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Vanilla Cinnamon Cheesecake

The crust of this delightful cheesecake is composed of dates and cashews.

Serves 12
Ready in 265 mins
Prep time 25 mins
Chill time 240 mins
332 calories per serving


> 7 oz fresh dates
> 7 oz unsalted cashews
> 1/2 tsp salt
> 14 oz cream cheese
> 1 tsp ground cinnamon
> 1/2 cup brown sugar
> 1 tbsp brown sugar
> 1 tsp cocoa powder
> 3/4 cup whipping cream
> 4 tsp whipping cream
> 1 vanilla bean


Line the bottom of the spring-form pan with parchment paper.
Remove the pits from the dates and grind them with the cashews and salt in the food processor.
Divide the mixture evenly in the spring-form pan and press with the back of a spoon. Refrigerate until you’re ready to use it.
Beat the cream cheese in a bowl with a mixer.
Cut the vanilla bean lengthwise and scrape out the seeds with the point of a knife. Add the seeds to the cream cheese.
Add the cinnamon and sugar to the cream cheese and whisk until blended.
In another bowl, beat the cream until stiff. Gently mix the cream with the cream cheese with a spatula.
Spoon the mixture into the spring-form pan. Smooth with a spatula or palette knife. Cover with plastic wrap and chill in refrigerator at least 4 hours.
Carefully cut the edges of the cake from the spring-form pan and remove the ring of the spring-form pan.
Cut four strips of parchment paper about an inch wide. Place them an inch apart on the cake.
Using a sieve, dust the cake with a thin layer of cocoa and carefully remove the strips of parchment paper. This creates a lovely striped pattern.

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