Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- Optional toppings: whipped cream, cinnamon sugar, caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and ¼ cup sugar, then mix in melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In a large bowl, beat cream cheese and remaining sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing on low after each.
- Stir in ground cinnamon. Pour batter over cooled crust and bake at 325°F (160°C) for 50-60 minutes until edges are set and center slightly jiggles.
- Mix powdered sugar, cinnamon, and water or milk to make a glaze. Drizzle or sprinkle on cheesecake after baking.
- Cool completely, then refrigerate for at least 4 hours or overnight. Serve topped with whipped cream or caramel sauce if desired.
Notes
- For gluten-free version, substitute graham cracker crumbs with gluten-free cookies or crackers.
- Greek yogurt or cream fraiche can replace sour cream for a different tang.
- Chilling overnight yields the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of the cheesecake)
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg