Hello, I’m Sam. Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This cheesecake has become one of my favorite Christmas desserts, familiar cookie warmth blended with the creamy richness of classic cheesecake. It’s the kind of bake that fills the house with cinnamon and feels like a little celebration every time.
A Cozy Holiday Treat
A Snickerdoodle Cheesecake combines everything we love about the season, cinnamon, sugar, and creamy texture. It’s simple enough to make on a quiet afternoon, yet special enough to serve for Christmas dinner. The cookie crust, rich filling, and cinnamon swirl come together easily, and it tastes even better the next day.
If you’ve enjoyed sweet comfort bakes like Banana Chocolate Chip Cookies or the Best Chocolate Chip Cookies in Small Batches, this cheesecake will fit right into your dessert routine.
Ingredients
For the crust:
- 1 ½ cups crushed snickerdoodle cookies (about 12 cookies)
- 4 tablespoons melted butter
- 1 tablespoon sugar
For the filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
For the cinnamon swirl:
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
For topping (optional):
- Whipped cream and a dusting of cinnamon sugar
Instructions
- Prepare the crust.
Preheat your oven to 325°F (163°C). Combine the crushed snickerdoodle cookies, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool. - Make the filling.
In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, eggs, vanilla, and cinnamon. Mix just until combined, overbeating adds air and can cause cracks later. - Create the swirl.
Stir together the brown sugar and cinnamon. Pour half of the cheesecake batter over the crust, sprinkle half of the swirl mixture on top, then add the rest of the batter. Finish with the remaining swirl mixture and gently drag a knife through to create light marbling. - Bake gently.
Place the springform pan inside a larger baking dish and add about an inch of hot water to create a water bath. Bake for 55–65 minutes, until the center is set but still slightly jiggly. - Cool and chill.
Turn off the oven, crack the door, and let the cheesecake rest for one hour. Remove from the water bath and chill for at least 6 hours, or overnight for the smoothest texture. - Serve.
Before serving, top your Snickerdoodle Cheesecake with whipped cream and a sprinkle of cinnamon sugar. For an extra festive touch, crumble one snickerdoodle cookie over each slice.
Why You’ll Love This Recipe
- Easy, homey, and festive. No fancy steps, just simple baking and cozy flavors.
- Make-ahead friendly. The flavor deepens after a night in the fridge.
- Perfect for gatherings. Each slice holds together beautifully, making it ideal for holiday tables or dessert buffets.
If you love easy homemade desserts, try my Halloween Brownies Recipe or this Homemade Sandwich Bread next, they share the same no-stress spirit.
Tips from Sam
- Use room temperature cream cheese. Cold ingredients lead to lumps.
- Don’t rush the chill. Overnight resting gives the cheesecake its smooth texture.
- Freeze-friendly. Wrap individual slices tightly; they’ll keep for up to 2 months.
Nutrition (per slice, 12 servings)
- Calories: 390
- Protein: 7g
- Carbs: 29g
- Fat: 27g
- Sugar: 23g
Snickerdoodle Cheesecake: The Perfect Christmas Dessert
- Total Time: 7 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
A creamy, cinnamon-spiced Snickerdoodle Cheesecake with a buttery cookie crust, perfect for Christmas gatherings.
Ingredients
1 ½ cups crushed snickerdoodle cookies
4 tablespoons melted butter
1 tablespoon sugar
24 oz cream cheese, softened
1 cup sugar
1 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
3 tablespoons brown sugar
1 teaspoon cinnamon for swirl
Whipped cream and cinnamon sugar for topping
Instructions
1. Preheat oven to 325°F (163°C). Combine crushed cookies, melted butter, and sugar for the crust. Press into a 9-inch springform pan and bake 8–10 minutes.
2. Beat cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, and cinnamon; mix until combined.
3. Mix brown sugar and cinnamon for swirl. Layer half the batter, sprinkle half the swirl, add remaining batter and swirl again with a knife.
4. Bake in a water bath for 55–65 minutes until center is set but slightly jiggly.
5. Cool 1 hour with oven door ajar. Chill at least 6 hours or overnight.
6. Top with whipped cream and a dusting of cinnamon sugar before serving.
Notes
For best results, use room-temperature cream cheese.
Let the cheesecake rest overnight for the creamiest texture.
Freeze slices for up to 2 months; thaw in the fridge overnight.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American