Calling all Snickerdoodle and cheesecake lovers! The BEST Snickerdoodle Cheesecake recipe is here, the search is over! Chewy Snickerdoodle base, creamy cheesecake filling and a beautiful cinnamon sugar crust to crown it off. Heavenly!
How this Snickerdoodle Cheesecake came to be
If you have ever met my daughter, you will know of her ongoing love affair with snickerdoodle cookies. And if you know me, you’ll know of mine with cheesecake (and chocolate too, of course, but that’s another story). So, to keep us both happy, I had to put them together, naturally. Et voila! My snickerdoodle cheesecake was born!
Now my go to cheesecake recipes tend to be of the no-bake variety, like the Nutella Cheesecake I shared with you all a few weeks ago. I have made baked cheesecakes in the past, but have not always managed to avoid the dreaded cracks during the baking process. It didn’t affect the results though, so don’t let it put you off: baked cheesecakes are wonderfully rich and creamy, and totally worth the effort!
The beauty about my snickerdoodle cheesecake, despite it being baked, is this: because the top of it is covered in cookie dough and cinnamon sugar, no cracks will appear and ruin the look of the cheesecake GUARANTEED! Win-win all round, I say!
Snickerdoodle Cheesecake obsession
Unlike most cheesecakes, this has a cookie dough base, not a biscuit base. This makes it chewy like cookies and soft like a New York cheesecake base, rather than the crumbly one you get from crushed biscuits. Both bases are fab, but I like to change it up!
To be honest, this cheesecake is almost like a baked cookie cheesecake sandwich. A soft chewy cookie dough base and a wonderful creamy melt-in-your-mouth cheesecake filling. All topped with chunks of chewy snickerdoodle cookie dough and a generous crispy topping of cinnamon sugar. I mean, if this snickerdoodle cheesecake doesn’t sound delightfully heavenly, I don’t know what does!
Thanks for joining me again today friends. Hope you enjoy this cheesecake as much as my family have!
Happy baking!
Recommended equipment and ingredients I used *
| Round cake tin | Mixing bowl |
| Hand mixer | Spatula |
The Best Snickerdoodle Cheesecake
12
servings20
minutes40
minutes391
kcal1
hourFor snickerdoodle fans everywhere, with love 💕
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Ingredients
- For the cookie base & topping
125 ml (½ cup) oil (I used vegetable oil)
1 large egg, at room temperature
1 tsp vanilla extract
175 g (¾ cup + 1 tbsp) sugar (see note below)
225 g (1 cups + ¼ cup + 2 tbsp) plain (all-purpose) flour
0.5 tsp bicarbonate of soda (baking soda)
0.5 tsp salt
1 tsp (be generous!) cinnamon
- For the cinnamon sugar
3 tbsp sugar
1 tsp cinnamon
- For the cheesecake filling
450 g (1 cups + ¾ cup + 3 tbsp) cream cheese
1 tsp 1 tsp vanilla extract
1 lge egg, at room temperature
80 g (¼ cup + 2 tbsp) sugar
1 tsp (be generous!) cinnamon
Directions
- Preheat your oven to 170C/325F. Line the base of an 8″ round tin and put strips of paper coming up the side to make it easier to lift out when done. Or use a loose bottomed pan, if you have one.
- In a small bowl, mix your sugar and cinnamon to make the cinnamon sugar. Set aside.
- Place the oil, egg, vanilla and sugar together in a large bowl and beat together until combined. Into the same bowl, sift together the flour, bicarb, salt and cinnamon, then fold together into your cookie dough. Using half the dough, press it into the bottom of your prepared tin into a flat even layer. Sprinkle with a thin layer of cinnamon sugar to cover the cookie base.
- In a fresh large bowl, put in your cream cheese, sugar and cinnamon. Mix to combine, then add vanilla and egg and mix thoroughly to combine. Pour over your cookie base and spread out evenly, flattening as you go.
- Using the remaining cookie dough, break off small chunks, flatten between your fingers and then gently push it into the surface of your cheesecake, covering most of the surface of the filling. Sprinkle another generous layer of your cinnamon sugar over the top, and it is oven ready!
- Bake your cheesecake for 35-45 minutes until the top is crisp and browned, the edges are firm and the middle has a slight wobble to it. Remove from the oven, cool in your tin for 10 minutes or so, then remove from your tin and cool completely on a rack. Once cool, place the cheesecake in your fridge to chill for a few hours or overnight before serving.
Recipe Video
Notes
- To line the base of your pan, cut two long strips of greaseproof paper, and place across the bottom and up the sides of your pan (it will form a cross on the bottom of your pan), then top this cross with a disc to cover the base of your pan. The strips will stand up taller than your cheesecake, which means you can easily use these to help you pull your cheesecake out of the tin once it has been baked and set.
- I use granulated sugar throughout this recipe. I like the additional crunch I get from the larger granules of sugar, so this has been my preference. You can use caster sugar if you wish, but not any other types of sugar.
- I put my cheesecake tin on a baking sheet before putting in my oven. I find this is an easier way to hold/handle the cake tin when putting into and removing from the oven, and also helps me not wobble too much when the more fluid cheesecake mixture is in the tin ready for the oven.
