Cinnamon cheesecake recipe....another fall favorite! Creamy, velvety cinnamon-spiced cheesecake topped with luxurious, juicy figs with a dribble of golden honey and crunchy walnuts. So sublime, yet so easy to make!
An utter symphony of flavors, this smooth and creamy cinnamon cheesecake is blissful. No water bath, no technique, this cheesecake is rather simple to make! The cinnamon is not overpowering at all. In fact, it balances the delicate sweetness with a nice warmth, pairs perfectly with honey, and lets the fresh figs shine!
I am obsessed with fresh figs! Plump green ripe figs with a ruby red delicate interior, these fruits are a treat to the eye and palate. They add a fresh seasonal touch to this rich dessert.
If you love figs as much as I do, you'll really enjoy this delicious fig bread, creamy fig and dates smoothie, and this super-easy homemade fig jam!
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Why You'll Love This Recipe
✨ Warm and cozy flavors! Cinnamon adds a deliciously spiced twist to the creamy cheesecake.
✨ Roasted figs, walnuts, and honey add a beautiful seasonal twist to this seasonal dessert!
✨ Rich, velvety smooth, and perfectly set without complicated steps or a water bath! Easy and fuss-free recipe.
✨ It looks so gorgeous even if it cracks! It's so wonderful for special occasions and entertaining, and easy enough for a weeknight treat!
Recipe Ingredients
Cream cheese: Full-fat cream cheese at room temperature works best here. You can use store-bought or homemade cream cheese.
For the Crust: I used finely crushed Marie biscuits, walnuts, and melted butter. You can use Graham Crackers or Digestive cookies too. Walnuts add a lovely nutty flavor and texture. You can leave them out if you wish.
Eggs: They add richness and structure. Please use room-temperature eggs. To make an eggless variation, please follow the recipe for my saffron cheesecake.
Sweetener: I used raw sugar and honey in this cinnamon cheesecake recipe. You can use regular granulated sugar instead of white sugar. Honey adds a floral note that complements cinnamon and figs so well.
Cinnamon powder: The star of the show! It brings a wonderful earthy warmth and aroma to the cheesecake. I like to use Ceylon cinnamon powder for its subtle sweet flavor.
Cream: I use 25% fat cream at room temperature. Heavy whipping cream will also work.
Please see the recipe card for full information about the ingredients and quantities.
How To Make Cinnamon Cheesecake
Step 1: Start by roasting the figs
Quarter the figs and sprinkle them with coconut sugar and a touch of coconut oil. Evenly spread the figs in a baking dish and bake for 20-30 minutes, until juicy, jammy, and lightly caramelized.
Step 2: Bake the cinnamon cheesecake base
- Combine Marie biscuits and walnuts in a food processor and blitz till you get fine crumbs.
- Mix this mixture with melted butter in a small bowl. This mixture should have the consistency of wet sand.
- Press it down evenly at the bottom and sides of the pan. Bake for 10 minutes. Lower the oven temperature while you're preparing the filling.
Step 3: Cheesecake filling
- Beat cream cheese, cream, sugar, honey, cinnamon powder, and flour in a large bowl with an electric mixer.
- When this mixture is smooth, add one egg at a time, mixing well until incorporated. Stir in the vanilla extract.
- Pour into the prepared crust.
Step 4: Bake the cheesecake
- Carefully place in the oven and bake for about 50-60 minutes. The top of the cake should look cooked, and the center should be a bit wobbly.
- Turn off the heat, slightly crack the door open. Allow to cool for 30 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan and place on your serving plate.
Step 5: Top the cooled cheesecake with the roasted figs, honey, and walnuts. Slice and enjoy!
Pro Tips
- Make sure all of your ingredients are at room temperature before making the filling.
- Don’t overbeat the batter. You don’t want to over-aerate it. Less air in the batter means the cake will be moist, dense, and rich.
- Bake at the recommended low temperature.
- It is always tempting to peek into the oven, especially with longer bake times. But trust me - as you can see with the cracked surface of my cinnamon cheesecake, it does not appreciate interference!
- Don't worry if this happens, though. This blog is a testimonial that even if the top gets a few cracks, the dessert itself will still look and taste exquisite. Plus, some toppings are always a great way to mask the mistakes!
- Once the center of the cake feels slightly springy to the touch and wobbles just slightly, you should turn off the heat and crank the oven door open for about 30 minutes with the cake in the oven. This ensures that the top doesn’t fall or crack.
- Cool the cake in the refrigerator for at least 8 hours.
How To Store Cinnamon Cheesecake
You can store the cinnamon cheesecake in an air-tight container in the refrigerator for up to 5 days.
You can also freeze the cheesecake without the topping. Wrap in plastic wrap or an air-tight container and freeze for up to 1 month. Thaw in the refrigerator before serving.
📖 Recipe
Cinnamon Cheesecake Recipe
Equipment
- 8" springform pan
Ingredients
Cheesecake Base
- 1.5 cup Marie biscuits You can use Graham crackers too
- 1/3 cup Walnuts
- 1/2 cup Melted butter
Cheesecake Filling
- 2 1/3 cup Cream cheese, room temperature
- 2 Eggs, room temperature
- 1/4 Cream
- 1/3 cup Honey
- 3/4 cup Raw sugar You can use regular white sugar too.
- 1.5 tsp Cinnamon powder
- 1/3 cup All-purpose flour
- 2 tsp Vanilla extract
Roasted Figs
- 8 Fresh figs, cut into quarters
- 2 tsp Coconut sugar You can use brown sugar
- 2 tsp Coconut oil You can use olive oil too
Toppings
- Honey and Walnuts, coarsely chopped
Instructions
Cheesecake Base
- Preheat your oven to 180 C / 350 F.
- Combine Marie biscuits and walnuts in a food processor and blitz till you get fine crumbs.1.5 cup Marie biscuits, 1/3 cup Walnuts
- Mix this mixture with melted butter in a small bowl. This mixture should have the consistency of wet sand.1/2 cup Melted butter
- Press it down evenly at the bottom and sides of the pan. Bake for 10 minutes. Lower the oven temperature to 160 C/ 320 F while you're preparing the filling.
Cheesecake Filling
- Beat cream cheese, cream, sugar, honey, cinnamon powder, and flour in a large bowl with an electric mixer. 2 1/3 cup Cream cheese, room temperature, 1/4 Cream, 1/3 cup Honey, 3/4 cup Raw sugar, 1.5 tsp Cinnamon powder,1/3 cup All-purpose flour
- When this mixture is smooth, add one egg at a time, mixing well until incorporated. Stir in the vanilla extract.2 Eggs, room temperature, 2 tsp Vanilla extract
- Pour into the prepared crust. Carefully place in the oven and bake at 160 C / 320 F for about 50-60 minutes. The top of the cake should look cooked, and the center should be a bit wobbly.
- Turn off the heat and slightly crack the door open and allow to cool for 30 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place on your serving plate.
- Serve with the roasted figs on top. Drizzle some honey and sprinkle a few walnuts for the finishing touch. Enjoy!
Roasted Figs
- Toss the figs with coconut sugar and coconut oil. 8 Fresh figs, cut into quarters, 2 tsp Coconut sugar, 2 tsp Coconut oil
- Bake in a preheated oven at 180 C / 350 F for 20-30 minutes until the fruit is juicy and just soft, but not mushy.
Notes
- Make sure all of your ingredients are at room temperature before making the filling.
- Don’t overbeat the batter. You don’t want to over-aerate it. Less air in the batter means the cake will be moist, dense, and rich.
- Bake at the recommended low temperature.
- It is always tempting to peek into the oven, especially with longer bake times. But trust me - as you can see with the cracked surface of my cinnamon cheesecake, it does not appreciate interference!
- Don't worry if this happens, though. This blog is a testimonial that even if the top gets a few cracks, the dessert itself will still look and taste exquisite. Plus, some toppings are always a great way to mask the mistakes!
- Once the center of the cake feels slightly springy to the touch and wobbles just slightly, you should turn off the heat and crank the oven door open for about 30 minutes with the cake in the oven. This ensures that the top doesn’t fall or crack.
- Cool the cake in the refrigerator for at least 8 hours.
Laura says
So many people like it I would make again
Natasha Minocha says
I'm so glad to hear that, Laura! Thank you for stopping by xx
Praveen says
You make is sound so easy ,maybe I should start cooking soon
Natasha Minocha says
Oh, you really should! And it is easy 🙂 Thanks for stopping by!