Why You’ll Love This Recipe

I love this cheesecake because it captures everything I adore about snickerdoodle cookies—the sweet cinnamon-sugar flavor and buttery warmth—while adding the smooth, creamy richness of cheesecake. It’s easy to make, requires no baking, and tastes even better after chilling overnight. It’s perfect for make-ahead holiday desserts, cozy dinners, or any time I want to serve something that feels indulgent yet comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup whipped cream, for topping
Cinnamon sugar and cinnamon sticks, for garnish

Directions

1. I start by preparing the crust. In a mixing bowl, I combine the graham cracker crumbs with melted butter, stirring until the mixture resembles wet sand.

2. I press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. I like to use the bottom of a measuring cup to press it down smoothly.

3. In a separate large bowl, I beat the softened cream cheese, powdered sugar, cinnamon, vanilla extract, and nutmeg together until smooth and creamy. I make sure there are no lumps so the texture stays silky.

4. I spread the cream cheese mixture evenly over the prepared crust and smooth the top with a spatula.

5. I refrigerate the cheesecake for at least 4 hours, or overnight if I have time—the longer it chills, the better the flavor and texture.

6. Just before serving, I top it with fluffy whipped cream, a sprinkle of cinnamon sugar, and a few cinnamon sticks for decoration.

Servings and Timing

This recipe makes one 9-inch cheesecake, enough for about 8 servings. It takes about 15 minutes to prepare and at least 4 hours to chill, making the total time around 4 hours and 15 minutes.

Variations

Sometimes I like to make a brown sugar crust instead of plain graham crackers for extra caramel flavor. For a little more texture, I add a thin layer of cinnamon sugar between the crust and filling. If I want to make it extra indulgent, I drizzle caramel sauce over the top before serving. I’ve also tried this recipe with a gingersnap crust—it gives a wonderful holiday twist.

Storage/Reheating

I store leftovers in the refrigerator, covered tightly with plastic wrap, for up to 4 days. For longer storage, I freeze individual slices on a baking sheet, then wrap them in plastic and foil once solid. They keep well in the freezer for up to 2 months. To serve, I thaw slices in the refrigerator overnight.

FAQs

Can I bake the crust before adding the filling?

Yes, I sometimes bake it for 8–10 minutes at 350°F for a firmer, toastier crust, but it’s not required.

Can I make this cheesecake ahead of time?

Absolutely—it tastes even better the next day once the flavors have melded and the texture has set perfectly.

Can I use a different crust?

Yes, crushed snickerdoodle cookies, vanilla wafers, or gingersnaps all work beautifully.

How do I make it lighter?

I use light cream cheese or whipped cream cheese for a slightly less dense version.

Can I use granulated sugar instead of powdered sugar?

Powdered sugar keeps the filling smooth and creamy, but I can use superfine sugar in a pinch.

What if I don’t have a springform pan?

I make it in a deep pie dish or square baking dish—just line it with parchment for easy removal.

Can I add a topping besides whipped cream?

Yes, I love drizzling caramel or adding a dusting of cinnamon sugar or crushed cookies.

How can I make it more cinnamon-forward?

I add an extra half teaspoon of cinnamon or use cinnamon graham crackers for the crust.

Can I use Cool Whip instead of whipped cream?

Yes, Cool Whip works fine and saves time—it makes the topping extra fluffy and sweet.

How do I make it more festive for the holidays?

I sprinkle crushed peppermint candy or edible gold dust over the whipped cream for a holiday touch.

Conclusion

I love how this Snickerdoodle Cheesecake combines the nostalgic flavor of cinnamon-sugar cookies with the creamy indulgence of cheesecake. It’s smooth, spiced, and irresistibly festive—perfect for any fall or winter celebration. Whether I’m bringing it to a holiday party or keeping it all to myself, this dessert always gets rave reviews and feels like a warm hug in every bite.