Cinnamon Crunch Cheesecake
Cinnamon Crunch Cheesecake combines rich, creamy goodness with a delightful cinnamon-sugar topping, creating a dessert that's perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.33 cups granulated sugar
For the filling
- 2 cups cream cheese, softened
- 0.5 cups granulated sugar for filling
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup sour cream
For the topping
- 0.33 cups brown sugar
- 1 teaspoon ground cinnamon for topping
- 0.25 cups pecans or walnuts, chopped optional
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs with melted butter and ⅓ cup granulated sugar.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and let it cool.
Filling Preparation
- In a large mixing bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and ground cinnamon until fully combined.
- Add sour cream into the mixture and beat until the mixture is homogenous.
- Pour the filling over the cooled crust in the springform pan.
Topping and Baking
- In a small bowl, mix brown sugar and 1 teaspoon of cinnamon, then sprinkle over the cheesecake.
- Optionally, top with chopped pecans or walnuts for added flavor and crunch.
- Bake for 55-60 minutes or until the edges begin to set but the center remains slightly jiggly.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for about an hour.
- Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight.
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Notes
For the best texture and flavor, refrigerate overnight. Consider adding caramel or chocolate sauce for serving.