We celebrated another two birthdays this month! This cheesecake was for one of them. It’s loaded with cinnamon, which definitely qualifies it as a fall staple. This is simple refrigerator cheesecake with a cookie base.
Since this is a snickerdoodle cheesecake, it starts with a sugar cookie base. Cream together the butter, sugar and powdered sugar until light and fluffy. Stir in the egg and vanilla, then sift in the flour, baking powder and salt. Spoon the cookie dough (it will be very soft) into a lined 9 inch cake pan, smooth it into an even layer, and bake at 350 F for about 20 mins. You’ll know the cookie is done when it feels solid around the sides but still a bit soft on the center, it will still be pale as well. Set it aside until completely cooled.
Then it’s time for the cheesecake! Cream together the cream cheese, powdered sugar, cinnamon, vanilla and salt until thoroughly combined. In a separate bowl, whip the heavy whipping cream and sugar to stiff peaks. Fold the whipped cream into the cream cheese and pour the whole mixture on top of the sugar cookie base. Cover the cheesecake and refrigerate for at least 6 hours, I usually find it easier to just let it sit overnight.
Now, I know that the base and cheesecake layer are essentially the same thickness. I like the cookie base to really shine, but if you like a thinner crust, go ahead and half the cookie or, maybe double the cheesecake.
And there you have it! Snickerdoodle cheesecake!
Snickerdoodle Cheesecake
Ingredients
- Base:
- ½ Cup Butter (1 stick), room temp.
- ½ Cup Sugar
- ½ Cup Powdered Sugar
- 1 Egg
- 1 Teaspoon Vanilla
- ¼ Teaspoon Salt
- 1 Cup Flour
- ½ Teaspoon Baking Powder
- Cheesecake:
- 8 Ounces Cream Cheese (1 block), room temp.
- ¼ Cup Powdered Sugar
- 2 Teaspoons Cinnamon
- 2 Teaspoons Vanilla Extract
- 1 Cup Heavy Whipping Cream
- ½ Cup Sugar
Instructions
- For the base: Prepare an 8 inch round or square pan. Cream together the butter, sugar and powdered sugar together until smooth. Mix in the egg, vanilla, and salt. Then stir in the flour and baking powder until a soft dough forms. Spread the dough in an even layer over the bottom of the pan. Bake at 350 F for 20-25 minutes, until the edges are starting to lightly brown but the middle is still pale and soft. Allow to cool completely.
- For the cheesecake: Mix the cream cheese, powdered sugar, cinnamon and vanilla together in a large bowl. In a separate bowl, whip the heavy cream and sugar to stiff peaks. Fold the whipped cream into the cream cheese mixture in three additions, making sure everything is fully combined. Pour the cheesecake over the sugar cookie base and refrigerate for at least 6 hours or just leave it overnight.
- Once the dessert is completely cooled, slice and enjoy!