Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowl
- Electric mixer or whisk
- Spatula
- Removable-bottom cake pan
- Oven
Ingredients
- 1 cup granulated sugar
- 1 cup cream cheese softened
- 1 teaspoon vanilla extract
- 2 cookies graham cracker crushed
- 1/2 cup butter melted
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 1/2 cups sour cream
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the melted butter with the crushed graham crackers and press firmly into the bottom of a removable mold to create the crust.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each.
- Stir in the vanilla extract, sour cream, and ground cinnamon until fully combined and smooth.
- Pour the cheesecake mixture over the prepared crust and sprinkle mixed brown sugar and extra cinnamon on top.
- Bake for 50-60 minutes until the center jiggles slightly but is firm.
- Let the cheesecake cool completely at room temperature then refrigerate for at least 4 hours or overnight.
- Unmold the cheesecake, slice into portions, and serve with whipped cream or vanilla ice cream if desired.
Notes
For a smoother batter, use room-temperature ingredients. Avoid overmixing to prevent cracks and let the cheesecake cool gradually before slicing. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Enjoy leftover cheesecake pieces as a parfait with fresh berries and whipped cream for breakfast.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 6mg
Tried this recipe?Let us know how it was!