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    Cinnamon Streusel Cheesecake

    22/12/2016 by thebakingexplorer 9 Comments

    Jump to Recipe Print Recipe

    The inspiration for this Cinnamon Streusel Cheesecake came from a visit to a pub where they served something of the same name. My boyfriend adores anything cinnamon so it always catches my eye. I took him a piece home as I knew he would love it, and indeed he did. He kindly shared a bite with me and it was so yummy I knew I had to make a homemade version! I really upped the wow factor by adding cinnamon to the base as well as the streusel topping, plus a cinnamon icing drizzled over the top. I think this will be our dessert on Christmas Day!

    Step by step...

    To make the base I whizzed up digestive biscuits in a food processor, I also mixed in some cinnamon.

    I melted butter and mixed it into the biscuit crumbs. I pressed the mixture into a lined 23cm springform tin and put it in the fridge for 30 minutes to chill.

    To make the cheesecake filling I mixed together full fat cream cheese, egg yolks, caster sugar and vanilla extract until it was smooth.

    Using an electric hand mixer I beat the whites from the eggs until stiff and then folded them into the cream cheese mixture.

    I took the base out of the fridge and poured the cheesecake mixture on top. I put the tin onto a baking tray as sometimes I find a little butter can leak from springform tins when baking cheesecake.

    It baked for 40 minutes at 180C/160C Fan/350F/Gas Mark 4. Then I left it to cool fully before putting it in the fridge to chill.

    When it was cold, I whipped up double cream and spread it all over the top.

    For the streusel topping I mixed together melted butter, plain flour, light brown sugar, cinnamon and a pinch of salt.

    I covered the cheesecake generously with the streusel topping. For a final flourish I made some icing using icing sugar, cinnamon and enough water to make it a thick consistency. I drizzled it all over the cheesecake, then dusted over some icing sugar.

    The Cinnamon Streusel Cheesecake was absolutely divine! The cinnamon flavour was just right, the cheesecake was light and fluffy, and the streusel topping was crunchy. I served it at a dinner party and everyone had two slices - the perfect review!

    Recommended equipment & ingredients*

    23cm Springform tin Mixing bowls Cooling rack
    Kitchen scales Electric hand mixer

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Cinnamon Streusel Cheesecake

    Creamy baked cheesecake with a cinnamon streusel topping and cinnamon icing
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Cheesecake
    Prep Time: 40 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 20 minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    • 200 g Digestive biscuits
    • 6 tsp Ground Cinnamon
    • 180 g Butter melted
    • 575 g Full fat cream cheese
    • 3 Eggs
    • 135 g Caster sugar
    • 1 ½ tsp Vanilla extract
    • 300 ml Double cream
    • 100 g Light brown sugar
    • 190 g Plain flour
    • 70 g Icing sugar
    • A pinch of Salt

    Instructions

    • To make the base whizz up the disgestive biscuits in a food processor along with 2 ½ tsp of the cinnamon. Mix 70g of the melted butter into the biscuit crumbs
    • Press the mixture into a lined 23cm springform tin and put it in the fridge for 30 minutes to chill
    • To make the cheesecake filling mix together the full fat cream cheese, the yolks from the eggs (keep the whites), the caster sugar and the vanilla extract until it is smooth
    • Using an electric hand mixer beat the whites from the eggs until stiff and then fold them into the cream cheese mixture
    • Take the base out of the fridge and pour the cheesecake mixture on top. Put the tin onto a baking tray as sometimes a little butter can leak from springform tins when baking cheesecake
    • Bake it for 40 minutes at 180C/160C Fan/350F/Gas Mark 4. Then leave it to cool fully to room temperature before putting it in the fridge to chill and go completely cold
    • Whip up the double cream and spread it all over the top of the cold cheesecake
    • For the streusel topping mix together 110g of the meltedbutter, the plain flour, light brown sugar, 2 ½ tsp of the cinnamon and the salt
    • Cover the cheesecake generously with the streusel topping, pressing it into the cream
    • Make some icing using the icing sugar, 1 tsp of the cinnamon and enough water to make it a thick consistency. Drizzle it all over the cheesecake, then dust over some icing sugar
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Crumb topping recipe from Baking A Moment.

    If you like this, check out more of my Cheesecake recipes!

    Previous Post: « Vegan Mincemeat Plait
    Next Post: Raspberry & Coconut Tarts (Vegan) »

    Reader Interactions

    Comments

    1. Angela Campos

      December 23, 2016 at 1:11 am

      Cheese cake is one of my favorites! This recipe looks fabulous, thank you for linking up at Sunday Fitness & Food.

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:15 pm

        Me too Angela! I've made this one a few times now 🙂

        Reply
    2. Kate Glutenfreealchemist

      December 24, 2016 at 3:02 pm

      Divine! What more can I say?
      Happy Christmas xx

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:15 pm

        Thanks Kate!

        Reply
    3. Angela Entwistle

      December 26, 2016 at 8:43 pm

      Ooh yum! Cheesecake & Cinnamon - I can definitely see why you recreated it at home it after trying it whilst out & about,
      Angela x

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:16 pm

        Thanks Angela! It had to be done!

        Reply
    4. Eb Gargano

      December 27, 2016 at 8:19 pm

      Woah...this looks and sounds amazing!!! I do love being inspired by visits to local eateries - it means no I can class any good meal out as 'research' 😉 Thanks for linking up to #CookBlogShare!! Eb x

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:17 pm

        Thanks Eb! It really is a tasty cheesecake! I like your thinking on eating out!!

        Reply

    Trackbacks

    1. Four recipes for delicious sweet treats and #CookBlogShare linky week 1 2017 - Sneaky Veg says:
      15/05/2018 at 11:55 am

      […] A truly delicious offering from The Baking Explorer. […]

      Reply

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