Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- Optional: chocolate syrup or caramel for topping
Instructions
- Mix graham cracker crumbs with melted butter until evenly coated and press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes, then cool.
- Beat softened cream cheese with sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream until uniform. Pour over crust.
- Bake at 350°F (175°C) for 50-60 minutes until edges are set and center jiggles slightly. Cool for 15 minutes, then refrigerate for at least 4 hours or overnight.
- Combine ground cinnamon with powdered sugar. Once chilled, sprinkle this cinnamon-sugar mixture evenly over the top. Optional: drizzle with chocolate or caramel.
Notes
- Ensure cheesecake is fully chilled before adding cinnamon-sugar topping for best results.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookies or crackers.
- Can be stored in the refrigerator for up to 3 days. For longer storage, freeze slices wrapped tightly and thaw before serving.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cheesecake)
- Calories: 370 Kcal
- Sugar: 22g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg