Cinnamon Poppems Cheesecake

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

If you’re crazy about everything cinnamon like my family is, then this is the cheesecake recipe for you! With the crust, poppems, and topping, it’s a cinnamon party in your mouth with every bite.

SERVES 8–10

Crust

• 1 pack (9 pieces) cinnamon graham crackers, crushed
• 5 Tbsp butter

Filling

• 2 8-oz (225-g) containers Mehadrin Whipped Cream Cheese
• 2 large eggs
• 1 Tbsp vanilla extract
• ½ cup sugar
• ½ tsp lemon juice

Cinnamon Poppems

• ¾ cup flour
• 1 cup light brown sugar
• 1 Tbsp cinnamon
• ½ cup (1 stick) + 1 Tbsp butter, melted

Topping

• 4 oz (110 g) whipped cream cheese
• 2 cups whipped cream, beaten, divided
• ½ cup confectioners’ sugar

Preheat oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.

Place crushed graham crackers into the pan. Cut the butter into slices and arrange on top. Bake for 8–10 minutes, or until butter is melted. Remove the pan from the oven. Mix the crumbs with the melted butter and pat the mixture down so it forms a crust.