Slice into 10–12 generous pieces.
Store leftovers covered in the refrigerator for up to 5 days.
For a firmer texture, chill overnight before slicing.
Variations
Chocolate Snickerdoodle: Swirl in 2 tablespoons of melted chocolate with the cinnamon sugar for a mocha twist.
Caramel Drizzle: Top each slice with a drizzle of caramel sauce for added sweetness.
Nutty Crunch: Sprinkle finely chopped pecans on top before serving for texture.
FAQ
Q: Can I make this cheesecake ahead of time?
A: Yes! Assemble and bake as directed, then refrigerate overnight. Cheesecake flavors improve after chilling.
Q: Can I use a cookie crust instead of graham crackers?
A: Absolutely. Snickerdoodle cookies or gingersnap crumbs work beautifully.
Q: Can I freeze the cheesecake?
A: Yes. Wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
This Snickerdoodle Cheesecake brings the beloved flavors of the classic cookie into a creamy, decadent dessert perfect for gatherings or indulgent moments at home.
