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.
1.5cup Marie biscuitsYou can use Graham crackers too
540gmsCream cheese,, softened to room temperature
2Eggs, at room temperature
3/4cupRaw sugarYou can use regular white sugar too.
8Fresh figs, cut into quarters
2tspCoconut sugarYou can use brown sugar
1/2tspCoconut oilYou 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.