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4.96 from 23 votes

Snickerdoodle Cheesecake with Cookie Whipped Cream

By Britney
Prep: 30 minutes
Cook: 1 hour 15 minutes
Resting Time: 6 hours
Total: 7 hours 45 minutes
Servings: 12 servings
snickerdoodle cheesecake
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Snickerdoodle Cheesecake with Cookie Whipped Cream is your new favorite holiday dessert! It's warm and full of cinnamon & cookies! Beyond yum!

Equipment

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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 9x13 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

Calories: 380kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!