Cinnamon Streusel Cheesecake is a rich and creamy dessert that combines the smooth indulgence of classic New York-style cheesecake with the sweet crunch of a cinnamon-spiced streusel topping. Nestled over a buttery graham cracker crust, each bite delivers warmth, texture, and luxurious flavor—ideal for holidays, celebrations, or whenever you crave something special.

Why You’ll Love This Recipe

This cheesecake stands out with its spiced streusel topping, adding an extra layer of texture and warmth that complements the silky filling. The recipe is straightforward yet impressive, making it perfect for both novice and experienced bakers. Whether served chilled or at room temperature, this dessert is guaranteed to satisfy and impress your guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ teaspoon cinnamon
6 tablespoons melted butter

For the filling:

24 oz (680 g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract

For the streusel topping:

¾ cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
6 tablespoons cold butter, cubed

directions

Preheat the oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Let cool while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and continue beating until creamy and lump-free.
Add the eggs one at a time, mixing on low speed just until incorporated. Stir in the sour cream and vanilla extract.
Pour the filling evenly over the cooled crust.
For the streusel, combine flour, brown sugar, cinnamon, and nutmeg in a separate bowl. Cut in the cold butter using a fork or pastry cutter until the mixture forms pea-sized crumbs.
Sprinkle the streusel evenly over the cheesecake filling.
Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Remove from oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before slicing.
Serve chilled or let stand at room temperature for 10–15 minutes before serving.

Servings and timing

This cheesecake serves 10–12 people.
Preparation time: 25 minutes
Baking time: 55–65 minutes
Cooling and chilling time: Minimum 4 hours
Total time: About 5½ to 6½ hours including chilling

Variations

Apple Cinnamon Streusel Cheesecake: Add a layer of thinly sliced apples between the filling and the streusel.
Pumpkin Cheesecake Version: Replace 1 cup of cream cheese with 1 cup of pumpkin purée and add 1 teaspoon pumpkin pie spice.
Nut Topping: Add chopped pecans or walnuts to the streusel mixture for added crunch.
Chocolate Twist: Mix mini chocolate chips into the cheesecake batter for a sweet contrast to the cinnamon.
Gluten-Free Option: Use gluten-free graham crackers and flour substitutes for a celiac-safe version.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, keep it chilled until serving. To freeze, wrap individual slices in plastic wrap and place in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before serving. Do not microwave or reheat.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day ahead. It needs to chill for several hours, so overnight preparation is recommended.

What kind of cream cheese should I use?

Use full-fat block cream cheese for best texture and flavor. Avoid whipped or spreadable types.

Can I use a pre-made crust?

Yes, although a homemade crust offers better structure for the filling and streusel.

What if my streusel topping sinks?

Ensure the streusel is crumbly and cold before baking, and gently distribute it over the surface without pressing it down.

Can I bake this without a springform pan?

A springform pan is ideal, but a deep pie dish can work. Just note that removal and presentation may be more difficult.

How do I prevent cracks in the cheesecake?

Avoid overmixing, and bake at a moderate temperature. Cooling gradually and chilling thoroughly also helps.

Should I use a water bath?

It’s optional. While not required, a water bath can help achieve a smoother, crack-free texture.

Can I add fruit to the topping?

Yes, add a layer of thinly sliced apples, pears, or berries just below the streusel before baking.

Is it necessary to refrigerate the cheesecake?

Yes, it must be chilled to set properly and maintain its structure.

Can I use Greek yogurt instead of sour cream?

Yes, plain full-fat Greek yogurt can be used as a substitute for sour cream in the filling.

Conclusion

Cinnamon Streusel Cheesecake offers an irresistible blend of creamy, spiced, and crunchy textures that elevate a classic dessert into something extraordinary. With its rich flavor, easy preparation, and beautiful presentation, it’s the perfect addition to any celebration or gathering. Whether enjoyed fresh from the fridge or slightly warmed to room temperature, each slice is a delicious indulgence.