This decadent cinnamon cheesecake is unforgettable! If you love cinnamon, and you are looking for a festive cheesecake to put you in a festive mood, this cheesecake will check all your marks and will leave your house smelling amazing!
Cinnamon CheesecakeCourse: Recipes
- For The Crust:
Graham crackers crumbs – 2 cups
Butter, melted – 5 tablespoons
Brown sugar – 2 tablespoons
Cinnamon powder – 1 teaspoon
- For The Filling:
Cream cheese, softened – 32 ounces
Granulated sugar – 1 cup
Brown sugar – 1 cup
Heavy whipping cream – ¾ cup
Eggs, at room temperature – 5
Flour – 7 tablespoons
Butter, melted – 6 tablespoons
Cinnamon powder – 1 tablespoon
Vanilla extract – 2 teaspoons
- Start by preheating the oven to 350 F.
- Line up a 9 inches springform pan with parchment paper, then grease it and place it aside.
- To prepare the cheesecake crust, start by placing the graham crackers in a food processor then pulse them several times until they become coarse like sand.
- Add to it the melted butter with cinnamon and granulated sugar, then pulse them several times until the mixture becomes like wet sand.
- Transfer the crust mixture into the greased cheesecake pan then press it down to cover the whole bottom and goes up to the sides.
- Place the crust in the oven then bake it for 8 to 10 minutes until it becomes golden brown, then place it aside and allow it to cool down.
- To prepare the cinnamon crumble that will be added to the cheesecake, combine 1 cup of brown sugar with 6 tablespoons of flour, 6 tablespoons of melted butter, and 1 tablespoon of cinnamon powder in a mixing bowl, then mix them well with a fork.
- To prepare the cheesecake, place the cream cheese into a large mixing bowl, or a stand mixer then beat it until it becomes light.
- Add to it 1 cup of granulated sugar with vanilla extract and mix them for a minute. Add the eggs gradually to the mixture while mixing the whole time until the mixture becomes creamy.
- Mix the filling on a high setting for 5 to 6 minutes, then add the whipping cream and whip them on low speed for 2 to 3 minutes until the mixture becomes creamy and smooth.
- Pour 1/3 of the cheesecake filling on top of the cooled crust and spread it to cover the crust, then sprinkle on top of it 1/3 of the cinnamon crumble mixture. Repeat the process to make 3 layers of cheesecake filling, and 3 layers of cinnamon in total.
- Place the cheesecake in the oven and let it bake for 16 minutes.
- Once the time is up, lower the heat to 200 F, then bake the cheesecake for 1 hour 18 minutes to 1 hour 22 minutes or until the cheesecake is done, and it’s golden brown on the outside.
- Once the time is up, turn off the oven and keep the door closed, then let the cheesecake sit in it for 30 minutes.
- Open the oven door slightly and let the cheesecake cool down for 5 minutes, then place it aside and let it cool down completely
- Once the time is up, place the cheesecake in the fridge and let it chill for at least 6 hours overnight.
- Garnish the cheesecake with your favorite toppings then serve it, and enjoy!
14 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 10.5g 53%
- Cholesterol 104.13mg 35%
- Sodium 89.58mg 4%
- Amount Per Serving% Daily Value *
- Potassium 85.53mg 3%
- Total Carbohydrate
- Dietary Fiber 0.67g 3%
- Sugars 32.69g
- Protein 3.78g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- If you don’t have a food processor to ground the crackers, you can simply put them in a ziplock bag, then run over it with a rolling pin several times until the biscuits are crushed.
- If you are not a fan of graham crackers biscuits, you can use digestive biscuits or ginger biscuits instead.
- To make sure your cheesecake doesn’t burn on top, bake it on the bottom rack, and if your oven tends to burn your cakes, then you can prevent it by making a tent of foil over the cheesecake that covers it without touching it. Keep it covered for the first hour of cooking then remove it.
How Can I Store This Cinnamon Cheesecake?
You can store this cinnamon cheesecake in the fridge for up to 4 days. If your cheesecake is already sliced, then you simply have to wrap the slices in plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it.
If it’s sliced, the slices will be good for up to 3 weeks, if it is not sliced then the cheesecake could last you up to 3 or 4 months.
I highly recommend that you don’t leave any toppings on if you want to freeze this cheesecake because they won’t freeze well, so if you have any leftovers, you can use a knife to scrape off the toppings before freezing them, then you can simply decorate them again when you want to serve it0. To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve them the next day, make sure to place them in the fridge at night so they can have enough time to thaw.
I Don’t Have An Electric or Hand Mixer, Can I Use A Spatula and A Whisk?
If you don’t have an electric or a hand mixer, you can still use a spatula and a whisk to combine the filling ingredients but keep in mind that it’s going to take you longer and will require a lot of effort, and you need to keep mixing the ingredients until they become very smooth and creamy as it is necessary if you want the cheesecake to set and cook properly in the inside when you bake it.
Amazing smell, smooth texture, and a delightful taste, and let’s not even start talking about how beautiful it looks because it’s a true golden beauty that you will be proud to serve!