Snickerdoodle Cheesecake

Snickerdoodle cookies are known for their soft texture and strong cinnamon, slightly tangy flavor. Put those qualities in a cream cheese-heavy batter, and you’ll end up with snickerdoodle cheesecake. The idea of combining cream cheese and snickerdoodles isn’t as unusual as it might sound; some people do add cream cheese to the cookie recipe, after all.

The tang in snickerdoodles comes from cream of tartar, a leavening agent that makes the cookies soft and chewy. In snickerdoodle cheesecake, it’s the cream cheese that provides the tang and some of the softness (with the rest of the softness coming from eggs).

If you’re a fan of snickerdoodles but new to baking cheesecake, our cheesecake baking guide has extra tips to help you turn out a perfect cheesecake on your first try.

Snickerdoodle Cheesecake Ingredients

• Graham cracker crumbs: Mixing crumbled graham crackers with melted butter creates the classic homemade graham cracker crust for the bottom of the cheesecake. Use cinnamon-flavored crackers to intensify the snickerdoodle profile.
• Butter: Most graham crackers are made with salt, so you can get away with using unsalted butter here. Other types of butter will work—except light butter, which contains less butterfat than traditional butter.
• Cream cheese: Cream cheese is the heart and soul of our best cheesecake recipes. Bring it to room temperature so it becomes smooth and creamy when beaten.
• Sugar and vanilla: The cream cheese is beaten with sugar to create a fluffy filling, and the vanilla adds a fragrant aroma.
• Cinnamon: This spice is the key ingredient that differentiates snickerdoodles from sugar cookies. Cheesecake is rich enough to stand up to bold types of cinnamon, so try using Vietnamese or Saigon cinnamon.
• Eggs: Eggs add moisture and contribute to the cheesecake’s soft texture.
• Cinnamon baking chips: These specialty baking chips are usually in the same aisle as the chocolate chips at the grocery store. They melt slightly when cooked and dot the cheesecake with pockets of cinnamon-sugar flavor.
• Sour cream: Tangy sour cream makes a tasty topping for this snickerdoodle-inspired cheesecake. Mixing it with sugar shifts its focus from savory to sweet. As a bonus, the sour cream layer hides any cracks on top of the cheesecake.

Directions

Step 1: Prepare the cheesecake base

Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty aluminum foil (about 18 inches square). Wrap the foil securely around the pan.

Mix the cracker crumbs and melted butter. Press them onto the bottom and 1-1/2 inches up the sides of the prepared pan.

Editor’s Tip: The more tightly the cracker crumbs are packed, the less crumbly the baked crust will be. Use your fingertips to press the crumbs up the side of the pan and the flat of your hand to smooth the bottom. Finally, use the bottom of a drinking glass to evenly flatten the base.

Step 2: Beat the cream cheese and sugar

Beat the cream cheese and 3/4 cup of sugar until smooth. Beat in the cinnamon and vanilla.

Editor’s Tip: It takes time to transform cream cheese and sugar into a fluffy filling, so you may want to use a stand or hand mixer to make the job easier. Wait to add the vanilla until you can no longer see sugar granules in the bowl.

Step 3: Add the eggs

Add the eggs and beat on low speed just until blended. Fold in the baking chips.

Editor’s Tip: It might be tempting to throw the cream cheese, sugar and eggs in a bowl and turn on the mixer. However, overbeating the eggs whips air into the batter, making the cheesecake crack. So wait to add the eggs until the other ingredients are mixed.

Step 4: Fill the crust

Pour the filling into the crust. Place the springform pan in a larger baking pan. Add 1 inch of hot water to the larger pan.

Step 5: Bake in a water bath

Bake the cheesecake until the center is just set and the top appears dull, 70 to 80 minutes. Remove the springform pan from the water bath. Cool the cheesecake on a wire rack for 10 minutes.

Step 6: Cool the cheesecake

Loosen the sides of the cheesecake from the pan with a knife and remove the foil. Let the cheesecake cool for one hour longer. Refrigerate it overnight, covering the cake when it has completely cooled.

Step 7: Add the topping

Remove the rim from the pan. Mix the sour cream and the remaining 1/4 cup of sugar. Spread the topping over the cheesecake.

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Snickerdoodle Cheesecake Variations

• Make a snickerdoodle crust: A snickerdoodle cookie crust introduces tangy cream of tartar to this snickerdoodle cheesecake recipe. Instead of graham crackers, use about 16 snickerdoodle cookies. If you’re using soft homemade cookies, you may need less melted butter to hold the crumbs together, so add it a bit at a time. Cookie jar gingersnaps are another delicious option for a cookie crust.
• Use different baking chips: Although it veers off the snickerdoodle path, you can skip the cinnamon baking chips and replace them with other flavored baking chips, from Irish cream to classic semi-sweet chocolate.
• Simplify the topping: If you trust your cake’s surface will come out smooth and golden, sprinkle the cake with cinnamon and sugar before baking instead of using the sour cream topping. If unexpected cracks show, don’t stress it; you can always add more cinnamon and sugar or crumbled snickerdoodles to hide the flaws.

How to Store Snickerdoodle Cheesecake

Unless you’re serving a crowd, you’ll likely want to store some of this cheesecake for later. For short-term storage, set the loose springform ring back around the cooled cheesecake. Keep the ring loose without snapping it tight. Then, cover the pan with aluminum foil and store it in the refrigerator. If you’re storing the cake for more than a day or two, tightly wrap the cheesecake or place it in an airtight container instead.

How long does snickerdoodle cheesecake last?

Snickerdoodle cheesecake can be stored in the refrigerator for up to two days in a covered pan and for up to one week when wrapped or stored in an airtight container. If using wrap, rewrap the cake tightly after carving off a slice.

Can you freeze snickerdoodle cheesecake?

You can freeze cheesecake whole or in slices, but we recommend freezing snickerdoodle cheesecake without the sour cream topping. Let the entire cheesecake cool completely in its springform pan in the refrigerator. Then, freeze it uncovered for about one hour to help it firm up. Once firm, slice the cheesecake into individual slices. Wrap the whole cheesecake or individual slices in storage wrap, then again in foil. Freeze it for up to three months.

Let frozen cheesecake thaw in the refrigerator overnight. Once thawed, add the sour cream topping as directed.

Snickerdoodle Cheesecake Tips

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How do you know when snickerdoodle cheesecake is done?

Snickerdoodle cheesecake is done when the top looks dull and the center is just set. If it seems runny, it needs a little more time in the oven. If it seems firm, put it through the wobble test: a classic cheesecake test that involves tapping the sides of the pan with a wooden spoon. A cheesecake that jiggles slightly when tapped is ready to leave the oven and will continue to firm up as it cools. A cheesecake that ripples when tapped should be baked a little longer.

Do you need to use a water bath for a snickerdoodle cheesecake?

We recommend using a cheesecake water bath to keep the cheesecake moist and prevent the dreaded cracked surface. When water surrounds the springform pan, the egg- and cheese-filled batter cooks more evenly. The water evaporates, increasing the oven’s humidity to ensure a moist, crack-free cake.

To prepare a water bath, use a baking pan that’s large enough to hold your springform pan. Wrap the springform pan in a thick layer of foil to prevent leaks. Then, add about an inch of nearly boiling water to the large pan.

What if my snickerdoodle cheesecake cracks on top?

A cracked cheesecake tastes just as delicious as a smooth-topped one, and this recipe for snickerdoodle cheesecake includes a topping that hides any damage. So, if it cracks, no one will notice. To avoid cracks the next time around, use our top cheesecake tips, which include using a water bath, avoiding overbeating the eggs when making the batter, lowering the oven rack and keeping the oven closed until the timer goes off.