Name: Cinnamon Streusel Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 16
Cuisine: European
Ingredients: A pinch of Salt; 135 g Caster sugar; 1 1/2 tsp Vanilla extract; 70 g Icing sugar; 300 ml Double cream; 3 Eggs; 2 1/2 tsp Ground cinnamon; 575 g Full fat cream cheese; 200 g Digestive biscuits; 70 g Butter (melted); 100 g Light brown soft sugar; 190 g Plain flour (heat treated)

Cinnamon Streusel Cheesecake

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Creamy baked cheesecake with a cinnamon streusel topping and cinnamon icing

By: Thebakingexplorer (via Thebakingexplorer)

Original Publish: Dec 22, 2016

Last Updated: Mar 1, 2026

Prep: 40 mins

Cook: 40 mins

Yields: 16

Nutrition Facts

455 kcalCalories

6 gProtein

41 gCarbs

31 gFat

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