Snickerdoodle Cheesecake

Love snickerdoodle cookies? This snickerdoodle cheesecake delivers all the classic cinnamon-sugar and tang you love, with a chewy cookie base and a creamy filling layered with even more cinnamon-sugar!

If you’re a fan of classic snickerdoodle cookies, you’re going to fall head over heels for this cheesecake. It transforms the tangy, cinnamon-sugary flavor of the original cookie into a decadent, multi-layered dessert. Imagine a chewy snickerdoodle cookie base, a rich and creamy cheesecake filling swirled with pockets of cinnamon sugar, and a delicate dusting of cinnamon-sugar on top. Did I mention the fluffy cinnamon whipped cream on top? L-O-V-E!

• 1 cup plus 2 tablespoons (146g) all-purpose flour
• ½ teaspoon cream of tartar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (112g) unsalted butter, melted
• ¾ cup, plus 2 tablespoons (181g) sugar (divided)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon

• 24 ounces (678g) cream cheese (room temperature)
• 1 cup (207g) sugar
• 3 tablespoons (24g) all-purpose flour
• 1 cup (230g) sour cream
•  ½ tablespoons vanilla extract
• 3 large eggs (room temperature)

• ¼ cup (52g) sugar
• 1 ¼ tablespoons ground cinnamon
• 3 tablespoons (24g) all-purpose flour
• 2 tablespoons (28g) unsalted butter

• ½ tablespoon ground cinnamon
• 2 tablespoons (26g) sugar

• 1 cup (240ml) heavy whipping cream (cold)
• ½ cup (58g) powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Snickerdoodle cookies (optional)