Surrender to a symphony of flavors with this lusciously creamy cinnamon cheesecake. The rich, velvety filling carries a warm hint of cinnamon that pairs beautifully with the deep notes of shaved dark chocolate sprinkled on top.
Every bite delivers a pleasing contrast of textures: a cloud-like, smooth cheesecake balanced by the delicate crunch of chocolate shavings. This elegant dessert is simple to prepare and will be the star of any gathering.
I have a soft spot for cheesecake—honestly, I adore it. I enjoy experimenting with fillings and toppings, and after several trials I perfected this Cinnamon Cheesecake finished with shaved dark chocolate. It’s rich without being heavy, and the cinnamon adds a cozy, aromatic lift that makes it perfect year-round.
If you love cheesecake recipes, you might like these
- Chocolate Almond Cheesecake
- Marbled Cheesecake Brownies
- Caramel Cheesecake – Cheesecake Factory Style
- Chocolate Cinnamon Cheesecake
- Grasshopper Cheesecake
- Pumpkin Cheesecake Pie
- Raspberry Swirl Cheesecake
Are you ready to make this Chocolate Cinnamon Cheesecake?
Chocolate Cinnamon Cheesecake
A creamy cinnamon-scented cheesecake set in a chocolate crust and finished with shaved dark chocolate. Light in texture, rich in flavor, and ideal for entertaining.
Ingredients
For the Crust:
- 1 9″ chocolate pie crust, prepared as directed on the package
For the Filling:
- 1 lb cream cheese, softened
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup dark chocolate, shaved (for topping)
Instructions
The Crust
- Preheat the oven to 350°F (175°C).
- Prepare the chocolate pie crust according to the package directions. If using a pre-made chocolate graham cracker crust, no additional preparation may be required.
For the Cheesecake
- In a mixing bowl, beat the softened cream cheese until light and fluffy, about 2–3 minutes.
- Add the granulated sugar, vanilla extract, and ground cinnamon. Beat until combined and smooth.
- Add the eggs one at a time, mixing well after each addition, until the filling is completely smooth and uniform in texture.
- Pour the cinnamon cream cheese mixture into the prepared chocolate pie shell and spread it evenly.
- Bake at 350°F for 20–30 minutes, or until the center is set but still slightly soft to the touch. Avoid overbaking to maintain a creamy texture.
- Remove the cheesecake from the oven and allow it to cool on a wire rack for 25–30 minutes.
- Transfer the cooled cheesecake to the refrigerator and chill for at least a couple of hours, or until completely cold and firm.
- Just before serving, sprinkle or scatter the shaved dark chocolate over the top for an elegant finish and a pleasant crunch.
- Slice, serve, and enjoy.
Tips and Variations
- For a smoother filling, bring the cream cheese to room temperature well before mixing.
- Gently tap the filled pie shell on the counter before baking to release any trapped air bubbles.
- Swap the dark chocolate shavings for a mix of dark and milk chocolate if you prefer a slightly sweeter contrast.
- Add a teaspoon of orange zest to the filling for a bright citrus accent that complements cinnamon and chocolate.
- Serve with a dollop of lightly sweetened whipped cream or a spoonful of berry compote for added freshness.