Alright, Let’s Talk Cheesecake
Hey there! So, you wanna dive into the world of truly epic cheesecake, huh? Specifically, the kind that has that irresistible cinnamon crunch layer? You’ve come to the right place, pull up a chair. This isn’t one of those super-fussy, pristine recipes (though the end result *looks* pretty great). This is how I make it, in my slightly chaotic kitchen, usually with a cat supervising from a safe distance. I first stumbled onto making a crunch topping like this years ago after a failed attempt at recreating a specific coffee shop treat, and let me tell you, putting it on a cheesecake? Game changer. It’s become a holiday staple, a potluck superstar, and frankly, my go-to comfort bake when the world feels a bit much. It always gets devoured, sometimes before I even get a decent picture!
Why This Cinnamon Crunch Cheesecake is My Jam
Okay, so why *this* cheesecake? Why go through the faff (a bit of a faff, I admit!) of a water bath and slow cooling? Because it’s worth it, every single time. My family goes absolutely bonkers form this cheesecake, honestly its borderline embarrassing how fast it disappears. I make this when I need a guaranteed crowd-pleaser, when I want something that feels a bit special but isn’t impossible to pull off on a weekend. Plus, that cinnamon crunch topping? It adds texture and spice that takes a classic cheesecake and just elevates it. It’s smooth, creamy, tangy goodness with that sweet, crumbly, spicy contrast on top. Perfection.
Stuff You’ll Need (Ingredients):
Measurement notes: I’m giving you weights and cups where it makes sense, but honestly, baking is forgiving enough sometimes that ‘a decent handful’ works too. Just… maybe not for the cream cheese!
For the Crust:
- About 250g (approx 9oz) graham crackers or digestive biscuits, crushed fine (use a food processor if you have one, or just put ’em in a bag and bash ’em)
- 100g (approx 3.5oz) unsalted butter, melted
- 2-3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Filling:
- 750g (approx 30oz) full-fat cream cheese, softened *really* well (this is important!)
- 200g (approx 1 cup) granulated sugar
- 3 tablespoons all-purpose flour (stops cracking, mostly)
- 1 teaspoon vanilla extract (I like a good quality one, makes a difference)
- Zest of half a lemon (optional, but adds brightness, trust me)
- 3 large eggs, plus 1 extra egg yolk (makes it extra rich)
- 120ml (approx 1/2 cup) sour cream or full-fat Greek yogurt (sour cream is classic, yogurt works in a pinch)
For the Cinnamon Crunch Topping:
- 60g (approx 1/2 cup) all-purpose flour
- 50g (approx 1/4 cup) granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 60g (approx 4 tbsp) cold unsalted butter, cut into small cubes
Let’s Get Baking! (Directions)
Okay, deep breaths. It’s a bit of a process, but totally manageable.
- Get the Oven Ready: Preheat your oven to 160°C (325°F). Wrap the outside bottom and sides of a 23cm (9-inch) springform pan *really* well with heavy-duty aluminum foil. Like, multiple layers. This is for the water bath and you absolutely do not want leaks. Seriously.
- Crust Time: In a medium bowl, mix together the crushed biscuits/graham crackers, melted butter, sugar, and cinnamon until it looks like wet sand. Press this firmly into the bottom of your prepared springform pan. You can use the bottom of a glass or a measuring cup to get it nice and compact. Pop it in the freezer for about 15 minutes while you make the filling.
- Make the Filling: In a large bowl (or your stand mixer bowl), beat the softened cream cheese with the sugar and flour until it’s super smooth, no lumps allowed! This is where I usually sneak a tiny taste, just to make sure the sugar is right (it always is). Beat in the vanilla and lemon zest if you’re using it.
- Add the Eggs: Add the eggs and extra yolk one at a time, beating on low speed just until each is incorporated. Don’t overmix! Overmixing = cracks later. We don’t want cracks.
- Sour Cream/Yogurt In: Gently mix in the sour cream or yogurt until *just* combined. The batter will be thick and smooth.
- Pour and Prep Water Bath: Pour the filling over your chilled crust. Smooth the top. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan so it comes about halfway up the sides of the cheesecake pan.
- Bake It: Carefully place the whole setup (roasting pan with cheesecake in water bath) into the preheated oven. Bake for about 60-75 minutes. How do you know it’s done? The edges should look set, but the center (about a 2-3 inch circle) should still look a little jiggly. Don’t worry, it sets up as it cools.
- Cool Slowly (Crucial!): Turn off the oven. Prop the oven door open about an inch or two (I use a wooden spoon). Leave the cheesecake in the water bath inside the cooling oven for about an hour. This slow cooling prevents cracking. Patience is a virtue here, folks.
- Chill Time: After the hour in the oven, carefully remove the cheesecake from the water bath and the roasting pan. Remove the foil form the sides. Let it cool completely on a wire rack, then cover it loosely and refrigerate for at least 4-6 hours, but ideally overnight. Seriously, it’s so much better the next day.
- Make the Crunch Topping: While the cheesecake is chilling (or just before serving), whisk together the flour, sugar, cinnamon, and salt in a small bowl. Cut in the cold butter using a pastry blender, a fork, or your fingers until it forms coarse crumbs. Spread these crumbs on a small baking sheet.
- Bake the Crunch: Bake the crumbs at 180°C (350°F) for 8-10 minutes, stirring halfway through, until golden brown and fragrant. Let cool completely. It gets crunchier as it cools.
- Finish It Off: Once the cheesecake is thoroughly chilled and the crunch topping is cool, gently spoon the crunch topping over the top of the cheesecake. You can cover the whole thing or just do a border. Your call.
Just a Few Notes (Stuff I Figured Out)
Okay, listen. Making cheesecake can feel intimidating, but it’s mostly about temperature and patience. Make *sure* your cream cheese is room temperature – like, properly soft, press-a-finger-into-it soft. If it’s cold, you’ll get lumps and overmix trying to get rid of them. The water bath isn’t optional if you want that silky smooth texture and minimal cracking. I learned this the hard way, trust me. Also, don’t skip the slow cooling in the oven. It’s a game changer.
Mix It Up (Variations I’ve Tried)
So, you can play with this! I’ve added a swirl of caramel sauce to the filling before pouring it over the crust, which was pretty lush. Sometimes I’ll add a pinch of nutmeg or cardamom to the cinnamon crunch for extra spice. I did try adding chopped apples to the filling once, figuring apple and cinnamon… yeah, don’t do that. It messed with the texture and didn’t cook right. Stick to adding things that won’t release a ton of moisture or need cooking time in the filling itself.
Tools You’ll Need (Equipment)
You’ll definitely want a 9-inch springform pan. It’s kind of non-negotiable for getting a cheesecake out nicely. A stand mixer or a good hand mixer helps immensely for the filling, though you *could* do it by hand with enough elbow grease and patience. A food processor is great for the crust, but a bag and rolling pin work just fine too. You’ll also need a large roasting pan for the water bath, bigger than your springform.
Storing Your Masterpiece
Keep any leftovers (haha, *leftovers*) covered tightly in the fridge. It’ll last 3-4 days, though honestly, in my house it never lasts more than a day before someone finds a reason for another slice. You can freeze slices too, wrapped individually, and then let them thaw in the fridge.
How I Like to Serve It
Straight up, cold form the fridge, is my favourite. Sometimes I’ll add a little dollop of whipped cream, maybe a drizzle of extra caramel sauce if I’m feeling fancy. My grandad used to insist a good cup of tea was the only accompaniment needed, and you know what? He wasn’t wrong.
Pro Tips (Lessons Learned the Hard Way)
Okay, biggest one: COLD BUTTER for the crunch topping. You want those distinct little crumbs, not a paste. Also, don’t overbake the cheesecake! A little jiggle is your friend. Learning about water baths really upped my cheesecake game, honestly. And lastly, resisting the urge to peek into the oven constantly while it’s baking. Just leave it be!
FAQs (Stuff People Ask Me)
Q: My cheesecake cracked! What went wrong?
A: Ah, bummer! Usually, that’s from overbaking, cooling too fast, or sometimes overmixing the batter (adds too much air). Make *sure* you do the water bath and the slow cool-down in the oven. It helps a lot!
Q: Can I use low-fat cream cheese?
A: Please don’t. Seriously. This recipe relies on the fat content for that classic rich, creamy texture. Low-fat will give you a rubbery, sad cheesecake. Trust me on this one, it’s a treat!
Q: Do I have to use the crunch topping?
A: It’s your life, but why wouldn’t you?! It’s the best part! But yes, you could make a plain cheesecake or top it with fruit instead. But it wouldn’t be the Cinnamon Crunch Cheesecake Recipe I’m raving about, would it?
Q: My crumbs didn’t get crunchy. Help!
A: Make sure your butter was cold and you baked them until they looked golden. They also get significantly crunchier once they cool completely. This post on streusel (which is basically what the topping is) has some great tips.
Okay, that’s it! Go forth and bake. Let me know how yours turns out!
simo
Med