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.
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!
Anysnickerdoodlecookies (I used Pillsbury sugar cookie dough and added 1 tbsp cinnamon)
Preheat the oven to 325 degrees F. Wrap the bottom and sides of an springform pan with aluminum foil.
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 of the springform pan and put in the refrigerator and allow it to set while making the cheesecake filling.
Add the cream cheese and sugar into the kitchenaid mixer or large mixing bowl and mix on low to start and gradually increase the speed to medium. Slowly add eggs, one by one, and continue to add cinnamon, sour cream, and vanilla extract. Scrape down the sides of the bowl if needed. Allow ingredients to mix together for 5 minutes on medium speed. Periodically scrape the sides of the bowl to ensure that everything is mixing properly.
Grab the graham cracker crust out of the refrigerator and pour the cheesecake filling into the springform pan. Do not over fill because the filling will rise. Place aluminum covered springform pan into into a deep roasting dish/9x13 pan. Fill the bottom of the pan with 2 inches of water. Add cheesecake to the middle rack of the oven so that the cake doesn't burn against the top of the oven.
Bake for an hour and forty minutes. Once finished, take the cake out of the water bath and allow the cake to cool to room temperature for at least an hour. 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.