Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 2 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar (for cinnamon coating)
- Optional: caramel or chocolate sauce for topping
Instructions
- Combine the graham cracker crumbs with melted butter in a mixing bowl until evenly moistened. Press this mixture firmly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.
- Using a stand mixer, beat the softened cream cheese until smooth and fluffy. Gradually add sugar and continue beating.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Gently fold in sour cream for added creaminess.
- Pour the cream cheese filling over the crust and smooth the top with a spatula.
- Bake the cheesecake at 325°F (160°C) for 50-60 minutes until the edges are set and the center slightly jiggles. Cool in the pan for 30 minutes.
- Mix ground cinnamon and granulated sugar in a shallow dish. Once cooled, carefully remove the springform and coat the top with the cinnamon-sugar mixture.
Notes
- Ensure the cream cheese is softened for smooth mixing.
- Refrigerate the crust before adding the filling for better structure.
- Chill the assembled cheesecake for at least 4 hours or overnight for best results.
- For a richer flavor, add a dash of cinnamon to the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg