This post may contain affiliate links. Please see our disclosure policy.
Snickerdoodle Cheesecake with Cookie Whipped Cream is your new favorite holiday dessert! It’s warm and full of cinnamon & cookies! Beyond yum!
If you love this cheesecake, you have to try this Chocolate Chip Cheesecake and Apple Pie Stuffed Cheesecake too!
Snickerdoodle Cheesecake with Cookie Whipped Cream is your new favorite holiday recipe. In fact, it’s the recipe you didn’t know that you needed! I’m here to tell you that this recipe will be sure to be a HUGE hit at all of your holiday dinners. It’s a favorite amongst my family so I know that yours will enjoy it as well.
For starters, this cheesecake is SO good. It’s full of warm cinnamon, decadent cream cheese, and a yummy graham cracker crust. The filling is dense and creamy. The crust is buttery and sweet. And with the cookie whipped cream on top? Ugh. It truly seals the deal.
Make my snickerdoodle cookie bars next!
Are you ready for holiday season? I feel like this year’s holiday season is well upon us. I am amazed at how quickly time has passed this year, but somehow it’s been the longest year ever. Don’t get me wrong, I’m SUPER excited for the holidays, just in awe as to where the time has gone! In the spirit of gearing up for holiday season, I made this cheesecake. I tested this recipe and perfected it after a few attempts. Let’s be clear, it’s critical that holiday dinner is IMPECCABLE. It has to be perfect. There is no wiggle room for anything to go wrong. At least in my family. lol What are some of your favorite holiday foods and traditions?
Snickerdoodle Cheesecake with Cookie Whipped Cream
So, this cheesecake recipe has a few steps but it’s not difficult to make at all! Of note, you will need a 9-inch springform pan. No special ingredients, everything in this recipe is pretty easy to find at the grocery store. I will also note, for the cookie whipped cream, I simply used Pillsbury cookie dough, added some cinnamon to it and baked it. I then blended the cookies in a food processor and added them cookie crumbs to the whipped cream. It’s pretty simple! Quite a few steps, but so worth it!
If you make this recipe, please be sure to comment below! Also, tag me on instagram and Facebook!
Snickerdoodle Cheesecake with Cookie Whipped Cream
Equipment
- 9×13 Pan
- Piping Bag (optional)
Ingredients
Cheesecake Filling
- 32 oz Cream Cheese, (room temperature)
- 1 1/2 cup Sugar
- 1 tbsp Cinnamon
- 1 tbsp Vanilla Extract
- 3 large Eggs
- 1 Egg Yolk
- 1 cup Sour Cream
- 2 tbsp Cornstarch
- 1/2 cup Heavy Cream
Graham Cracker Crust
- 18 sheets Cinnamon Graham Crackers
- 3 tbsp Sugar
- 1/2 tsp Cinnamon
- 8 tbsp Salted Butter, (melted)
- Pinch of salt
Cookie Whipped Cream
- 2 cups Heavy Whipping Cream
- 1/2 cup Sugar
- Any Snickerdoodle Cookies (I used Pillsbury sugar cookie dough and added 1 tbsp cinnamon)
Instructions
- Preheat the oven to 325 degrees F.
- Make the crust. Put the graham crackers in a food processor and blend until uniform. Add sugar, cinnamon, and butter, and mix until all ingredients are combined. The mixture should be somewhat of a sticky texture.
- Add crust into the 9-inch springform pan. Press the mixture against the bottom and sides of the springform pan. Bake in the oven for 12 minutes. Set aside.
- Add the cream cheese and sugar into the kitchenaid mixer or large mixing bowl and mix on low. Slowly add eggs and egg yolk, one by one, and continue to add cinnamon, sour cream, heavy cream, cornstarch, and vanilla extract. Scrape down the sides of the bowl and continue to mix until combined and smooth, about 1-2 minutes.
- Boil 6 cups of water for the water bath.
- Pour the cheesecake filling into the crust in the springform pan. Fill a 9×13 pan with the boiling water. Add cheesecake to the middle rack of the oven so that the cake doesn't burn against the top of the oven, then place the boiling water on the bottom rack.
- Bake for an 1 hour and 15 minutes. Turn off the oven and crack the oven door and allow the cheesecake to cool in the oven for 30 minutes. Remove and allow it to cool in the pan until it's room temperature. Set in the refrigerator for 4 hours, optimally overnight.
- For the whipped cream, Put the pre-made sugar cookie mix into a bowl and mixed in 1 tbsp cinnamon. Bake per the package's instructions. (if using already made cookies, skip this step).
- Blend 4-5 cookies in a food processor until smooth.
- Add heavy whipping cream into a kitchenaid mixer and whip on medium speed. Slowly add sugar as cream begins to thicken. Beat until stiff peaks form and then stop. Fold in cookie crumbs. Add to a piping bag and pipe onto cheesecake. Or Slather on with a knife! Sprinkle any leftover cookie crumbs on top.
- Eat up!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there! Just getting ready to make this and can’t wait. I don’t get my graham crackers in sheets where I live and I’m wondering how many cups of Graham cracker crumbs
for this recipe. Thanks!
Hi! I would say about 2 cups of graham cracker crumbs!
Thank you! It turned out amazing. Cheesecake and snickerdoodles are my husband’s two favorite treats. This was a huge hit.
My family loved this cheesecake, if anybody loves snickerdoodle like me, this cheesecake is the one. Especially around Thanksgiving. The cinnamon and the cookie whip cream makes this cheesecake outstanding.
I made this for Christmas and it was a HUGE hit. THANK YOU
I want to attempt to make two at once, would that mess with the cooking time or should I just stick to doing one at a time?
Hi Caitlin! I have no tested this recipe with two in the oven at the same time, however, you can do this. You’ll want to rotate the pans about 180 degrees halfway through cooking to ensure that they cook evenly. As for cooking time, I would let them cook for the 1 hour and 15 minutes. Lightly shake the pan and if either appear undercooked, let them cook for an additional 5-10 minutes, until the edges are set and the center is slightly jiggly, like jello. I hope that this helps!
I wasn’t following what needs to be done with the boiling water. I have seen recipes that use a water bath and the water goes in a pan and the cheesecake pan goes in the pan with the water but you indicate to put the pan of water in the oven but on the rack below the cheesecake. I just wanted to confirm what is correct and that we don’t put the cheesecake pan in the pan with the water. Looking forward to making this for Christmas this year.
Hi Shari! The boiling water goes into a 9×13 pan and is placed on the bottom rack underneath the cheesecake while baking. I hope that this helps!
I’m in the middle of making this recipe for the first time. When does the cornstarch go in? I’m going to mix it into the filling because it says it’s part of the filling ingredients. I hope it doesn’t mess anything up! 🙁
Hi! The cornstarch goes in after the heavy cream! I hope that you love this recipe!
This cheesecake was incredible! Loved the cinnamon flavor and the cookie whipped cream was genius!
Hi,
I want to attempt this recipe for Christmas. Can I make it the night before? Any tips for prepping ahead? 🙂
Thanks!
Hello! You can absolutely make this ahead of time. I just recommend making the cheesecake without the whipped cream topping and covering with plastic wrap and storing in the refrigerator so that it doesn’t dry out. Make the whipped cream just before serving. Enjoy!
As your husband, this is my all time favorite dish of yours. I love cheesecake and this is easily the best. Cheesecake I have ever had. If you love me, you will make it for mine and rowy’s birthdays!
Say no more, you’ve got a cheesecake loading for your birthday this year and it’ll be the best yet to come 🙂
I made this for Thanksgiving and it turned out so well! I meant to take a photo before we ate it, but everyone was so excited to eat it! I’ll definitely make this again.