This cheesecake is rich, creamy and perfect for a cheesecake newbie. This particular version starts with a graham cracker crust and is filled with cinnamon and sugar flavored cheese filling, mimicking the beloved snickerdoodle cookie. The end result is a dense and smooth cheesecake. You can leave out the cinnamon sugar topping and use this as a base cheesecake recipe to adorn any which way you like.

Snickerdoodle Cheesecake
By Bree
Makes 8-10 servings


For the crust:

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar

For the filling:

2 (8-ounce) packages cream cheese, room temperature
1 cup sour cream
1 cup sugar
2 tablespoons flour
2 teaspoons vanilla
1/2 teaspoon cinnamon
3 eggs

For the topping:
2 teaspoons cinnamon
1 Tablespoon sugar


Preheat oven to 350°F.

Mix together graham cracker crumbs, butter and sugar in a medium bowl. Press into a 9-inch springform pan. Set aside.

Beat together on medium speed cream cheese, sour cream, sugar, flour, vanilla and cinnamon until smooth. Add eggs. Beat until combined.

Pour into pan. Sprinkle top with cinnamon and sugar. Bake for 40 to 50 minutes or until edges are set. Cool in pan for 15 minutes. Remove cake from pan and let cool to room temperature. Chill for 4 hours or overnight. Slice and serve.

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4 thoughts on “Snickerdoodle Cheesecake

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  1. Flor said:

    Thank you so much, it was super good. My family loved it

  2. Bev said:

    I made this cheesecake yesterday and it is so yummy! think it’s a keeper!

  3. Erma Edwards said:

    I would like to print the receipe, it is easier for me to make!