| Recipes |

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.


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

Place all the filling ingredients into a bowl. Using a hand mixer, mix on low until just combined. Do not overmix. Pour the mixture onto your prepared crust.

For the poppems: Combine flour, brown sugar, cinnamon, and melted butter in a bowl. Mix together until it resembles cookie dough. Form the dough into 15–20 balls leaving some of the mixture for the topping.

Place the balls into the cheese mixture, making sure they’re at least 12 an inch (1 cm) away from the sides of the pan. You can arrange them in three circles or just sprinkle them randomly over the filling. Make sure that they’re completely submerged in the filling. Place your pan into the oven and bake for 40 minutes, or until set.

Remove the pan from the oven and place on a cooling rack. Cool the cake completely before adding the topping.

For the topping: Place cream cheese, 1 cup beaten whipped cream, and confectioners’ sugar into a bowl. Mix with a hand mixer on low until combined. Fold in the remaining cup of beaten whipped cream. Spread the topping on your cooled cheesecake. Crumble the remaining cinnamon poppem mixture and sprinkle on top.

Refrigerate for at least 2 hours before removing from the pan.


(Originally featured in Family Table, Issue 841)

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