
Dig into this dreamy cheesecake for pure bliss. I whipped it up after craving a mash-up of my grandma’s snickerdoodle cookies and a creamy cheesecake I can’t stop loving. The sweet cinnamon-sugar sparkle from snickerdoodles gets even richer with tangy cream cheese stacked on a buttery graham base. I bring it to parties and, I swear, folks demand the how-to every single time.
Irresistible Sweet Crowd-Pleaser
One bite in, you’ll see why I’m always asked to make it again. It’s all about that creamy filling packed with cozy cinnamon, plus a graham crust that’s just right. Watching friends try it for the first time might be my favorite part—especially at holiday time when everyone’s craving something comfy and homemade.
What Goes In
- 1 cup sour cream mixed with 1/4 cup sugar: The best treat to finish it all off.
- 2 tablespoons ground cinnamon: That classic snickerdoodle flavor shows up here.
- 1 1/2 cups sugar plus 2 teaspoons vanilla: Sweetness sorted and vanilla for that extra kick.
- 4 blocks cream cheese: Leave them out until they’re soft and easy to blend.
- 1 cup cinnamon chips: Bits of spice in every bite.
- 2 cups graham cracker crumbs: I pick cinnamon ones for extra warmth.
- 4 large eggs: They’re what make it velvety.
- 1/2 cup melted butter: Go unsalted so you’re in charge of the salt.
Simple Steps in the Kitchen
- Finish On Top
- Spread the sweetened sour cream all over the cake right before you cut it. That’s what makes it perfect.
- Get Baking
- Pour all the creamy goodness into your chilled crust. Set your pan in some water and bake it up at 325°F—plan for around an hour plus a bit until it just wobbles in the center. Let everything cool right down then chill it in the fridge overnight so it firms up.
- Mix Up That Filling
- First, whip softened cream cheese with sugar until it’s super smooth. Dump in cinnamon and vanilla and keep mixing. Toss in eggs one by one. At the end, stir in those cinnamon chips carefully.
- Kick Things Off With The Base
- Stir melted butter into graham cracker crumbs—aim for a wet-sand feel. Press it into the bottom and up the sides of your pan. Pop it in the cold for a nice set.
Switch It Up
Sometimes I throw crumbled snickerdoodle cookies in as the base—why not? My sister always asks for a chocolate chip version. If I’m short on time, sprinkling cinnamon sugar on top instead of fussing with sour cream does the job.
Keeping It Tasty
You can leave it in your fridge for about a week. Loosely cover the first few days, then switch to a sealed container. For later on, wrap slices snug and freeze them. They’ll stay nice for three months—just let them thaw overnight in the fridge before grabbing a fork.
Baker’s Handy Tips
A water bath helps you skip the dreaded cracks—learned that lesson the messy way. Don’t go wild mixing once the eggs are in, or you’ll get pesky bubbles. When it’s done, let it cool with the oven door open a bit so it settles in slow. That keeps the top smooth without sinking.

Frequently Asked Questions
- → Why bake with a water bath?
A water bath keeps the baking moist, avoiding cracks and creating an even texture.
- → What if I don't have cinnamon chips?
You can skip them, or use extra cinnamon and toss in white chocolate for a twist.
- → Why leave it in the fridge overnight?
Time in the fridge lets it firm up and enhances the flavor and texture.
- → Why foil-wrap the pan?
Wrapping keeps water out during water bath baking.
- → Can this cheesecake be frozen?
It freezes well, just skip the cream topping until you're ready to serve after thawing.