Description
A deliciously creamy cheesecake with the warm flavors of cinnamon and sugar, inspired by the classic snickerdoodle cookie.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 teaspoons ground cinnamon
- ½ cup sour cream
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs, and ground cinnamon, mixing until well combined.
- Stir in sour cream and flour until just incorporated.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a stronger cinnamon flavor, increase the amount of ground cinnamon.
- Serve with whipped cream and a sprinkle of cinnamon on top for added presentation.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American