Go Back
–+ servings
Cinnamon Streusel Cheesecake
Print

Cinnamon Streusel Cheesecake

Creamy baked cheesecake with a cinnamon streusel topping and cinnamon icing
Course Dessert
Cuisine European
Keyword Cheesecake
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 16
Calories 455kcal
Author thebakingexplorer

Ingredients

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
Metric - US Customary

Instructions

  • 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

Nutrition

Calories: 455kcal | Carbohydrates: 41g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 269mg | Potassium: 126mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1086IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg