This snickerdoodle cheesecake is full of edible snickerdoodle cookie dough. The cookie dough has this cinnamon swirl, it is inside the baked cheesecake with a Nilla Wafer crust.

Snickerdoodle cheesecake on a wood board split open.

One of my all time recipes is my cookie dough cheesecake, so I thought I should make a snickerdoodle version! It has a cookie dough, but instead of rolling in cinnamon sugar, I added this cinnamon swirl to the dough. It tastes just like a snickerdoodle but in cookie dough! I was originally going to make a snickerdoodle cookie crust but there was already a lot of steps to this recipe, so I changed it to a Nilla Wafer crust.

Slice removed from snickerdoodle cheesecake.

Tips for making cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to properly measure the flour for the cookie dough balls. You need to spoon and level the flour, if you stick the measuring cup straight into the flour it will compact it. It will result in dry cookie dough.
  • Tip 2: Make the cookie dough balls first, they need to be frozen before adding to the cheesecake batter.
  • Tip 3: Each cookie dough ball is around 1 1/2 teaspoons. I just eyeballed it so there is some varying sizes.
  • Tip 4: Mix the eggs on low speed. Adding too much air to the eggs, can cause air bubbles to form. These air bubbles will rise and pop quickly in the cheesecake, which can cause cracks.
Cookie dough in a bowl.
Lightly mix in the cinnamon swirl filling, it should look very swirly like this.
Cookie dough balls on a cookie sheet.
Roll the cookie dough balls into small balls.
Cheesecake batter in a bowl.
After making the cheesecake batter, add in the cookie dough balls.
Cheesecake batter in the pan.
Try not to have any cookie dough balls right on the surface, otherwise it can cause cracks.

Decorating

Baked cheesecake on a wood board.
Chill the cheesecake overnight before removing the springform pan.
Decorated cheesecake on a wood board.
Top the cheesecake with the whipped cream and cookie dough balls.
One slice of cheesecake on a plate.

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For more snickerdoodle recipes, try my snickerdoodle cake or brown butter snickerdoodles.

One slice of cheesecake on a plate on it's side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Snickerdoodle cheesecake on a wood board split open.
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Snickerdoodle Cheesecake

Stephanie Rutherford
This snickerdoodle cheesecake has snickerdoodle cookie dough inside! It is a baked cheesecake with a Nilla Wafer crust and whipped cream on top.
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Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Chilling Time: 6 hours
Total Time: 8 hours 10 minutes
Servings: 16 slices

Ingredients
 
 

Nilla Wafer Crust

  • 2 1/2 cups Nilla Wafers, 11 oz box
  • 1/2 cup Unsalted butter, melted

Cinnamon Swirl

  • 1/3 cup Light brown sugar, packed
  • 1/4 cup All-purpose flour
  • 1 TBSP Ground cinnamon
  • 3 TBSP Unsalted butter, melted

Cookie Dough

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Cream of tartar
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk

Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 3/4 cup Cookie dough balls

Whipped Cream

  • 1 1/2 cups Heavy cream, cold
  • 1/3 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions
 

Cinnamon Swirl

  • In a small bowl, mix the brown sugar, flour, cinnamon, and melted butter using a fork. Set aside.
    1/3 cup Light brown sugar, 1/4 cup All-purpose flour, 1 TBSP Ground cinnamon, 3 TBSP Unsalted butter

Cookie Dough

  • Preheat the oven to 300℉. Spread the flour on a cookie sheet and bake for 8 minutes. Cool completely before using. This heat treats the flour and makes it edible for the cookie dough.
    1 1/2 cups All-purpose flour
  • In a medium bowl, mix the flour, cream of tartar, and salt. Set aside.
    1/2 tsp Cream of tartar, 1/2 tsp Salt
  • Using a mixer, beat the butter and sugar on high speed for 2 minutes. It will be fluffy and pale in color.
    1/2 cup Unsalted butter, 1 cup White granulated sugar
  • Add in the vanilla and milk and mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined.
    1 tsp Pure vanilla extract, 3 TBSP Milk
  • Add in the cinnamon filling and mix on low speed until it swirled lightly into the cookie dough. Don't over mix because you want to see a swirl in the cookie dough.
  • Spray a cookie sheet with nonstick spray. Line with wax paper. Use your hands to form small cookie dough balls. They don't need to be exact, but roll cookie dough into 1/2 inch to 1 inch size balls. This is tedious, but use up all the cookie dough.
  • Place the cookie sheet in the freezer while you make the rest of the cheesecake.

Nilla Wafer Crust

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
  • Using a food processor, blend the Nilla Wafers into a fine crumb. In a small bowl, add the crumbs and melted butter and mix with a fork.
    2 1/2 cups Nilla Wafers, 1/2 cup Unsalted butter
  • Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust on the bottom.
  • Bake for 10 minutes.

Cheesecake

  • Start the hot water for the water bath.
  • Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the sour cream, heavy cream, and vanilla and mix on medium speed.
    1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract
  • Add in the eggs and mix on low speed until just combined. Take off the mixer and use a rubber spatula to mix the batter to make sure it is well combined. Take the cookie dough balls out of the freezer and 3/4ths of them into the cheesecake batter.
    4 Large eggs, 3/4 cup Cookie dough balls
  • Pour the cheesecake batter on top of the crust.
  • Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Bake for 65-75 minutes. Bake until the edges are set and the middle has a slight jiggle. The rest of the cookie dough balls can be placed in a container and in the fridge to be used for decorating.
  • Turn off the oven, crack open the door, and let the cheesecake slowly cool for 30 minutes.
  • Take the cheesecake out of the water bath (keep in the springform pan) and place on cooling rack to cool completely.
  • Cover the springform pan with foil and chill in the fridge for at least 6 hours or overnight.

Whipped Cream and Decorating

  • In a metal bowl using a mixer, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
    1 1/2 cups Heavy cream, 1/3 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Take the cheesecake out of the pan and remove the parchment paper circle. Add the whipped cream to the top and use a spoon to create swirls. Add the leftover cookie dough balls to the top.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 608kcal, Carbohydrates: 56g, Protein: 6g, Fat: 42g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 289mg, Potassium: 152mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1425IU, Vitamin C: 0.2mg, Calcium: 84mg, Iron: 1mg
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