Snickerdoodle Cheesecake Cake has 2 layers of snickerdoodle cake with cheesecake in the middle, and it’s covered with cinnamon cream cheese frosting. We sure love our snickerdoodle blondies, so we made a cake out of the snickerdoodle flavor too!
Happy Birthday to RecipeBoy Brooks today, and I thought I’d celebrate by making a Snickerdoodle Cheesecake Cake! I made him a Funfetti Cheesecake Cake a couple of years ago, and it was so good that he requested another! Brooks started this blog at age 10 back in 2011. And today he turns 21! What a crazy long time to be writing a blog. He graduates college in just one year, and then he’ll be off working in this big wide world of ours. How amazing!
How long have you been following the RecipeBoy blog? Anyone still around from the early days of the blog? We still try to share family friendly, easy recipes. Brooks does pop in once in a while to share a recipe, but I help write the blog quite often since he’s super busy with his life in Dallas. So the RecipeBoy blog will continue to thrive with a new recipe each week!
How to make a Snickerdoodle Cheesecake Cake:
The complete, printable recipe is at the end of this post.
Follow the instructions in the recipe to make two snickerdoodle cake rounds. And make a cinnamon-flavored cheesecake too. The cheesecake will go into the freezer until it’s very firm. This is key for assembling the cake.
To assemble, place one cake round on a platter. Add a little frosting on top, and then add the cheesecake on top of that (which is much easier to do if it’s frozen!) Add a little more frosting and then the 2nd cake layer.
You’ll be making a cinnamon cream cheese frosting. Use some of it to frost the cake with a “crumb” coat. This is a thin coat of icing. Then refrigerate it. The reasoning behind this is that the thin coat of icing refrigerated will trap any possible floating crumbs from the cake and keep them secure.
Then when you add a second layer of frosting, it will be nice and pretty with no floating cake crumbs. You can use a piping bag and tip to decoratively add some swirls to the top of the cake, if you’d like. You could even get really fancy and add some snickerdoodle cookies to the top in some fashion (kind of like our Cookies and Cream Cheesecake Cake).
This snickerdoodle cheesecake cake is easiest to slice when it has been refrigerated for a while. You’ll be able to get nice, clean cuts. The cheesecake will thaw in the fridge.
And there it is! Two layers of totally delicious cinnamon snickerdoodle cake with a thick layer of cheesecake sandwiched in between. This is about as good as it’s gonna get for the best kind of cake ever!
And it happens to make a great birthday cake too. Happy 21st Birthday to Brooks!
The Best Cake Recipes:
- Chocolate Cake with Marshmallow Frosting
- Texas Sheet Cake
- Chocolate Mayonnaise Cake
- Easy Ice Cream Sandwich Cake
- Pumpkin Bundt Cake with Cream Cheese Frosting
Snickerdoodle Cheesecake Cake
Ingredients
CHEESECAKE:
- Two 8-ounce packages cream cheese, at room temperature
- ⅔ cup granulated white sugar
- pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
CAKE:
- 2 cups all purpose flour
- 2 cups granulated white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- ½ cup milk
FROSTING:
- 2½ cups powdered sugar
- Two 8-ounce packages cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
MAKE THE CHEESECAKE:
- Preheat the oven to 325°F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add the eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream, cinnamon and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
MAKE THE CAKE:
- Preheat the oven to 350°F. Spray two 9-inch round cake pans with nonstick spray (best if it's the baking spray with the flour).
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder and salt. Add the eggs, butter, sour cream and vanilla to the flour mixture. Use an electric mixer on medium-speed to beat for one minute. Scape the sides and the bottom with a rubber spatula, and then beat again on high for 2 minutes. Blend in the milk for 30 seconds. Spread the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cake layers cool in the pans on a wire rack for 10 minutes. Then invert cakes onto a rack to cool completely.
MAKE THE FROSTING:
- In a large bowl, using an electric mixer on medium-high speed, beat the powdered sugar, cream cheese, butter, brown sugar, cinnamon and vanilla until it is smooth and creamy (do not over beat).
ASSEMBLE THE CAKE:
- Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
FROST THE CAKE:
- Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend piping some of the frosting around the edges and the bottom of the cake. Keep this cake refrigerated.
Notes
- *If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly.