Ingredients
– 250 g digestive or graham crackers for cookie crust
– 2 tablespoons granulated sugar for cookie crust
– 1 teaspoon ground cinnamon for cookie crust
– 75 g butter for cookie crust
– 100 g dark brown sugar for cinnamon sugar
– 1 tablespoon ground cinnamon for cinnamon sugar
– 110 g all-purpose flour for crumble
– 80 g dark brown sugar for crumble
– 70 g butter for crumble
– 800 g full-fat cream cheese (room temperature) for cheesecake
– 250 g granulated sugar for cheesecake
– 200 g sour cream (14-18%, room temperature) for cheesecake
– 1.5 tablespoons cornstarch for cheesecake
– 2.5 teaspoons vanilla extract for cheesecake
– 4 large eggs for cheesecake
– 60 g powdered sugar for optional vanilla glaze
– 3-4 teaspoons milk for optional vanilla glaze
– Cream Cheese Provides creamy base
– Granulated Sugar Adds sweetness
– All-Purpose Flour Forms crumble structure
Instructions
1-Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan lined with parchment paper.
2-Blend the cookies, cinnamon, sugar, and melted butter to form the crust. Press the mixture into the pan, bake for 10 minutes, then cool.
3-Combine dark brown sugar and cinnamon for the cinnamon sugar; set aside.
4-Mix flour and dark brown sugar for the crumble, then add melted butter and combine until crumbly; set aside.
5-Cream the cream cheese with granulated sugar using a mixer. Mix sour cream with cornstarch, then add to the cream cheese mixture along with vanilla extract. Incorporate eggs two at a time, mixing on low speed.
6-Pour half the cheesecake batter onto the crust, evenly sprinkle the cinnamon sugar layer, then add the remaining batter and top with the crumble mixture.
7-Place the springform pan into a larger pan filled two-thirds with hot water to prevent cracking; optionally seal with foil.
8-Bake for 1 hour and 15-20 minutes until the center slightly jiggles. Cool in the oven with the door ajar for 1 hour, then on a rack for another hour.
9-Refrigerate for at least 6 hours or overnight before serving.
10-If desired, mix powdered sugar with milk to make a vanilla glaze and drizzle over the chilled cheesecake.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⚖️ Use a kitchen scale for accurate ingredient measurements.
🍰 Avoid overmixing the batter to maintain a creamy texture and prevent cracks.
💧 Use a water bath during baking to ensure gentle heat and prevent cracking.
- Prep Time: 20 minutes
- Chilling Time: 6 hours or overnight
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 slice
- Calories: 669
- Sugar: 50g
- Sodium: 456mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 158mg