Description
A delightful blend of creamy cheesecake with a warm cinnamon twist, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of the pan.
- In a separate bowl, beat cream cheese until smooth. Gradually add sugar and ground cinnamon, mixing well.
- Mix in vanilla extract and add eggs one at a time, incorporating each fully before adding the next. Stir in sour cream.
- Pour half of the cream cheese mixture over the crust and spread evenly.
- Mix together 1 tablespoon sugar and 1 teaspoon cinnamon. Drizzle over the cheesecake batter and swirl with a knife.
- Pour the remaining cream cheese mixture on top and smooth it out.
- Bake for 55-60 minutes, until the center is set but slightly jiggly.
- Remove from the oven, let cool, and refrigerate for at least 4 hours before serving.
Notes
Ensure cream cheese is at room temperature for best results. Do not overmix after adding eggs to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg