Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
<½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup granulated sugar
- 2 tbsp ground cinnamon
- Optional: whipped cream or caramel sauce for topping
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
- In a large bowl, beat the softened cream cheese until smooth. Mix in sugar. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream. Pour over crust and smooth the top.
- Bake for 50-60 minutes until edges are set and center slightly jiggly. Turn off oven, crack door open, and cool gradually for 1 hour. Chill in refrigerator for at least 4 hours or overnight.
- Mix sugar and cinnamon in a small bowl. Once chilled, sprinkle evenly over top of cheesecake. Serve with whipped cream or caramel drizzle if desired.
Notes
- Make ahead: Refrigerate overnight for best flavor development.
- Sour cream substitute: Use Greek yogurt for a similar tang and moisture.
- Gluten-free option: Use gluten-free graham crackers or crushed cookies.
- Prep time is approximately 30 minutes; total time including chilling is around 5 hours.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal Kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg