Ingredients
- for the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter, melted
- for the filling: 24 oz cream cheese, softened, 1 cup granulated sugar, 3 large eggs, 1 cup sour cream, 1 tablespoon ground cinnamon, 1 teaspoon vanilla extract
- for topping: caramel sauce, whipped cream, cinnamon powder for dusting
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and set aside.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in sour cream, cinnamon, and vanilla until well combined.
- Pour the filling over the cooled crust, smooth the top, and bake for 50-60 minutes until set. Cool completely in the pan.
- Chill the cheesecake for at least 4 hours or overnight. Before serving, top with caramel sauce, whipped cream, and a dusting of cinnamon.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Chill thoroughly for best texture.
- You can add additional cinnamon on top for more spice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg