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!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Cinnamon Streusel Cheesecake
To make the base, whizz up digestive biscuits in a food processor, then mix in cinnamon. Melt butter and mix it 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 full fat cream cheese, egg yolks, caster sugar and vanilla extract until smooth.
Using an electric mixer, beat the egg whites until stiff, then fold them into the cream cheese mixture. Pour the cheesecake mixture on top of the base. Put the tin onto a baking tray as a little butter can leak from springform tins when baking cheesecake. Bake for 40 minutes then leave to cool fully before putting it in the fridge to chill.
When it is cold, whip up double cream and spread it all over the top. For the streusel topping, mix together melted butter, heat treated plain flour, light brown soft sugar, cinnamon and a pinch of salt. Cover the cheesecake generously with the streusel topping. Make some icing using icing sugar, cinnamon and enough water to make it a thick consistency. Drizzle it all over the cheesecake, then dust 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*
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Cinnamon Streusel Cheesecake
For the biscuit base
- 200 g Digestive biscuits
- 2 ½ tsp Ground cinnamon
- 70 g Butter melted
For the filling
- 575 g Full fat cream cheese
- 3 Eggs
- 135 g Caster sugar
- 1 ½ tsp Vanilla extract
For the topping
- 300 ml Double cream
- 110 g Butter melted
- 100 g Light brown soft sugar
- 190 g Plain flour heat treated
- 2 ½ tsp Ground cinnamon
- A pinch of Salt
For the icing
- 70 g Icing sugar
- 1 tsp Ground cinnamon
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4
- To make the base whizz up the disgestive biscuits in a food processor along with the cinnamon. Mix 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 (keeping 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 this cheesecake
- Bake it for 40 minutes. 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 the melted butter, the plain flour, light brown sugar, 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, the cinnamon and enough water to make it a thick consistency. Drizzle it all over the cheesecake, then dust over some icing sugar
If you like this, check out more of my Cheesecake recipes!
Crumb topping recipe from Baking A Moment.