Go Back
A creamy snickerdoodle cheesecake filling being poured over a buttery snickerdoodle cookie crust in a springform pan.

Snickerdoodle Cheesecake Recipe (The Ultimate Guide)

The ultimate Snickerdoodle Cheesecake Recipe! Learn to make a perfectly creamy, crack-free cheesecake with a buttery snickerdoodle crust and a sweet cinnamon-sugar topping. This detailed guide ensures a flawless, show-stopping dessert every time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Snickerdoodle Crust
  • 2 cups snickerdoodle cookie crumbs about 24 cookies
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
For the Cheesecake Filling
  • 32 ounces full-fat block cream cheese softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup full-fat sour cream room temperature
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons all-purpose flour
For the Cinnamon Sugar Topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer (hand or stand)
  • 1 Large roasting pan

Method
 

Prepare Crust and Pan
  1. Preheat oven to 350°F (175°C). Tightly wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
  2. In a bowl, mix snickerdoodle crumbs, sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the prepared pan.
  3. Bake for 10 minutes. Remove from oven and let cool completely on a wire rack.
Make the Filling
  1. In a large bowl, beat the room temperature cream cheese and sugar with an electric mixer on medium speed until completely smooth.
  2. On low speed, add the eggs one at a time, mixing just until the yellow yolk disappears. Scrape down the bowl as needed.
  3. Gently mix in the sour cream, vanilla extract, and flour until just combined. Do not overmix.
Assemble and Bake
  1. Pour the filling over the cooled crust. In a small bowl, combine the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle evenly over the cheesecake.
  2. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
  3. Bake for 65-75 minutes, until the edges are set but the center has a slight jiggle.
Cool and Chill
  1. Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
  2. Remove from the oven and water bath. Let it cool completely at room temperature.
  3. Cover with plastic wrap and chill in the refrigerator for at least 6 hours or overnight before slicing and serving.

Notes

For the smoothest filling, make sure your cream cheese, eggs, and sour cream are all at room temperature before you begin.
Do not overmix the batter once the eggs are added; this is a common cause of cracks.
The slow cooling process (in the oven and then on the counter) is essential for a crack-free top.