Ganzer Vanillekipferl-Cheesecake auf weisser Tortenplatte, dekoriert mit Vanillekipferl-Krümeln und Zimtstangen

Winter Vanilla Crescent Cheesecake with Cinnamon Base

Name: Winter Vanilla Crescent Cheesecake with Cinnamon Base
Prep time: 45 min
Cook time: 75 min
Total time: 600 min
Yield: 12 Servings
Cuisine: International
Ingredients: 300.000 g 300g vanilla crescent cookies (store-bought or homemade); 80.000 g 80g butter, melted; 1.000 TL 1 tsp ground cinnamon; 800.000 g 800g cream cheese, room temperature; 150.000 g 150g caster sugar; 3.000 Stück 3 large eggs, room temperature; 200.000 ml 200ml sour cream; 2.000 TL 2 tsp vanilla extract; 1.000 EL 1 tbsp cornstarch; 1.000 Prise 1 pinch salt; 100.000 ml 100ml heavy cream; 2.000 EL 2 tbsp powdered sugar for dusting; 50.000 g 50g vanilla crescent cookies, crumbled for decoration

⚠ Gluten ⚠ Milk ⚠ Eggs ⚠ Nuts

Angeschnittener Vanillekipferl-Cheesecake mit sichtbarer cremiger Füllung und knusprigem Kipferl-Boden

Vanillekipferl-Cheesecake von oben fotografiert auf rustikalem Holztisch mit winterlicher Dekoration

A creamy cheesecake with crispy vanilla crescent cookie base and delicate cinnamon notes. The perfect fusion of traditional Swiss Christmas cookies and American cheesecake.

Contains the following allergens:

Gluten Milk Eggs Nuts

Preparation

45 min.

Baking Time

75 min.

Servings

Difficulty

Hard

Instructions

Line a 26cm springform pan with parchment paper and grease the sides. Preheat oven to 160°C (140°C fan/320°F). Prepare a deep baking tray with hot water for the water bath.

Finely grind the vanilla crescent cookies in a food processor. Mix with melted butter and cinnamon until you have a moist crumb mixture. Press evenly into the springform pan and compact firmly.

Bake the cookie crust for 12 minutes in the preheated oven until lightly golden. Remove and cool completely while preparing the filling.

Beat cream cheese and sugar with a mixer until creamy. Add eggs one at a time, then incorporate sour cream, vanilla extract, cornstarch, and salt. Finally, gently fold in the heavy cream.

Carefully pour the cheesecake mixture over the cooled crust and smooth the surface. Place the pan in the water bath so water reaches about 2cm up the sides.

Bake the cheesecake for 60-65 minutes until the center only jiggles slightly. Turn off oven, crack door open, and let cool in oven for 1 hour.

Remove from oven, cool completely, then refrigerate for at least 6 hours or overnight. Before serving, dust with powdered sugar and decorate with cookie crumbs.

Ingredients

12 Servings

300g vanilla crescent cookies (store-bought or homemade) 300 g
80g butter, melted 80 g
1 tsp ground cinnamon 1 TL
800g cream cheese, room temperature 800 g
150g caster sugar 150 g
3 large eggs, room temperature 3 Stück
200ml sour cream 200 ml
2 tsp vanilla extract 2 TL
1 tbsp cornstarch 1 EL
1 pinch salt 1 Prise
100ml heavy cream 100 ml
2 tbsp powdered sugar for dusting 2 EL
50g vanilla crescent cookies, crumbled for decoration 50 g

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Winter Vanilla Crescent Cheesecake with Cinnamon Base make?

The recipe Winter Vanilla Crescent Cheesecake with Cinnamon Base is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Winter Vanilla Crescent Cheesecake with Cinnamon Base?

Preparation takes about 45 minutes and baking about 75 minutes – roughly 600 minutes in total.

How long does Winter Vanilla Crescent Cheesecake with Cinnamon Base keep?

Winter Vanilla Crescent Cheesecake with Cinnamon Base tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.