Cinnamon And Coffee Cheesecake Recipe

Name: Cinnamon And Coffee Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Base; 185 g chocolate chip cookies (finely crushed ~ 6 oz, See Note); 45 g unsalted butter (melted ~ 1 1/2 oz); For Filling; 500 g cream cheese (1 lb or 2 cups); 315 ml single cream (10 oz or 1 1/4 cups); 3 eggs (beaten); 30 g plain flour (sifted ~ 1 oz or 1/4 cup); 120 g caster sugar (4 oz or 1/2 cup); 2 tablespoons strong black coffee; 1 teaspoon ground cinnamon; 60 g chocolate (in pieces & dark preferred ~ 2 oz)

Servings: persons

For Base
185 g chocolate chip cookies (finely crushed ~ 6 oz, See Note)
45 g unsalted butter (melted ~ 1 1/2 oz)
For Filling
500 g cream cheese (1 lb or 2 cups)
315 ml single cream (10 oz or 1 1/4 cups)
3 eggs (beaten)
30 g plain flour (sifted ~ 1 oz or 1/4 cup)
120 g caster sugar (4 oz or 1/2 cup)
2 tablespoons strong black coffee
1 teaspoon ground cinnamon
60 g chocolate (in pieces & dark preferred ~ 2 oz)

1
Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside.
2
FOR BASE ~ Using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.
3
FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs, flour, sugar, coffee & cinnamon. Beat together thoroughly & pour onto the cookie base.
4
Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect.
5
Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.
6
NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft.
7
NOTE #2: I did not have the right size spring-form pan, so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim, so I put the balance of filling in 2 ramekins.
8
NOTE #3: The base & filling are both very quick & easy fixes, but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.

1368

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For Base, 185 g chocolate chip cookies (finely crushed ~ 6 oz, See Note), 45 g unsalted butter (melted ~ 1 1/2 oz), For Filling, and more.

Yes, Cinnamon And Coffee Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon And Coffee Cheesecake

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