If you’re in the mood to wow a crowd or simply want to indulge in the most decadent cross between two beloved desserts, the Snickerdoodle Cheesecake Cake is your new best friend. Imagine two soft, cinnamon-kissed cake layers sandwiching a tangy, creamy cheesecake center, all wrapped up in a swoop of rich cream cheese frosting and a sparkle of cinnamon sugar. Every bite is a festival of flavors and textures, making this showstopper dessert impossible to resist!

Snickerdoodle Cheesecake Cake Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list is straightforward but absolutely essential, as each item adds to the luscious taste, tender crumb, and signature cinnamon flavor of Snickerdoodle Cheesecake Cake. Gather everything upfront so the process is as smooth (and delightful) as the final result.

Cream Cheese (for cheesecake & frosting): Make sure it’s softened for easy mixing and the ultra-smoothest texture.
Granulated Sugar: Brings just the right amount of sweetness to every layer and that iconic “snickerdoodle” top.
Large Eggs: Key for structure, moisture, and that custardy goodness in both cheesecake and cake.
Sour Cream: Adds tanginess and richness to the cheesecake for a velvety finish.
Vanilla Extract: The flavor booster that ties cream cheese, cake, and frosting together.
All-Purpose Flour: The backbone of your snickerdoodle cake, ensuring every bite is just-right soft and fluffy.
Baking Powder & Baking Soda: Help the cake rise beautifully and remain tender.
Salt: Balances the sweetness and heightens every bite’s flavor.
Ground Cinnamon: The star spice, delivering warm, nostalgic snickerdoodle notes throughout.
Unsalted Butter: For richness and a melt-in-your-mouth crumb in both cake and frosting.
Vegetable Oil: Ensures the cake stays moist for days (not that it’ll last that long!).
Brown Sugar: Adds depth and a hint of molasses flavor to the cake layers.
Buttermilk: Tenderizes and infuses each layer with subtle tang and softness.
Powdered Sugar: For the creamiest, dreamiest frosting.

How to Make Snickerdoodle Cheesecake Cake

Step 1: Prepare and Bake the Cheesecake Layer

Start your Snickerdoodle Cheesecake Cake adventure by heating your oven to 325°F (165°C). Line a 9-inch springform pan with parchment and lightly pamper those sides with a little grease. Beat softened cream cheese and sugar until you’re staring at a glossy, lump-free cloud, then add your eggs one at a time, blending thoroughly after each. Next, swirl in the sour cream and vanilla. Pour the batter into your pan and bake for 35-40 minutes, until just set and still slightly jiggly in the center. Let it cool completely, then pop it in the freezer for at least 2 hours (overnight is even better), so you can handle and layer it easily.

Step 2: Mix and Bake the Snickerdoodle Cake Layers

Preheat the oven again, this time to 350°F (175°C). Get your two 9-inch cake pans ready with a slick of grease and a dusting of flour. Whisk together the flour, baking powder, baking soda, salt, and that all-important cinnamon. In a bigger bowl, cream the butter, oil, granulated sugar, and brown sugar together until light and fluffy. Add eggs one by one, beating well, then pour in that fragrant vanilla. With the mixer on low, alternately add your dry mix and buttermilk, starting and ending with the dry for a perfectly mixed batter. Divide evenly between the cake pans and bake for 28-32 minutes, until your toothpick comes out clean. Allow the cakes to cool completely on a rack before layering.

Step 3: Whip Up the Cream Cheese Frosting

In a large bowl, beat together the softened cream cheese and butter until velvety and lump-free. Gradually mix in powdered sugar until it’s all incorporated and the frosting is pillowy and smooth. Stir in vanilla for that final flavor touch. For an extra cinnamon kick, feel free to whisk in a pinch of cinnamon right here!

Step 4: Assemble and Frost the Snickerdoodle Cheesecake Cake

Time for the grand reveal! Place one snickerdoodle cake layer on your chosen platter. Gently lay your cheesecake layer (it should pop right out of the springform after freezing) on top, then cap it off with the second cake layer. Generously frost the top and sides so every bite is creamy and luscious. Finish by sprinkling your cinnamon sugar mixture over the surface. Chill for at least 1 hour before slicing, giving all those flavors a chance to meld.

How to Serve Snickerdoodle Cheesecake Cake

Garnishes

A classic finish for this cake is that signature dusting of cinnamon sugar, which not only looks beautiful but brings an irresistible scent. For an extra flourish, try piping on little swirls of leftover cream cheese frosting, dusting with a bit more cinnamon, or even adding a handful of white chocolate curls for a hint of contrast.

Side Dishes

Thanks to its richness, this cake shines alongside lighter sides. Serve it with fresh berries—strawberries, raspberries, or blueberries—whose tartness brightens each bite. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream also makes for a classic pairing.

Creative Ways to Present

You can really have fun with how you serve Snickerdoodle Cheesecake Cake. Slice it into neat triangles, or cut into squares for a playful, bite-sized treat at gatherings. Serve each piece on a swirl of caramel or plate with a drizzle of cinnamon-infused chocolate sauce. Individual mini cakes made in 4-inch pans are also a charming twist for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover slices (if you have any!) keep beautifully. Simply place Snickerdoodle Cheesecake Cake in an airtight container and refrigerate for up to 5 days. The flavors deepen and meld even more after a day or two!

Freezing

Want to save some for later? This cake freezes remarkably well. Wrap individual slices in plastic wrap, then foil, and stash in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge for a just-baked taste.

Reheating

While this cake is typically enjoyed chilled or at room temperature, you can take the chill off by letting a slice sit at room temp for 30 minutes. Avoid microwaving, as it may soften the frosting too much and change the texture.

FAQs

Can I make Snickerdoodle Cheesecake Cake in advance?

Absolutely! Both the cheesecake layer and cake layers can be made a day ahead, wrapped well, and stored in the fridge. You can even assemble and frost the whole cake a day in advance—just hold off on the final cinnamon sugar sprinkle until right before serving for the freshest look.

What if I don’t have buttermilk?

No buttermilk on hand? Don’t worry—a cup of milk mixed with a tablespoon of lemon juice or vinegar, left to sit for 5 minutes, works as a perfect substitute in this recipe.

Can I use a different frosting?

While the cream cheese frosting is a classic pairing for Snickerdoodle Cheesecake Cake, you can experiment with a simple vanilla buttercream or even a cinnamon whipped cream for a lighter touch.

How do I get clean slices?

For picture-perfect slices, run a sharp knife under warm water, wipe off excess water, then slice. Repeat with each cut—the warm knife glides through the creamy layers effortlessly.

Can I add extra spices?

Definitely! If you adore spice, add a pinch of nutmeg or even a bit of cardamom to the cake and/or frosting for a deeper, cozy flavor twist that pairs beautifully with cinnamon.

Final Thoughts

There’s a reason Snickerdoodle Cheesecake Cake has a way of vanishing at parties—its combination of creamy, tangy, spiced, and sweet makes it totally irresistible. Give it a try the next time you want to make dessert the star of your table; you’ll be amazed at how easy it is to create bakery-worthy magic in your own kitchen!

Snickerdoodle Cheesecake Cake Recipe