Cinnamon And Coffee Cheesecake Recipe

Indulge in this irresistible Cinnamon & Coffee Cheesecake, a lighter, less sweet twist on a classic! Adapted from Lesley Mackley's *Gourmet Book of Tea and Coffee*, this recipe creates a perfectly sized 8-inch cheesecake baked in a springform pan. The crunchy cookie crust and creamy coffee-cinnamon filling are topped with a decadent chocolate swirl – a symphony of flavors that will tantalize your taste buds. Perfect for coffee lovers and cheesecake enthusiasts alike! Prepare to be amazed by how easy this gourmet dessert is to make.

Prep Time 30 mins
Cook Time 70 mins
Calories 581.4 kcal
Protein 19g
Rating 4.3 (3 Reviews)
Cinnamon And Coffee Cheesecake 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cinnamon And Coffee Cheesecake

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How to Make Cinnamon And Coffee Cheesecake

  1. Preheat oven to 180°C (350°F).
  2. Grease and flour an 8-inch (20cm) round springform cake tin.
  3. Crush 200g (1 ½ cups) crunchy cookies into fine crumbs using a blender or food processor. Combine with 80g (⅓ cup) melted unsalted butter in a bowl.
  4. Press the cookie mixture evenly into the base of the prepared tin. Refrigerate while preparing the filling.
  5. In a large bowl, beat together 500g (2 cups) cream cheese and 200ml (¾ cup) heavy cream until smooth.
  6. Add 3 large eggs, one at a time, beating well after each addition. Whisk in 2 tablespoons all-purpose flour, 100g (½ cup) granulated sugar, 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water, and 1 teaspoon ground cinnamon.
  7. Beat until thoroughly combined. Pour the filling over the chilled cookie crust.
  8. Melt 50g (1.75 ounces) dark chocolate in a double boiler or microwave.
  9. Drizzle the melted chocolate over the cheesecake filling.
  10. Using a toothpick or knife, gently swirl the chocolate to create a marbled effect.
  11. Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
  12. Turn off the oven and leave the cheesecake to cool inside the oven with the door slightly ajar for at least 1 hour.
  13. Once completely cooled, carefully remove the cheesecake from the springform pan and refrigerate for at least 2 hours before serving.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

68g

Fat

122g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Potluck Dinner Party Chocolate Cheesecake Cheese Eggs Brunch Taste Mood Sweet To Go Presentation Served Cold 4 Hours Or Less