Cinnamon Crunch Cheesecake
Cinnamon Crunch Cheesecake features a rich cream cheese filling topped with a sweet crunchy mixture, perfect for dessert lovers and ideal for any occasion.
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Filling Ingredients
- 1 package (8-ounce) cream cheese, softened Use room temperature for best results.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time.
- 1 cup sour cream
- 1 tablespoon ground cinnamon
- 1/2 cup all-purpose flour Reserve for topping.
Crunch Topping Ingredients
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour Use the remaining flour after filling.
- 1/2 cup chopped nuts (optional) Add for extra crunch.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until resembling wet sand.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes and let it cool.
Filling
- In a large bowl, beat cream cheese until smooth.
- Gradually mix in granulated sugar and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Fold in sour cream, ground cinnamon, and a pinch of flour.
- Pour the filling over the cooled crust.
Topping
- In a separate bowl, combine brown sugar, remaining flour, and optional chopped nuts.
- Sprinkle this mixture evenly over the cheesecake filling.
Baking
- Bake the cheesecake for about 60-70 minutes or until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
- Refrigerate for at least four hours, preferably overnight.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Use room temperature ingredients for best results. Be patient with the cooling and chilling times for the best texture.