Snickerdoodle Cheesecake with Cookie Whipped Cream
Snickerdoodle Cheesecake with Cookie Whipped Cream is your new favorite holiday dessert! It's warm and full of cinnamon & cookies! Beyond yum!
Servings: 12 servings
Calories: 380kcal
Equipment
- Stand Mixer
- 9x13 Pan
- Piping Bag (optional)
Ingredients
Cheesecake Filling
- 4 8oz Packs of cream cheese
- 4 eggs
- ½ cup sour cream
- 1 tbsp vanilla extract
- 1 ½ cup granulated sugar
- 1 tbsp cinnamon
Graham Cracker Crust
- 14 sheets cinnamon graham cracker
- ¼ cup sugar
- ½ tsp cinnamon
- 6 tbsp salted butter (melted)
- Pinch of salt
Cookie Whipped Cream
- 2 cups heavy whipping cream
- ½ cup sugar
- Any snickerdoodle cookies (I used Pillsbury sugar cookie dough and added 1 tbsp cinnamon)
Instructions
- 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.
- Eat up!
Nutrition
Calories: 380kcal