Looking for a dessert that’s rich, cozy, and totally irresistible? This Milk Chocolate Cinnamon Cheesecake Recipe is exactly what you need. Imagine a creamy filling that’s perfectly spiced with cinnamon and laced with smooth milk chocolate, all sitting on a buttery cinnamon shortcrust. And to top it off? A luscious milk chocolate cinnamon ganache that takes it to the next level. Whether you’re hosting a dinner party or just craving something special, this Milk Chocolate Cinnamon Cheesecake is sure to be a hit.
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Ingredients You’ll Need:
- Rice flour
- Potato starch
- Cornstarch
- Cold butter
- Granulated sugar
- Large egg
- Ground cinnamon
- Salt
- Cream cheese
- Crème fraîche
- Eggs
- Vanilla bean
- Milk chocolate
- Heavy cream
- Cornstarch
- Unsalted butter
Choose a chocolate you like – I used Callebaut’s milk chocolate. I find Callebaut to be a great all-around option for baking, and I often use their other chocolates too. You can purchase it on Amazon.
Equipment You’ll Need:
- 22-23 cm springform pan
- Mixing bowls
- Whisk
- Spatula
- Rolling pin
- Parchment paper
- Baking beans or rice (for blind baking)
- Saucepan
- Heatproof bowls
- Knife
- Spoon
- Measuring cups and spoons
- Kitchen scale
Instructions:
- Prepare the Cinnamon Shortcrust:
- In a large bowl, mix together the rice flour, potato starch, cornstarch, ground cinnamon, and salt. Add the cold, diced butter and granulated sugar. Work the mixture until it resembles coarse crumbs.
- Add the egg and mix until the dough comes together. If the dough is too dry, add 1-2 tablespoons of cold water.
- Shape the dough into a disc and chill for 20 minutes. Roll out the dough between parchment paper and line a 22-23 cm springform pan with it. Freeze the lined pan for 20 minutes.
- Pre-bake the crust in a 175°C (350°F) oven for 25-30 minutes, removing the baking beans/rice for the last 10 minutes to allow the bottom to bake more thoroughly.
- Prepare the Cheesecake Filling:
- Finely chop the milk chocolate and place it in a heatproof bowl. Heat the heavy cream with the split vanilla bean in a saucepan until nearly boiling. Pour the cream over the chocolate and stir until smooth. Let cool slightly.
- In a large bowl, beat together the cream cheese, crème fraîche, and sugar until smooth. Add the eggs one at a time, then stir in the melted chocolate mixture and vanilla-infused cream. Finally, add the cinnamon and cornstarch, and mix until well combined.
- Pour the filling into the pre-baked crust and bake in a 160°C (320°F) oven for 60-70 minutes. Let the cheesecake cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
- Prepare the Cinnamon Ganache:
- Heat the heavy cream with ground cinnamon in a saucepan until nearly boiling. Pour over the finely chopped milk chocolate and stir until smooth. Add butter for extra gloss and creaminess.
- Pour the ganache over the chilled cheesecake and smooth the top with a spatula. Refrigerate until set.
Make It Lactose-Free or Use Regular Flour:
For those needing a lactose-free version of this Milk Chocolate Cinnamon Cheesecake, simply substitute the cream cheese, crème fraîche, and butter with lactose-free alternatives. You can also use regular wheat flour in place of the gluten-free flours, or substitute part of the flour with almond flour. Use the same measurements. When using regular flour, note that the pre-baking time may be shorter, so keep an eye on the crust.
Serving Suggestions:
This Milk Chocolate Cinnamon Cheesecake is delicious on its own, but you can take it up a notch by serving it with a dollop of whipped cream and a dusting of cinnamon. For an extra festive touch, sprinkle some crushed gingerbread cookies on top.
How to Store Your Milk Chocolate Cinnamon Cheesecake:
To store your Milk Chocolate Cinnamon Cheesecake, keep it in an airtight container in the refrigerator for up to 5 days. If you need to store it longer, you can freeze it. Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.
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Milk Chocolate Cinnamon Cheesecake
A rich and creamy cheesecake with a cinnamon shortcrust base. The filling combines smooth cream cheese, crème fraîche, and a touch of vanilla, all enhanced with melted milk chocolate and a warm cinnamon spice. Topped with a silky milk chocolate cinnamon ganache, this dessert is both indulgent and flavorful, perfect for any occasion.
Equipment
- 22-23 cm springform pan
- Mixing Bowls
- Whisk
- Spatula
- Rolling Pin
- Parchment paper
- Baking beans or rice (for blind baking)
- Saucepan
- Heatproof bowls
- Spoon
- Knife
- Measuring Cups and Spoons
- Kitchen Scale
Ingredients
For the Cinnamon Shortcrust:
- 120 g rice flour
- 90 g potato starch
- 90 g cornstarch
- 150 g cold butter, diced
- 100 g granulated sugar
- 1 large egg
- 2 tsp ground cinnamon
- 1-2 tbsp cold water (if needed)
- A pinch of salt
For the Cheesecake Filling:
- 525 g cream cheese (e.g., Philadelphia)
- 200 g crème fraîche
- 200 g granulated sugar
- 4 large eggs
- 1 vanilla bean
- 2 tbsp ground cinnamon
- 100 g milk chocolate, finely chopped
- 100 ml heavy cream
- 1 tbsp cornstarch
For the Cinnamon Ganache:
- 225 g milk chocolate, finely chopped
- 150 ml heavy cream
- 1.5 tsp ground cinnamon
- 1-2 tsp unsalted butter, room temperature
Instructions
Prepare the Cinnamon Shortcrust:
- Mix Ingredients: In a large bowl, combine rice flour, potato starch, cornstarch, ground cinnamon, and a pinch of salt. Add the cold, diced butter and granulated sugar. Work the mixture with your fingertips or a food processor until it resembles coarse crumbs.
- Add Egg and Water: Add the egg and mix until the dough comes together. If the dough seems too dry, add 1-2 tablespoons of cold water and mix until combined.
- Chill and Roll Out: Shape the dough into a disc and chill it in the refrigerator for 20 minutes. Roll out the dough between two sheets of parchment paper into a circle slightly larger than your pan. Line a 22-23 cm springform pan with the dough, pressing it into the bottom and up the sides. Freeze the lined pan for 20 minutes.
- Pre-bake: Pre-bake in a 175°C (350°F) oven for about 25-30 minutes, lined with parchment paper and filled with baking beans or rice. Prick the bottom if needed. Let cool.
Prepare the Cheesecake Filling:
- Melt Chocolate: Finely chop 100 g of milk chocolate and place it in a heatproof bowl. Pour 100 ml of heavy cream into a saucepan, add the split vanilla bean and its seeds. Heat until the cream is nearly boiling. Remove from heat and pour the cream over the chocolate. Let stand for 2 minutes, then stir until the chocolate is completely melted and smooth. Allow to cool slightly.
- Mix Filling: In a large bowl, beat together cream cheese, crème fraîche, and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate mixture and vanilla-infused cream (remove the vanilla bean before adding the cream). Add 2 tablespoons of ground cinnamon and 1 tablespoon of cornstarch, and mix until well combined.
- Pour Filling: Pour the filling into the pre-baked cinnamon shortcrust.
Bake the Cheesecake:
- Baking: Bake the cheesecake in a 160°C (320°F) oven for about 60-70 minutes, or until the edges are set and the center is slightly jiggly. Place a water bath on the lower rack of the oven to prevent cracks. Let the cheesecake cool in the oven with the door slightly ajar for about 30-60 minutes before removing and letting it cool completely to room temperature. Chill in the refrigerator for at least 4 hours or overnight.
Prepare the Cinnamon Ganache:
- Heat Cream: In a saucepan, heat 150 ml heavy cream with 1.5 teaspoons ground cinnamon until nearly boiling. Remove from heat and let the cinnamon infuse in the cream for 5-10 minutes.
- Melt Chocolate: Finely chop 225 g of milk chocolate and place it in a heatproof bowl. Pour the warm cream over the chocolate and let stand for 2 minutes.
- Stir and Add Butter: Stir until the chocolate is completely melted and smooth. Add 1-2 teaspoons of room temperature unsalted butter and stir until incorporated for extra gloss and creaminess.
- Apply Ganache: Allow the ganache to cool slightly before pouring or spreading it over the chilled cheesecake. Smooth the top with a spatula. Chill for at least 30 minutes to set the ganache.
Notes
- Flour Substitutions: You can substitute the gluten-free flours with regular all-purpose flour if desired. Alternatively, you can replace a portion of the flour with almond flour using the same measurements.
- Blind Baking Tip: During the last 10 minutes of pre-baking, I removed the baking beans/rice to allow the bottom to bake more thoroughly.
- Gluten-Free Adjustments: If making the gluten-free version, the crust edges might be slightly uneven, and the pre-baking time could be longer. With regular flour, the pre-baking might be quicker, so keep an eye on it.
- Ganache Cover: Even if the edges of the crust turn out uneven, don’t worry—it won’t affect the overall look of your cheesecake since it will be topped with ganache. So, don’t be discouraged if this happens to you!
