Love snickerdoodle cookies? This snickerdoodle cheesecake delivers all of the traditional cinnamon-sugar and tang you’re keen on, with a chewy cookie base and a creamy filling layered with much more cinnamon-sugar!
If you happen to’re a fan of traditional snickerdoodle cookies, you’re going to fall head over heels for this cheesecake. It transforms the tangy, cinnamon-sugary taste of the unique cookie right into a decadent, multi-layered dessert. Think about a chewy snickerdoodle cookie base, a wealthy and creamy cheesecake filling swirled with pockets of cinnamon sugar, and a fragile dusting of cinnamon-sugar on prime. Did I point out the fluffy cinnamon whipped cream on prime? L-O-V-E!
Why You’ll Love This Snickerdoodle Cheesecake
- Snickerdoodle taste. This cheesecake encompasses a snickerdoodle crust based mostly on my snickerdoodle cookie bars that’s exploding with that traditional cinnamon-sugar and tang you’d anticipate from the OG cookie. Then, there are the pockets of cinnamon-sugar all through the cheesecake filling. Who might say no?
- Layers of texture. This isn’t simply cheesecake. The mix of chewy cookie, creamy cheesecake and pockets of cinnamon is a feast for the senses.
- Simple to prep forward. Brief on time? Make the cookie base a day or two upfront and retailer it at room temperature. The cheesecake will also be baked the day earlier than and chilled in a single day, making this nice for prepping forward.
Substances and Notes
Right here’s what you’ll must make your new favourite cheesecake (see the recipe beneath for exact measurements):
- Cream of tartar – For that traditional snickerdoodle tang and texture. Don’t go away it out!
- Baking soda – The baking soda works together with the cream of tartar to present the cookie base the proper rise and chewiness.
- Salt – Brings out the flavors already naturally current. With out it, your cookie can be bland.
- Cream cheese – Begin with room-temperature cream cheese. It ought to be full-fat, brick-style cream cheese for the perfect outcomes.
- All-purpose flour – For a gluten free choice within the cheesecake and cinnamon sugar filling, strive cornstarch in half the quantity.
- Bitter cream – You can additionally use heavy cream, you simply may have just a little extra bake time.
- Heavy whipping cream – The heavy cream have to be chilly for the whipped cream. In any other case, it gained’t whip up and maintain quantity correctly.
- Powdered sugar – The powdered sugar contributes sweetness and construction to the whipped cream. It additionally retains the whipped cream from wilting. Other forms of sugar gained’t yield the identical end result.
- Snickerdoodle cookies – For adorning. These are non-obligatory, however I feel they’re enjoyable. Seize some from the shop or make your personal.
The right way to Make Snickerdoodle Cheesecake
Right here’s a fast take a look at the right way to make snickerdoodle cheesecake. Please see the recipe card beneath for extra thorough directions.
Make the cookie backside
Preheat the oven to 350°F, line the underside of a 9-inch springform pan with parchment paper, and grease the perimeters.
Make the cheesecake filling
Scale back the oven to 300°F and canopy the outsides of the pan (the one with the cookie base in it) with aluminum foil in preparation for a water tub.
Beat the cream cheese, sugar, and flour on low pace till clean. Combine within the bitter cream and vanilla, adopted by the eggs, one after the other.
For the cinnamon sugar filling, combine collectively the sugar, cinnamon, flour, and melted butter.
Pour 1/3 of the cheesecake filling over the cookie and sprinkle with 1/2 of the cinnamon sugar filling. Repeat one other layer of cheesecake and cinnamon sugar filling, then end with the ultimate layer of cheesecake filling.
Mix the sugar and cinnamon for the topping, sprinkle it over the cheesecake, and bake in a water tub for 75-80 minutes. Cool steadily*, then chill for 4-5 hours.
* To cool steadily, flip off the oven and go away the door closed for half-hour, then crack the door and go away the cheesecake inside for an additional half-hour. Take away from the oven (and the water tub wrapping) and let cool to room temperature.
End it off
To make the whipped cream, whip the heavy cream, powdered sugar, vanilla, and cinnamon on excessive pace till stiff peaks type.
Pipe the whipped cream across the outer fringe of the cheesecake and enhance with halved snickerdoodles.
Suggestions for Success
To be able to get this cheesecake excellent, you’ll need to pay shut consideration to the next suggestions and methods:
- Don’t over-mix. When making the snickerdoodle cookie dough, don’t over-mix as this will trigger the glutens within the flour to overdevelop, leading to a troublesome cookie base.
- Let it cool. Let the cookie base cool many of the manner earlier than including the cheesecake filling. The cookie will settle a bit because it cools and also you need that to occur earlier than including the cheesecake on prime.
- Low and sluggish. When making the cheesecake batter, combine on low pace and solely till all the things is mixed. Mixing at a better pace (or for too lengthy) introduces extra air into the batter, which might trigger cracks to type within the cheesecake because it bakes.
- Scrape down the perimeters of the bowl. Do that periodically as you make the cheesecake batter (and the cookie dough, for that matter) to make sure all of the substances are included.
- Don’t skip the water tub. The water tub is important for even baking and to assist forestall cracks from forming within the cheesecake. See my publish on The right way to Bake Cheesecake in a Water Bathtub to see the way it’s performed.
- Don’t over-bake. Bake the cheesecake simply till the middle is ready however nonetheless jiggly. See my publish on The right way to Inform When Your Cheesecake Is Executed for extra data.
- Cool steadily. When you flip the oven off, let the cheesecake cool inside for 1 hour (half-hour with the door closed, then half-hour with the door cracked). The cheesecake will end baking throughout this time, and this gradual cooling course of helps forestall cracks.
- Chilly heavy cream. The heavy cream for the whipped cream ought to be very chilly. If it’s too heat, it gained’t whip up and maintain quantity correctly.
Prep Forward
If you happen to’d prefer to prep a few of this cheesecake forward of time, go forward and bake the cookie base a day or two earlier than you want it and retailer it in a big freezer bag at room temperature. Whenever you’re prepared, whip up the cheesecake filling and cinnamon sugar filling and keep it up with the remainder of the recipe.
The right way to Retailer
I’ve received an entire publish on the right way to retailer cheesecake, however right here’s a fast rundown:
- Fridge. Retailer any leftover cheesecake in an hermetic cake provider or wrap it tightly in a double layer of plastic wrap, utilizing toothpicks to prop the plastic away from the whipped cream topping. Alternatively, organize slices in a single layer in an hermetic container. This dessert will keep good within the fridge for as much as 5 days.
- Freezer. Freeze the cheesecake for a couple of hours (till agency) earlier than wrapping it tightly in a double layer of plastic wrap. In any other case, organize slices in a single layer in a freezer-safe, hermetic container. Both manner, it’ll preserve within the freezer for as much as 3 months. Thaw within the fridge earlier than serving.
Watch How To Make It
Extra Cheesecake Recipes to Attempt
Snickerdoodle Cheesecake
Love snickerdoodle cookies? This snickerdoodle cheesecake delivers all of the traditional cinnamon-sugar tang you’re keen on with a chewy cookie base and a creamy filling layered with MORE cinnamon sugar!
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Make the cookie backside
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Preheat oven to 350°F (180°C). Line a 9-inch (23cm) springform pan with parchment paper within the backside and grease the perimeters.
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In a medium-sized bowl, whisk collectively the flour, cream of tartar, baking soda and salt. Put aside.
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In a big mixing bowl, whisk collectively the melted butter and 3/4 cup (155g) sugar. Add the eggs and vanilla extract and whisk collectively till nicely mixed.
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Add the dry substances and blend collectively till simply nicely mixed. I normally begin out with the whisk after which end gently stirring it on the finish with a rubber spatula, however you may additionally use a mixer. Put aside.
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Mix the remaining 2 tablespoons (26g) of sugar and cinnamon for the cinnamon sugar combination, and sprinkle half of it evenly over the underside of the pan.
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Drop bits of the cookie dough evenly over the cinnamon sugar, in order that it covers the underside of the pan fairly nicely. Unfold it into a good layer. This works higher to maintain the cinnamon sugar in place than simply dropping the dough all within the middle of the pan and spreading it.
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Sprinkle the remaining cinnamon sugar combination evenly excessive of the cookie dough.
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Bake for 18-20 minutes, or till the sides are flippantly golden brown and the highest is just a little puffy. Take away from the oven and put aside to chill whilst you make the fillings.
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Cowl the outsides of the pan with aluminum foil in order that water from the water tub can not get in (or see how I put together my pan for a water tub). Set ready pan apart.
Make the cheesecake filling
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Scale back oven temperature to 300°F (148°C).
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To make the cheesecake filling, add the cream cheese, sugar and flour to a big mixing bowl and beat on low pace till fully mixed and clean. Be sure you use low pace to scale back the quantity of air added to the batter, which might trigger cracks. Scrape down the perimeters of the bowl.
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Add the bitter cream and vanilla extract. Beat on low pace till nicely mixed.
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Add the eggs one after the other, mixing slowly to mix after every addition till nicely mixed. Scrape down the perimeters of the bowl as wanted to ensure all the things is nicely mixed. Put aside.
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To make the cinnamon sugar filling, mix the sugar, cinnamon and flour in a medium sized bowl. Stir in melted butter till nicely mixed.
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Pour about 1/3 of the cheesecake filling evenly over the cookie, then sprinkle about 1/2 of the cinnamon sugar filling over the cheesecake filling. Unfold one other 1/3 of the cheesecake filling evenly over the cinnamon sugar filling. I prefer to drizzle it over the cinnamon filling, to maintain all the things in place.
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Repeat one other layer of the cinnamon sugar filling and cheesecake filling, for a complete of two layers of cinnamon sugar filling and three layers of cheesecake filling.
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Mix the sugar and cinnamon for the cinnamon sugar topping in a small bowl. Sprinkle it evenly excessive of cheesecake.
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Place the springform pan inside one other bigger pan. Fill the surface pan with sufficient heat water to go about midway up the perimeters of the springform pan. The water shouldn’t go above the highest fringe of the aluminum foil on the springform pan.
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Bake for 1 hour and 15-20 minutes. The middle ought to be set, however nonetheless jiggly (see the right way to inform in case your cheesecake is completed baking).
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Flip off the oven and go away the door closed for half-hour. The cheesecake will proceed to cook dinner, however slowly start to chill as nicely.
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Crack the door of the oven for half-hour to permit the cheesecake to proceed to chill slowly. This course of helps forestall cracking.
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Take away the cheesecake from the oven and water tub wrapping and set the cheesecake apart to chill to about room temperature, then refrigerate till agency, 4-5 hours or in a single day.
End it off
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Take away the cheesecake from the springform pan and place on a serving dish.
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To make the whipped cream, add all the things to a big mixer bowl and whip on excessive pace till stiff peaks type. Pipe the whipped cream across the outer fringe of the cheesecake. I used Ateco tip 847. If utilizing snickerdoodle cookies, minimize them in half and place one half between every whipped cream swirl.
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Cowl and refrigerate cheesecake till able to serve. Cheesecake is finest if eaten inside 4-5 days. Try my publish on the right way to retailer and freeze cheesecake for extra data.
- Storing leftovers. Retailer any leftover cheesecake in an hermetic cake provider or wrap it tightly in a double layer of plastic wrap, utilizing toothpicks to prop the plastic away from the whipped cream topping. Alternatively, organize slices in a single layer in an hermetic container. This dessert will keep good within the fridge for as much as 5 days.
- Freezing. Freeze the cheesecake for a couple of hours (till agency) earlier than wrapping it tightly in a double layer of plastic wrap. In any other case, organize slices in a single layer in a freezer-safe, hermetic container. Both manner, it’ll preserve within the freezer for as much as 3 months. Thaw within the fridge earlier than serving.
Serving: 1sliceEnergy: 432kcalCarbohydrates: 54gProtein: 11gFats: 20gSaturated Fats: 12gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gTrans Fats: 0.3gLdl cholesterol: 117mgSodium: 433mgPotassium: 224mgFiber: 1gSugar: 49gVitamin A: 721IUVitamin C: 0.3mgCalcium: 224mgIron: 1mg
The vitamin info offered are calculated utilizing a third-party instrument and are estimates solely. Precise dietary content material could differ based mostly on the substances and types you utilize, in addition to portion sizes. For correct outcomes, please seek the advice of a registered dietitian or nutritionist.
