Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
- In a large mixing bowl, beat softened cream cheese until smooth. Add sugar, eggs, vanilla, cinnamon, and flour; mix well.
- Fold in sour cream until fully incorporated. Pour filling into the prepared crust.
- Bake for 55-60 minutes or until the center is slightly jiggly. Turn off oven and let cheesecake sit inside for 1 hour.
- Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight. Garnish with cinnamon powder before serving.
Notes
- Allow cheesecake to chill thoroughly for best texture.
- Garnish with whipped cream or caramel sauce for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of cheesecake)
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg