Snickerdoodle Cheesecake

No ratings yet

This snickerdoodle cheesecake has snickerdoodle cookie dough inside! It is a baked cheesecake with a Nilla Wafer crust and whipped cream on top.

Prep Time1

Cook Time1 10

Chilling Time6

Total Time8 10

Servings: slices

Calories: 608kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition