There’s something magical about the first bite of cinnamon crunch cheesecake. The delicate creaminess, the crackling cinnamon-sugar topping, and the buttery graham cracker crust all blend together into a dessert that feels like a warm hug on a chilly day.
For me, this cheesecake takes me back to cozy autumn afternoons in my grandmother’s kitchen. She would hum softly as she mixed cream cheese and sugar, filling the air with a sweet, tangy aroma. The cinnamon crunch topping was always the highlight — crispy, golden, and so tempting that we kids would sneak little crumbles off the baking tray before it even hit the cake. This dessert carries the spirit of family gatherings, holiday meals, and quiet moments when you want something indulgent and comforting.
Cinnamon has long been a beloved spice across cultures, prized not just for its warm flavor but for its deep-rooted place in traditions. In many households, cinnamon desserts mark special times: fall harvests, winter holidays, or simply the end of a long week when you deserve something sweet. This cinnamon crunch cheesecake captures that feeling perfectly — the union of a classic cheesecake with the irresistible charm of a cinnamon-sugar streusel.
Why You’ll Love This Cinnamon Crunch Cheesecake
This recipe is a true celebration of textures and flavors. The creamy cheesecake contrasts beautifully with the crunchy cinnamon topping, while the buttery crust holds it all together. It’s ideal for gatherings, holidays, or anytime you want to impress guests with a dessert that looks fancy but is surprisingly simple to make. Plus, you can prepare it a day ahead, making your life easier.
INGREDIENTS YOU’LL NEED
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
For the cinnamon crunch topping:
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup all-purpose flour
- ½ tsp cinnamon
- ¼ cup unsalted butter, softened
HOW TO MAKE CINNAMON CRUNCH CHEESECAKE
Let’s walk through this cinnamon crunch cheesecake step by step, so you can feel confident and excited as you bake.
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare the crust
In a medium bowl, mix the graham cracker crumbs and sugar, then pour in the melted butter. Stir until the mixture feels like damp sand. Press it firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop it in the fridge to chill while you make the filling.
Step 2: Make the cheesecake filling
Using an electric mixer, beat the cream cheese until smooth and creamy. Add the sugar and mix until combined, scraping down the sides of the bowl. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract. Pour this luscious batter over the chilled crust, smoothing the top with a spatula.
Step 3: Create the cinnamon crunch topping
In another bowl, combine the granulated sugar, brown sugar, flour, and cinnamon. Cut in the softened butter with a fork or your fingers until the mixture forms clumps. This is the magical topping that gives your cheesecake that signature crunch.
Step 4: Bake
Sprinkle the cinnamon crunch mixture evenly over the cheesecake batter. Bake in a preheated 325°F oven for 50–60 minutes, or until the center is just set. The topping should be golden and crisp. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Step 5: Serve and enjoy
When ready to serve, release the springform pan and slice into generous wedges. Each bite offers creamy, sweet cheesecake and crunchy, spiced topping — pure bliss.
HELPFUL TIPS
- Use room-temperature cream cheese for the smoothest filling.
- To prevent cracking, don’t overmix the batter, especially after adding the eggs.
- Chill the cheesecake fully before slicing for the cleanest cuts.
- You can double the cinnamon crunch topping if you love extra texture.
DETAILS
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 5 hours (including chilling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
NOTES
If you prefer, you can swap graham crackers for digestive biscuits or vanilla wafers in the crust. This cheesecake can also be frozen — just wrap slices tightly and thaw overnight in the fridge.
NUTRITIONAL INFORMATION
(Per slice, approximate):
Calories: 420
Fat: 28g
Carbohydrates: 38g
Protein: 6g
FREQUENTLY ASKED QUESTIONS
Can I make cinnamon crunch cheesecake ahead of time?
Yes! This cheesecake actually tastes better when chilled overnight.
What’s the best way to store leftovers?
Store tightly covered in the refrigerator for up to 4 days.
Can I freeze it?
Absolutely. Wrap individual slices well and freeze for up to 1 month.
STORAGE INSTRUCTIONS
Refrigerate covered for up to 4 days. For longer storage, freeze slices wrapped in plastic and foil, and thaw in the fridge before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Classic New York Cheesecake
- Lemon Ricotta Cheesecake
- Pumpkin Swirl Cheesecake
CONCLUSION
Cinnamon crunch cheesecake is more than just a dessert — it’s a celebration of cozy flavors, crunchy textures, and sweet memories. Whether you’re sharing it at a holiday gathering or savoring it quietly on your own, each bite brings warmth and comfort. Happy baking!
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Cinnamon Crunch Cheesecake
Description
There’s something magical about the first bite of cinnamon crunch cheesecake. The delicate creaminess, the crackling cinnamon-sugar topping, and the buttery graham cracker crust all blend together into a dessert that feels like a warm hug on a chilly day.
For me, this cheesecake takes me back to cozy autumn afternoons in my grandmother’s kitchen. She would hum softly as she mixed cream cheese and sugar, filling the air with a sweet, tangy aroma. The cinnamon crunch topping was always the highlight — crispy, golden, and so tempting that we kids would sneak little crumbles off the baking tray before it even hit the cake. This dessert carries the spirit of family gatherings, holiday meals, and quiet moments when you want something indulgent and comforting.
Cinnamon has long been a beloved spice across cultures, prized not just for its warm flavor but for its deep-rooted place in traditions. In many households, cinnamon desserts mark special times: fall harvests, winter holidays, or simply the end of a long week when you deserve something sweet. This cinnamon crunch cheesecake captures that feeling perfectly — the union of a classic cheesecake with the irresistible charm of a cinnamon-sugar streusel.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- For the cinnamon crunch topping:
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup all-purpose flour
- ½ tsp cinnamon
- ¼ cup unsalted butter, softened
Instructions
Step 1: Prepare the crust
In a medium bowl, mix the graham cracker crumbs and sugar, then pour in the melted butter. Stir until the mixture feels like damp sand. Press it firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop it in the fridge to chill while you make the filling.
Step 2: Make the cheesecake filling
Using an electric mixer, beat the cream cheese until smooth and creamy. Add the sugar and mix until combined, scraping down the sides of the bowl. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract. Pour this luscious batter over the chilled crust, smoothing the top with a spatula.
Step 3: Create the cinnamon crunch topping
In another bowl, combine the granulated sugar, brown sugar, flour, and cinnamon. Cut in the softened butter with a fork or your fingers until the mixture forms clumps. This is the magical topping that gives your cheesecake that signature crunch.
Step 4: Bake
Sprinkle the cinnamon crunch mixture evenly over the cheesecake batter. Bake in a preheated 325°F oven for 50–60 minutes, or until the center is just set. The topping should be golden and crisp. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Step 5: Serve and enjoy
When ready to serve, release the springform pan and slice into generous wedges. Each bite offers creamy, sweet cheesecake and crunchy, spiced topping — pure bliss.
Notes
If you prefer, you can swap graham crackers for digestive biscuits or vanilla wafers in the crust. This cheesecake can also be frozen — just wrap slices tightly and thaw overnight in the fridge.