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Snickerdoodle Cheesecake

Total Time

Prep: 25 min. Bake: 70 min. + chilling


16 servings

My maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles, simple but yummy cookies that I've always enjoyed. Since cheesecake is my very favorite dessert, I couldn't resist coming up with one that re-creates those flavors. I think of my grandmother each time I make it! Sometimes I'll drizzle the slices with maple syrup. —Lisa Varner, El Paso, Texas
Snickerdoodle Cheesecake Recipe photo by Taste of Home


  • 2 cups cinnamon graham cracker crumbs (about 14 whole crackers)
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1-1/2 cups cinnamon baking chips
  • 2 cups sour cream


  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  2. Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan.
  3. Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake.

Nutrition Facts

1 piece: 513 calories, 35g fat (19g saturated fat), 112mg cholesterol, 343mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 8g protein.

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