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No Bake Pumpkin Snickerdoodle Cheesecake with Cinnamon Caramel Sauce
Tested by Dixie Crystals
Chef Eddy Recipe
No Bake Pumpkin Snickerdoodle Cheesecake with Cinnamon Caramel Sauce
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Inspired by our over-the-top popular  pumpkin cheesecake with Biscoff style cookies we created another version made with soft snickerdoodles and cinnamon caramel sauce! Chef Eddy’s taste panel rated this one at 100%!

Prep time
Bake/Cook time
Plan for

Refrigerate 4+ hours or overnight

1 8- or 9-inch cheesecake
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No Bake Pumpkin Snickerdoodle Cheesecake with Cinnamon Caramel Sauce
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate 4+ hours or overnight

Yield :
1 8- or 9-inch cheesecake


Snickerdoodle Dough

Whipped Cream Topping

Caramel Sauce

  • 1/2 cup whipping cream
  • 6 tablespoons unsalted butter
  • 1/3 cup + 1 tablespoon Dixie Crystals Dark Brown Sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Evenly oil (do not use butter) an 8- or 9-inch round cake pan. Press a sheet of plastic food film tightly into the pan with film hanging over sides. Set aside.
  2. Combine gelatin and water in a small bowl or cup. Set aside.
  3. Ensure that cream cheese is at room temperature before proceeding. Place in a large bowl. Add granulated and brown sugar and 1 teaspoon vanilla extract. 
  4. Using a firm rubber spatula, stir to combine. When completely smooth, add pumpkin puree, ginger, cinnamon and cloves. 
  5. In a separate bowl whip 1/2 cup whipping cream to a thick mousse-like consistency (but not to peaks) Set aside. 
  6. In a saucepan bring 1/2 cup whipping cream to a boil. Remove from heat and add dissolved gelatin and whisk vigorously. Fold the mousse consistency whipped cream in. Stop mixing when combined. Scrape into plastic lined pan and place in refrigerator for at least 4 hours or preferably overnight. 
  7. Meanwhile make snickerdoodle cookie dough by creaming butter until light and fluffy. Add sugar and mix well. Add eggs one at a time waiting for previous added amount to be fully incorporated. Add vanilla extract.
  8. Sift together flour, baking soda, cream of tartar and salt. Add to above in one step and mix just until combined. If you are planning to unmold the cheesecake tomorrow you can place snickerdoodle dough in refrigerator and proceed tomorrow. Or bake now and wrap cookies tightly.
  9. Press half of dough in either an 8- or 9-inch even thickness round (same size as your cheesecake pan) onto a parchment lined cookie sheet. If dough is too sticky to handle place it in freezer for about 15 minutes. 
  10. Roll the remaining dough into tablespoon-sized balls and place on parchment lined cookie sheets about 2-inches apart. Flatten gently with palm of your hand. 
  11. Combine remaining sugar and cinnamon and sprinkle large round and cookies with mixture. 
  12. Bake cookies at 350°F for 8 minutes and large round for 12 minutes. 
  13. When large round has cooled remove properly chilled cheesecake from refrigerator. 
  14. Place snickerdoodle round cookie base on top of cheesecake. Then place a serving tray or cake board onto cookie base. Flip upside down and gently remove cake pan from cheesecake and remove plastic. 
  15. Using a serrated knife gently trim excess cookie dough from base. 
  16. Whip 1/2 cup whipping cream, 1 tablespoon sugar and 1 teaspoon vanilla to firm peaks. Spread on cake surface.
  17. Cut snickerddodle cookies in half and place randomly onto cheesecake.  
  18. Bring to a boil 1/2 cup whipping cream, butter, brown sugar and salt. Boil for 3 minutes and remove from heat, add 2 teaspoons vanilla extract and cinnamon. Set aside to cool completely.
  19. Using a spoon, drop caramel onto surface of cake. If caramel has thickened too much add a small amount of water.
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