I have a thing for cinnamon. I've said before: I measure cinnamon "with my heart." When I make my Mom's cinnamon rolls, I just sprinkle cinnamon to my heart's content. <3 As such, I dreamed up this beauty. This Cinnamon Pumpkin Cheesecake is everything!
Last Fall I made some [Cinnamon Roll Bars] that were just out of this world! So, when I set out to make a pumpkin cheesecake, I had an idea. A wonderful, super cinnamony idea. Those cinnamon blondies would be a *perfect* cheesecake crust! So, here she is: a cinnamon blondie crust topped with a creamy no-bake pumpkin cheesecake! The finishing touch is a swirl of cinnamon whipped cream!
The cinnamon blondies are super easy and mix up in one bowl! You can bake them in a standard 9" springform pan (like this one [here]). I use a "push pan" because I LOVE it. This pan's bottom has a silicone seal that's waterproof. Nothing will drip out of your pan during baking and burn in your oven, and when you have a recipe requiring a water bath, you can just set the pan right down in the water with no leaking! If you're interested in one for yourself, you can find one [here].
Once the crust is baked (your whole house will smell of cinnamon!) and cooled, you top it with fluffy no-bake pumpkin cheesecake. Now, this is the hard part: the waiting. The cheesecake needs to chill in the refrigerator for at least 3 hours before cutting it!
Neither the crust nor the cheesecake filling are super sweet, so a dollop (or two) of cinnamon whipped cream really enhances the cheesecake nicely! The cheesecake can be made in advance, but you'll want to make the whipped cream right before serving it.
The thick, chewy, super cinnamony blondie crust is JUST what this pumpkin cheesecake needed to be over-the-top delicious! I hope you'll give it a try. I may measure cinnamon with my heart, but I also included actual measurements in the recipe for you. 😉
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Cinnamon Pumpkin Cheesecake
Cinnamon Blondie Crust:
No-Bake Pumpkin Cheesecake:
- Preheat oven to 350° F. Grease an 9" springform pan (see note). Set aside.
- In a small bowl, combine the dry ingredients (flour, cinnamon, and salt). Set aside.
- In a large bowl, combine the melted butter, brown sugar, egg, and vanilla extract. Mix until thoroughly combined.
- Add the dry ingredients and stir until just combined. Scrape mixture into the prepared pan.
- Smooth the mixture evenly into the pan. Bake 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool completely on a wire rack.
- In the bowl of a stand mixer, combine cream cheese, sugar, and brown sugar. Beat until smooth.
- Add pumpkin, vanilla extract, and spices and mix until incorporated.
- In a second mixer bowl, beat the cream with the whisk attachment. Gradually add the sugar. Beat to stiff peaks
- Fold the whipped cream gently into the pumpkin mixture, taking care to not deflate the mixture. Continue folding until no streaks remain.
- Dollop the pumpkin cheesecake mixture on top of the cooled crust, smoothing the top. Place the cheesecake in the refrigerator to chill for at least 4 hours.
For Whipped Cream:
- Place cold heavy cream, powdered sugar, and cinnamon in the bowl of a stand mixer. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
- After it has chilled, top the cheesecake with the cinnamon whipped cream.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.