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. This is a divine treat that takes little effort to make.
An utter symphony of flavors, this cinnamon cheesecake recipe is blissful. No water bath needed to get the perfect smooth texture – it’s straight forward and fairly simple. The cinnamon is not overpowering here. Rather, it helps to bring out the other ingredients and toppings beautifully. It balances the delicate sweetness with a nice warmth, pairs with honey perfectly, and lets the fresh figs shine.
I am obsessed with fresh figs! Having never tasted truly fresh ones for the majority of my adult life, I, immediately fell in love with them a few years ago. Since then, I await their arrival with mega enthusiasm and think of dozens of ways to incorporate them in recipes – focaccia being an all-time favorite.
Plump green ripe figs with the ruby red delicate interior, these fruits a treat to the eye and palate. They are full of goodness too and add a fresh seasonal touch to this rich dessert.
The Easy Cinnamon Cheesecake Recipe
As with all cheesecakes, I recommend making this a day before serving. Letting it set overnight in the fridge really makes all the difference in creating the ideal tender – firm consistency.
Note on the roasted figs – I did this before making the cheesecake, but you can do it while it cools.
Start by quartering your figs and sprinkling 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.
You can also honey roast them.
Preheat your oven for baking the base (180 C)
In the base, I used a simple combination of butter and Marie biscuits (graham crackers will work well too). Since I planned on using walnuts as a topping, I included some crushed walnuts in the base as well to tie it all together – this is an optional ingredient, but does add a great nuttiness and texture to the base which was delicious.
Crush the biscuits and walnuts and combine with melted butter until you get a uniform crumb. This should be evenly mixed and have a sandy texture.
Press this mixture onto the base of a springform pan. Make sure it is packed tightly and then bake.
While the crust bakes, we work on the filling. Beat the cream cheese, raw sugar, honey, cream, flour, and cinnamon powder together. When this mixture is blended well and smooth, add in one egg at a time.
At this point, remember to not overbeat the mixture – that over aerates it and you will not get a rich, dense texture.
Finally, mix in vanilla extract. It s a good idea to use the finest quality you can get your hands on.
Baking the Cheesecake
Pour the cheesecake filling into the baked crust. I used an 8-inch springform pan for this cheesecake and it baked for about 55 minutes. If you plan on using a larger pan, even 9 inch, then watch it carefully. It will probably take slightly less time.
I like to cover the bottom and outsides of the springform cake pan with foil to avoid any instance of batter leaking out and messing up your oven.
Now just sit back and let the oven do its job! It is always tempting to peep 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!
Chilling and Toppings
Now the hardest part in this recipe – letting the cheesecake cool. Once it is baked and has set in the switched-off oven for 30 minutes, send it into the fridge for at least 8 hours. I recommend letting this sit overnight to get the ideal firm consistency.
Before serving, I topped the cheesecake with the roasted figs, a drizzle of honey, and some chopped walnuts.
There you have it – an irresistibly scrumptious, sophisticated dessert which is also fuss free to make.
Variations of the Cinnamon Cheesecake Recipe
Making it eggless –
For another eggless cheesecake, you can also check out my Saffron Cardamom Cheesecake recipe.
Raw Sugar substitute – regular white sugar is a great replacement for raw sugar in case you do not have any on hand!
Figs – Not everyone can get fresh figs easily, which is not a problem at all with this recipe. Not only is the cheesecake fabulous without a fruit topping, but it has ingredients that pair wonderfully with other seasonal fruits. I would recommend roasted apples, pears, or any berries!
- Make sure all of your ingredients are at room temperature before making the base/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.
- Once the center of the cake feels slightly springy to 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 if not letting it set overnight.
More Cheesecake Recipes
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
Cinnamon Cheesecake Recipe
- 8" springform pan
- 1.5 cup Marie biscuits You can use Graham crackers too
- 1/3 cup Walnuts
- 1/2 cup Melted butter
- 540 gms Cream cheese,, softened to room temperature
- 2 Eggs, at 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
- 8 Fresh figs, cut into quarters
- 2 tsp Coconut sugar You can use brown sugar
- 1/2 tsp Coconut oil You can use olive oil too
- Honey and Walnuts, coarsely chopped
- Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium foil.
- 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 to 160C while you're preparing for the 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. Carefully place in the oven and bake at 160C 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!
- Toss the figs with coconut sugar and coconut oil.
- Bake in a preheated oven at 180C for 20-30 minutes until the fruit is juicy and just soft, but not mushy.