Snickerdoodle Cheesecake Cake

This Snickerdoodle Cheesecake Cake is an irresistible dessert that combines two classics: soft, cinnamon-sugar snickerdoodle cake layers and a rich, creamy cheesecake center—all finished with a luscious cinnamon cream cheese frosting. It’s the perfect showstopper for birthdays, holidays, or any celebration where you want to wow your guests.

Why You’ll Love This Recipe

This cake is everything you love about snickerdoodles—sweet, buttery, and loaded with warm cinnamon flavor—taken to the next level with a surprise cheesecake layer in the middle. Every bite is soft, creamy, and decadent, and it’s surprisingly easy to make ahead. If you’re a cinnamon lover, this cake will become your new favorite!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
• Unsalted butter (softened)
• Brown sugar
• Whole milk or buttermilk
• Sour cream (optional, for extra moisture)
• Cream cheese (for frosting)
• Butter (for frosting)
• Powdered sugar
• Extra cinnamon and sugar for dusting

Directions

this recipe

1. Preheat oven to 325°F (163°C). Line and grease a springform pan for the cheesecake layer. Line and grease two 8-inch or 9-inch round cake pans for the snickerdoodle cake layers.
2. Make the cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well, then stir in vanilla. Pour into the springform pan and bake for 35-40 minutes, or until set. Let cool completely and freeze for easier stacking.
3. Make the snickerdoodle cake: In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. In another bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding the dry ingredients and milk (and sour cream if using) until just combined.
4. Divide batter evenly into prepared pans and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
5. Make the cinnamon cream cheese frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then beat in vanilla and cinnamon until fluffy.
6. Assemble: Place one snickerdoodle cake layer on a cake stand. Add the cheesecake layer on top, then place the second snickerdoodle cake layer. Frost the entire cake with cinnamon cream cheese frosting.
7. For a classic snickerdoodle touch, sprinkle cinnamon sugar over the top. Chill for at least 30 minutes before slicing.

Servings and timing

This recipe serves 12-14 people. Total time is about 2 1/2 hours plus chilling time.

Variations

• Add a graham cracker crust to the cheesecake layer for extra texture.
• Swirl a bit of cinnamon into the cheesecake for even more flavor.
• Use a cream cheese glaze instead of frosting for a lighter finish.
• Top with crushed snickerdoodle cookies for extra crunch.

Storage/Reheating

Store leftover cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze individual slices—wrap tightly and freeze for up to 2 months.

FAQs

Do I have to freeze the cheesecake layer?

It’s not required, but freezing makes it much easier to stack and frost neatly.

Can I make this cake ahead of time?

Yes! You can bake the cheesecake and cake layers a day or two ahead, then assemble and frost when ready.

Do I need a water bath for the cheesecake?

A water bath helps prevent cracks, but it’s not essential since the cheesecake will be hidden inside the cake.

Can I use store-bought cheesecake?

You can, but homemade tastes fresher and has the perfect size and texture for stacking.

Can I add nuts to the cake layers?

Chopped pecans or walnuts would be delicious in the snickerdoodle layers.

How do I get clean slices?

Chill the cake well before slicing, and use a sharp knife dipped in warm water.

What if I don’t have sour cream?

You can leave it out or substitute with plain Greek yogurt for added moisture.

Can I make this gluten-free?

Yes! Use a good gluten-free all-purpose flour blend.

How do I get the classic snickerdoodle topping?

Sprinkle cinnamon sugar over the frosted cake or press it onto the sides for a signature look.

How do I store leftovers?

Keep the cake covered in the fridge. It tastes even better the next day!

Conclusion

This Snickerdoodle Cheesecake Cake is a stunning dessert that’s packed with warm, cinnamon-sugar goodness and a creamy cheesecake surprise inside. It’s a crowd-pleaser that’s perfect for holidays, birthdays, or any day you want to bake something truly special!

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