Velvety Coffee Cinnamon Cheesecake with a Nutty Crust

This velvety coffee cinnamon cheesecake is the perfect treat for cozy autumn days. Featuring a delightful blend of creamy cheese, aromatic cinnamon, and rich espresso, this cheesecake offers a harmonious balance of flavors that will captivate your taste buds. The nutty crust adds a delightful crunch, making each bite a perfect combination of textures. Whether you’re a coffee lover or a cheesecake enthusiast, this recipe is sure to become a favorite.

Why You’ll Love This: You’ll love this cheesecake for its smooth and creamy texture, enhanced by the warm flavors of cinnamon and coffee. The combination of cream cheese and fresh cheese creates a rich and velvety filling, while the nutty crust provides a satisfying crunch. This recipe is perfect for those who enjoy a sophisticated dessert with a unique twist. The process of making this cheesecake is straightforward, allowing you to create a bakery-quality dessert in your own kitchen.

Perfect Occasion: This cheesecake is perfect for special occasions such as family gatherings, holiday dinners, or a cozy autumn afternoon. It’s also an excellent choice for potlucks, dinner parties, or as a luxurious treat for yourself. Its impressive presentation and delicious taste make it a standout dessert for any event.

Decoration Tips: To elevate the presentation of your cheesecake, consider drizzling it with salted caramel sauce and garnishing it with caramel popcorn. You could also add a dusting of cinnamon or cocoa powder on top for an extra touch of elegance. Fresh berries or a sprinkle of chopped nuts can add color and texture, making your cheesecake look as good as it tastes.

Ingredients (for an 18cm pan):

For the Crust:

• 100g biscuits (for coffee)
• 100g hazelnuts
• 80g butter

For the Filling:

• 350g cream cheese
• 350g fresh cheese
• 110g powdered sugar
• 10g vanilla sugar
• 0.5-1 tsp cinnamon (to taste)
• 2 eggs
• 20g cornstarch
• 60ml espresso

Instructions:

Prepare the Crust:

1. Finely grind the hazelnuts and biscuits in a blender until they form fine crumbs.
2. Add the melted butter to the crumbs and mix well.
3. Press the crumb mixture into the bottom of a prepared 18cm pan using the back of a spoon or the bottom of a glass to compact it evenly.
4. Place the pan in the refrigerator while you prepare the filling.

Prepare the Filling:

1. In a large bowl, combine the fresh cheese, powdered sugar, vanilla sugar, cinnamon, and eggs. Blend until smooth and homogeneous.
2. Add the cornstarch and espresso, blending again until fully incorporated.
3. Gently fold in the cream cheese, mixing carefully with a spatula or whisk to avoid incorporating too much air, which can cause the cheesecake to crack.

Assemble and Bake:

1. Pour the filling into the prepared crust, spreading it evenly.
2. Preheat the oven to 180°C (356°F). Place a pan of water on the lower rack to create steam, which helps prevent cracks in the cheesecake.
3. Bake the cheesecake for 30-40 minutes. The center should still jiggle slightly when you gently shake the pan.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually.
5. Remove the cheesecake from the oven and let it cool at room temperature for an hour before refrigerating it. For best results, refrigerate overnight.

Decoration:

1. Decorate the cooled cheesecake with your preferred toppings. Salted caramel sauce and caramel popcorn make a delightful combination that complements the flavors beautifully.

Enjoy your velvety coffee cinnamon cheesecake!