baking, in a stand mixer with paddle or whisk attachment, beat cream cheese until smooth.
- Add sour cream and sugar. Beat until light and fluffy.
- Add eggs one at a time. Beat well between each addition.
- Turn the mixer to low to gently stir in vanilla, 1/2 tsp cinnamon and salt.
- Pour mixture over cookie dough in springform pan.
- Bake 1 hour. Cake should be slightly jiggly still.
- Turn off oven and open door slightly. Let cake cool for 1 hour in oven.
- Place in refrigerator for 4-5 hours (or overnight).
- When ready to garnish, mix remaining 1/5 tsp cinnamon into the vanilla icing. Transfer to piping bag.
- Sprinkle the entire top or the cake with remaining 3 tbsp of cinnamon sugar.
- Remove cake from springform pan surround and dollop with icing.
- Cut prepared cookies in half and place between dollops.
Commonly asked questions:
Q. Can I make my own snickerdoodle dough?
A. Of course! I use mine all the time! If you don’t already have a recipe you love, you have to check out my Soft Snickerdoodle recipe! The BEST recipe I have bee able to find to date!
Q. Can I make my own buttercream?
A. Of course! I do it all the time! Store bought is quicker and easier, but nothing beats a homemade buttercream!
Easy Snickerdoodle Cheesecake
Equipment
- 8" Springform Pan
- Stand mixer
- Baking Sheet
- Piping Bag
- Piping Tip
Ingredients
- 16.5 oz Roll of Sugar Cookie Dough
- 6 tbsp Cinnamon Sugar divided in half
- 24 oz Cream Cheese room temperature (softened)
- 1/4 c Sour Cream
- 1 c Sugar
- 3 LG Eggs
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon 1/2 tsp for cake, 1.5 tsp for Icing
- pinch Kosher Salt
- 16 oz Vanilla Icing
Instructions
- Preheat oven to 350F.
- Grease an 8" springform pan with cooking spray. Set aside.
- Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine sugar cookie dough with 3 tbsp cinnamon sugar.
- Press half the dough evenly onto the bottom of the springform pan.
- Roll remaining dough into tablespoon sized balls. Flatten on baking sheet separated 2". Bake for 10 minutes or until lightly browned. Cool completely on wire rack. Save in an airtight container until ready to garnish.
- While cookies are baking, in a stand mixer with paddle or whisk attachment, beat cream cheese until smooth.
- Add sour cream and sugar. Beat until light and fluffy.
- Add eggs one at a time. Beat well between each addition.
- Turn the mixer to low to gently stir in vanilla, 1/2 tsp cinnamon and salt.
- Pour mixture over cookie dough in springform pan.
- Bake 1 hour. Cake should be slightly jiggly still.
- Turn off oven and open door slightly. Let cake cool for 1 hour in oven.
- Place in refrigerator for 4-5 hours (or overnight).
- When ready to garnish, mix remaining 1/5 tsp cinnamon into the vanilla icing. Transfer to piping bag.
- Sprinkle the entire top or the cake with remaining 3 tbsp of cinnamon sugar.
- Remove cake from springform pan surround and dollop with icing.
- Cut prepared cookies in half and place between dollops.
Notes
Commonly asked questions:
Q. Can I make my own snickerdoodle dough? A. Of course! I use mine all the time! If you don’t already have a recipe you love, you have to check out my Soft Snickerdoodle recipe! The BEST recipe I have bee able to find to date! Q. Can I make my own buttercream? A. Of course! I do it all the time! Store bought is quicker and easier, but nothing beats a homemade buttercream!Love this easy snickerdoodle cheesecake recipe?
Check out these other cinnamon flavored favorites from Struggle Shuttle!
Giant, Fluffy Homemade Cinnamon Rolls
Let me know what you think about this recipe in the comments!
2 Comments
Nicholas
Your snickerdoodle cheesecake recipe sounds absolutely delicious! The combination of cinnamon and sugar with the creamy cheesecake filling is mouthwatering. I love that the recipe seems easy to follow, making it perfect for beginner bakers or those short on time.
It would be great if the recipe included some variations or substitutions for ingredients, such as using gluten-free flour or vegan cream cheese alternatives. This would make the recipe more accessible to a wider audience with dietary restrictions.
Vijay
This recipe looks absolutely delicious! I love the idea of combining two classic desserts into one mouthwatering treat. It’s the perfect dessert to whip up for a special occasion or just because. Can’t wait to give it a try!