Snickerdoodle Cheesecake
This Snickerdoodle Cheesecake has a snickerdoodle cookie crust and is generously topped with even more cinnamon and sugar. The vanilla cheesecake base is super smooth and creamy, which pairs perfectly with the cinnamon and sugar kick that you get from the cookie crust and the topping!
Ingredients
For the snickerdoodle cookie crust
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the cheesecake
- 32 ounces cream cheese 4 bricks, softened
- 1 cup granulated sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
For the topping (to coat cookie dough + top cheesecake)
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
To make the snickerdoodle cookie crust
- Preheat the oven to 350 degrees.
- In a small bowl, combine sugar and cinnamon for the topping. Set aside.
- Use a hand mixer or a stand mixer with the paddle attachment to cream the softened butter and sugar. Mix on medium-high speed for 1 minute. Scrape down the bowl once complete.
- Add in room temperature egg and vanilla extract. Beat until well-combined.
- In a separate bowl, whisk together dry ingredients (flour, cream of tartar, cinnamon, salt, baking soda).
- Add the dry ingredients to the wet ingredients in 3-4 portions. Mixing well after each addition.
- Thoroughly grease a 9" spring form pan, grab a handful of cookie dough and toss it in the cinnamon & sugar topping. Press the coated dough into the pan and repeat until all of the dough has been evenly spread throughout the pan.
- Bake the cookie crust for 15 minutes or until the edges just begin to brown.
- Remove the pan from the oven and set aside to cool.
To make the cheesecake
- Lower oven temp to 325 degrees.
- Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
- Add in eggs, one at a time, beating on low after each addition until combined. Do not over beat.
- Pour the filling over the cookie crust. Use a spatula to gently smooth it out. Cover the bottom of the outside of the spring-form pan with aluminum foil in case of leaks.
- Evenly sprinkle the remaining cinnamon & sugar coating over the top of the cheesecake.
- Bake for 60-75 minutes, or until there is a 3-4 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature.
- Remove the cheesecake from the oven and let it cool completely to room temperature (another 1-2 hours), then place it in the refrigerator overnight to set.
- Remove the spring form once the cheesecake has cooled to room temperature or after chilling overnight. Run a butter knife around the edges of the pan to loosen it first.