Instant Pot  Snickerdoodle Cheesecake

My creamy and smooth Snickerdoodle cheesecake is made in the Instant Pot with the traditional flavors of vanilla and cinnamon.

Snickerdoodle Crust – Snickerdoodle cookies – Granulated sugar – Unsalted butter Cheesecake Filling – Cream cheese – Cornstarch


Preheat the oven to 325°. Combine the snickerdoodles and granulated sugar in a food processor.


Process the cookie mixture until it is a fine crumble. Add the melted butter and pulse to combine.


Prepare 7" springform pan by lining with parchment paper or greasing bottom and sides.


Pour the cookie mixture into the pan and use the bottom of a cup or measuring cup to spread the crust evenly on the bottom and up the sides of the pan.


Place in the preheated oven for 12 minutes.


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