Snickerdoodle Cheesecake


Snickerdoodle Cheesecake | From My Sweet Heart

It’s been a little while since I last participated in the Improv Cooking Challenge, founded by Kristen at The Frugal Antics of a Harried Homemaker.  But I’m glad to be back!  Every month Kristen challenges us with two ingredients that we can use in any way we wish.  What pieces came our way this month?  Cinnamon and sugar!  This is such a classic combination and of course Snickerdoodles came to mind.  There’s nothing better than that soft, sweet, vanilla sugar cookie rolled and covered in cinnamon.  Unless it’s cheesecake!

Snickerdoodle Cheesecake | From My Sweet Heart

Baking, for me is a constant practice in adapting your ideas.  Sometimes I’m thinking about a way to put my favorite candy bar flavors into a cupcake.  Or how about turning your favorite pie into a cookie?  And many times I take a classic recipe and simply try to put a new twist on it; adding an unexpected flavor element or preparing in an offbeat way.  In the case of a Snickerdoodle, well, I really love these flavors just the way they are.  So this time, it was just a matter of turning one of my favorite cookies into a cheesecake!  Sweet, creamy vanilla and cinnamon cheesecake is sprinkled with that same cinnamon sugar that the cookies are rolled in.


I mean, just look at the top of this cake.  Doesn’t it look like a Snickerdoodle cookie?



Snickerdoodle Cheesecake | From My Sweet Heart



You may already have the ingredients in your fridge and pantry for this simple, no fuss cheesecake.  At the most, you may have to run out for cream cheese, sour cream and shortbread cookies.


Yields:  one 9 inch cheesecake

Level of  Difficulty:  easy



  • one 10 ounce package of shortbread cookies, finely crushed ( I used Lorna Doone’s)
  • 1/2 a stick of salted butter, melted

Simply place the shortbread cookies in the bowl of your food processor and pulse until you have course crumbs like sand.  Tip these out into a bowl and add the melted butter.  Mix together with a fork until the crumbs now look like wet sand and will hold together when you pinch a clump between your fingers.  Line the bottom of a 9″ springform pan with the cookie crumb mix, patting it down evenly and pressing it up about 1 1/2″ along the side of the pan as well.  There is no need to butter the pan, since the crumb crust will be buttery enough.  Set this on a rimmed baking sheet and put it to the side while you prepare the cheese cake filling.

Make sure your oven rack is in the center position and preheat your oven to 350°F.

Get ready to make one of the easiest, sweetest, and creamiest cheesecake fillings imaginable.  Baking is such an exercise in patience for me.  And I can’t tell you how often I find myself pacing in front of the oven.  But when it’s all said and done, it will look something like this.



Snickerdoodle Cheesecake | From My Sweet Heart




  • 2 (8 ounce) packages of cream cheese, at room temperature
  • 8 ounces of sour cream
  • 1 cup of sugar
  • 3 eggs, lightly beaten
  • 2 Tablespoons of all purpose flour
  • 1 Tablespoon of pure vanilla extract
  • 1 Tablespoon of granulated sugar
  • 1 teaspoon of ground cinnamon, divided

Fit the paddle attachment onto your electric mixer.  Blend the cream cheese, sour cream and sugar together on medium speed until the mixture is smooth and creamy and free of lumps. (That’s why it’s important that the cream cheese be soft!)  Add the flour, vanilla extract, and 1/2 a teaspoon of the ground cinnamon.  When all of these have been incorporated, add the beaten eggs and blend until the mixture is smooth and all of the ingredients have been combined.  Pour this mixture over the crust in your prepared pan and smooth the top.  In a small bowl, mix the Tablespoon of sugar and the remaining 1/2 a teaspoon of cinnamon.  Sprinkle this evenly over the top.  Bake this for about 45-50 minutes.  What you want to look for is that about a 2 inch area along the outside rim is set when you jiggle the pan slightly.  Let the cheesecake cool in the pan for about 15 minutes.  Then release the sides of the springform pan and let the cake cool for another 30 minutes.  Remove the ring from the pan, cover and chill for at least 4 hours before serving.  The cake will sink a bit in the middle and while it’s chilling in the fridge, some of the sugar and cinnamon mixture will naturally be absorbed.  So I sprinkled it with a bit of sparkling sugar before serving.



Snickerdoodle Cheesecake | From My Sweet Heart


So I have to share my thrifty finds with you for the picture above.  The brown tablecloth is just 2 yards of fabric I bought at Joann’s fabric store.  And the white linen is from Pier 1 Imports.  But the two plates I got at the thrift store for 96 cents each.  The glass cake stand, which has some little flowers on it and looks kind of vintage, was $4.96.  But those 2 forks are two pieces of really pretty sterling silver.  When I was at the store, there were two women scouring the utensil bin.  And I just had to wait and pretend to look at other things until they were done.  My eye went right to these forks in the bin.  And I wanted them so badly!  One of the women picked them up and my heart sank.  But the other woman commanded her to put them back because they were so tarnished!  You can get a better look at them in the opening picture.  But I was victorious in my purchase because they were just 25 cents a piece! And a little silver polish had those babies shining in no time!  I swear I’m going to open an Etsy Store when I retire from blogging!

So I hope you will give this simple vanilla and cinnamon cheesecake a try. 


Snickerdoodle Cheesecake | From My Sweet Heart


And don’t forget to visit my fellow Improvers to see what everyone did with cinnamon and sugar this month!


  1. says

    It’s 7:45am and I am contemplating a run to the store to get the ingredients for this cake. If I’m going to make it I should literally run to get a head start on burning some extra calories. I’m forwarding this to my daughter that loves snickerdoodles. Your pictures are great!!!

    • Anne Boeckl says

      Thanks Sandra! And I’m looking forward to seeing more luscious cakes coming out of your new bundt pan. That sour cream pound cake with the lime glaze looks fabulous! : )

  2. says

    I think I hear angels singing, Anne. Your cheesecake does look heavenly. Great choice of Lorna Doones for the cookie crust, too.

    P.s. Congratulations on your great finds and purchases from the thrift store =)

    • Anne Boeckl says

      Thanks Kim….and who knew you were baking since you were 9? I would kill for a copy of your first Betty Crocker book! Love your almond cookies and lovely orange cake and chocolate bon bons! : )

    • Anne Boeckl says

      Oh thanks Mel! And many of my favorite flavors are in your beautiful Pina Colada roll cake….it looks awesome! : )

  3. says

    Oh yum! That cheesecake is gorgeous! It reminds me of the churro cheesecake bars I posted for Cinco de Mayo. But your cheesecake would be 100 times better! Awesome choice for this month’s improv challenge!

    • Anne Boeckl says

      Thanks Lesa….and I am dying to try your coffee molasses grilled pork chops! Fabulous recipe for the upcoming grill season! : )

    • Anne Boeckl says

      Thanks Denise….and I would so love to try your buffalo chicken sweet potato chowder. Talk about a fabulous combination of flavors! : )

    • Anne Boeckl says

      Liz..I think you and I went the route to the hearts and bellies of our sons! Your snickerdoodle cookies are classic!!! : )

    • Anne Boeckl says

      Thanks Melody….and what I wouldn’t give for a big bowl of your cinnamon sugar caramel corn right now! : )

  4. says

    That cheesecake looks so tempting. I can never get enough cinnamon in my life.

    I am so impressed with your thrift store deals. What great finds!!

    • Anne Boeckl says

      Thanks Kristen….and your crispy snickerdoodle wraps are a fabulous and creative snack! Thanks for being the hostess with the mostest : )

    • Anne Boeckl says

      Thanks Angie…and I don’t believe I’ve seen anything so fudgey as your gluten free brownies! I must try those as well! : )

    • Anne Boeckl says

      Thanks Paula….and I love everything you bake. I’m especially loving your savory brioche buns! : )

  5. says

    I so look forward to your Etsy store! You have such an eye for great items when you are out shopping, I can only imagine what fun things you will have in your store! Now… If only you sold your baked goods online 😉

    • Anne Boeckl says

      Thanks Kris! I look forward to trying your maple syrup granola…that looks so good. Hmmmm…..and maybe I see a partnership in the future, my friend! ;- }

  6. says

    I just love your creative twist on this cheesecake. It looks so delicious! And being the thrify shopper like you, I just picked up a springform pan at a yard sale for a buck. So, I have no excuse not to try this recipe :) Have a great weekend!

    • Anne Boeckl says

      Thanks Eileen….and oh how I wish we could shop together! You know….we could take your retro pink paradise! Now THAT would be fun! : )

  7. says

    I know I’ve said this before, but you are SO creative! To be honest, I really don’t know what a snickerdoodle is, but I love the name. :) And I love the look of this cheesecake. You’re right – that sugar cinnamon topping looks so yummy and looks like a delicious sugar cookie to me. I want to lick my finger and dab a little right off the top. Way to meet that challenge Anne! Hope you have a wonderful weekend my friend!

    • Anne Boeckl says

      LOL….MJ….it’s so funny because I often make things you’ve never tried and you make so many things I’ve never tried. I wished we were neighbors….I’d love to try a bowl of your chipotle grits and feta. You are such an amazing cook! : )

  8. says

    Oh for goodness sake–where were you and this recipe when I needed it for dinner club this month? I love this! I’ve never made snickerdoodles, but it sure does look lovely in cheesecake form. :)

    • Anne Boeckl says

      Thanks Cathy…..and I look forward to trying those elephant ears…..perfect with my morning coffee! : )

    • Anne Boeckl says

      Thanks Laura….and your strawberries and cream bundt cake is a beautiful twist on our strawberry shortcakes! It looks fabulous! : )

    • Anne Boeckl says

      Thanks Nazneen…..and best of luck in your move! Hopefully your new neighborhood will have good thrift stores! Meanwhile….I’ll be thinking about those beautiful white chocolate pecan cookies until you surface again! : )

    • Anne Boeckl says

      Thanks so much John…..and I’m going to try your AMAZING slow oven cooked ribs this weekend! GREAT recipe! : )

    • Anne Boeckl says

      Awww…thanks and I wish there were a version for you. You may have to stick with snickerdoodle cookies! And your Korean sticky sweet and spicy chicken legs look absolutely scrumptious!!! : )

  9. says

    A little late visiting from the Improv challenge but looks like it was worth the wait as this cheesecake looks delicious! Love your thrifty finds too – absolute bargain :)

    • Anne Boeckl says

      Hi Ros! And thanks so much! I have to tell you I am dying to try your chocolate and avocado pudding. It looks so rich and creamy and good for you, too! : )

    • Anne Boeckl says

      Thanks Claire…..and I am dying to use the basil I planted this spring for your Pasta alla Caprese….it looks scrumptious! : )

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