Cinnamon Cheesecake Recipe -

Cinnamon Cheesecake with figs on top on a cake stand.

5 from 1 vote

Cinnamon Cheesecake Recipe

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!

Prep Time30

Cook Time1

Chilling time1

Course: Cakes, Dessert

Cuisine: American

Servings: servings

Calories: 612kcal

Author: Natasha Minocha

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

US Customary - Metric

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.

Nutrition