Orange and Cinnamon Cheesecake

Name: Orange and Cinnamon Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Dry chocolate cookies 7.1 oz; Butter 7 tbsp; Cream cheese 2.1 cups; Fresh liquid cream 0.8 cup; Orange juice &frac23; cup; Sugar ¾ cup; Orange peel 1 tbsp; Gelatin in sheets 0.4 oz; Cinnamon powder 1 tsp

it es br de fr nl

Difficulty: Average
Prep time: 30 min
Serving: 10
Cost: Low
Note plus 30 minutes of resting in the refrigerator for the cookie base and 4 hours of resting in the refrigerator to set the cream

PRESENTATION

So, you’re craving a dessert that's sweet and a bit special? This orange cinnamon cheesecake might just be your next favorite. It’s got a creamy filling with a touch of spiced warmth from cinnamon—really, a treat for the senses. Instead of the usual graham cracker crust, we mix things up with cocoa biscuits. They add an extra rich flavor and a darker, kind of chocolatey crunch. And you know what? It pairs perfectly with those bright orange notes.

Philadelphia cheese? Oh yeah, it gives that classic, smooth texture everyone loves. Plus, a blend of orange juice and zest keeps it all fresh, giving you a really really good citrus kick. And here's the thing: Gelatin sets the cheesecake in the fridge, so no baking needed. Super simple. This orange cinnamon cheesecake recipe? It's both fancy and easy enough to wow at dinner.

You’ll find that this orange cinnamon cheesecake dessert feels both homey and a little fancy. And the cinnamon? Just enough warmth to balance the tangy orange flavors. Makes each bite lively, but not too heavy. I mean, some think of orange cakes from other places, but this one? Totally unique. The cocoa biscuit crust is a fun twist—complements the moist, silky filling.

Whether it’s a homemade orange cinnamon cheesecake or a spiced orange cheesecake, it’s for folks wanting a no-bake treat that feels special without being a hassle. Chill it well for clean slices with a tender bite and a bright, fresh finish. For real, it's a standout on any dessert table, offering a touch of elegance with minimal effort. Pretty much perfect, right?

INGREDIENTS

Ingredients for the base (for a 9-inch pan): Dry chocolate cookies 7.1 oz (200 g); Butter 7 tbsp (100 g)

for the cream: Cream cheese 2.1 cups (500 g); Fresh liquid cream 0.8 cup (200 ml); Orange juice ⅔ cup (150 ml); Sugar ¾ cup (140 g); Orange peel 1 tbsp (15 g); Gelatin in sheets 0.4 oz (10 g); Cinnamon powder 1 tsp

Preparation

How to prepare Orange and Cinnamon Cheesecake

To prepare the orange and cinnamon cheesecake, start by preparing the base: put the cocoa cookies in the mixer 1, then finely chop them. Melt the butter in a saucepan; in the meantime, put the chopped cookies in a bowl and gradually add the melted butter 2, mixing everything well. Butter a springform pan with a 9-inch diameter; cut out a parchment paper disc of the same diameter as the bottom of the pan and two strips of the same height as the sides, then line the pan itself. (For all details, consult the card How to line a cake tin with parchment paper.) Pour the crumbled cookies into the parchment-lined pan and use a spoon to spread the crushed cookies evenly 3

creating a compact base 4. Let the mixture cool in the refrigerator for half an hour or in the freezer for about ten minutes. Now focus on the filling: place the cream cheese in a stand mixer 5 and soften it with the beaters, add the sugar 6,

the orange zest 7 and its juice 8, while keeping the beaters running to incorporate each ingredient well. Flavor the cream with a teaspoon of cinnamon 9.

In the meantime, soak the gelatin in cold water for 10 minutes, then squeeze it well 10 and dissolve it in two tablespoons of hot cream. Add the cream with the gelatin to the mixture 11. Finally, whip the remaining cream following the directions in the card How to Whip Cream from our Cooking School) and also add this to the cream 12.

Remove the well-set cocoa cookie base from the fridge, pour the cream on top 13, level it with a spatula 14, and place the cheesecake in the refrigerator for at least 4 hours to set well. To finish, garnish the surface of the cheesecake with chocolate shavings and candied orange zest as desired 15.

Storage

The orange and cinnamon cheesecake can be stored in the refrigerator, covered with plastic wrap, for 3-4 days. Alternatively, you can freeze it, preferably dividing it into portions, in suitable food containers. Remember to thaw it slowly in the refrigerator.

For the translation of some texts, artificial intelligence tools may have been used.

Orange and Cinnamon Cheesecake

PRESENTATION

INGREDIENTS

How to prepare Orange and Cinnamon Cheesecake

Storage

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