This snickerdoodle cheesecake is made with just a handful of ingredients, and features the most delicious gluten free graham cracker crust plus a cinnamon sugar topping!
This post is sponsored by MI-DEL®. All thoughts and opinions are my own. Thank you for supporting the brands that help make Just As Tasty possible!
All of you snickerdoodle lovers out there are going to lose your minds over this one. This snickerdoodle cheesecake is so perfect for the holidays, especially if you’re looking for something a little non-traditional but still festive, perfectly spiced, and delicious.
As you know, snickerdoodles are a fan favorite around here. My snickerdoodle cookies and bars both make a regular appearance in this house. But this cheesecake is on another level. The MI-DEL® graham cracker crust is my favorite to use because it’s gluten free and allergen safe (no eggs, nuts, or corn syrup!).
This is one of those desserts that will really wow your guests but, to be honest, you can also totally make this for yourself… it freezes really well! And don’t you just love it when you suddenly remember that you have some delicious dessert stored in your freezer? And you thank yourself for having the foresight to do that? But I digress.
Back to the cheesecake. To help the filling set up properly, we’ll be baking AND chilling the cheesecake — so you need to plan ahead with this one if you are making it for a dinner party. But I promise you, it will be worth the wait. The filling firms up just enough but is still so thick, creamy, and silky.
Why You’ll Love This Snickerdoodle Cheesecake…
- It’s super easy, so it’s a great option if you’re entertaining. The MI-DEL® graham cracker crust works perfectly with these flavors, and it certainly makes life easier!
- The irresistibly creamy filling is both sweet and tangy, with a hint of cinnamon.
- That cinnamon sugar topping. It’s the perfect finishing touch.
What You’ll Need…
- For the filling: cream cheese (make sure to use blocks of full-fat cream cheese, not the spreadable kind) + sweetened condensed milk + sour cream + cinnamon + vanilla.
- Pour it into: MI-DEL® Gluten Free Graham Style Pie Crust.
- Top it off with: cinnamon + sugar.
How To Make Snickerdoodle Cheesecake…
To make my gluten free snickerdoodle cheesecake, you’ll start by beating the cream cheese for a few minutes, until it’s nice and smooth. Make sure all of your ingredients are room temperature. This helps soften the cream cheese and makes it easier to beat.
Once the cream cheese is smooth, add the sweetened condensed milk, sour cream, vanilla, and cinnamon and keep beating on low speed until it’s all combined. You will likely have to stop and scrape the sides/bottom of your bowl a few times. Don’t worry if you end up with a few lumps — it should smooth out after baking.
Finally, pour the filling right into your MI-DEL® crust and bake on 300ºF for around 45 minutes. We’re going LOW and SLOW with this one. From there, you’ll want to cool the snickerdoodle cheesecake completely, then cover and pop into the refrigerator to chill for 6 hours (I usually leave it in overnight). The chill time is necessary for your filling to set up perfectly.
Right before serving, top with your cinnamon-sugar mixture! Feel free to add a dollop of whipped cream, too.
Watch How To Make…
Snickerdoodle Cheesecake – Gluten Free, Eggless
- 1 MI-DEL® Gluten Free Graham Style Pie Crust
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- ½ cup (113g) sour cream room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
For the topping:
- ½ tablespoon granulated sugar
- ½ teaspoon cinnamon
- Preheat oven to 300°F. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk, sour cream, vanilla extract, and cinnamon and beat until combined, stopping to scrape the sides of the bowl as necessary.
- Pour the filling into the MI-DEL® crust. Bake for 45 minutes, until filling is firm and golden in color. Cool cheesecake completely, then chill in the refrigerator for at least 6 hours.
- To make the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle on top of the cheesecake right before serving.
- Be sure to use blocks (not the spreadable kind) of full-fat cream cheese.
- It’s important to bring the cream cheese and sour cream to room temperature before mixing.
Did you make my snickerdoodle cheesecake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!