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Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal later.
Step 2: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir the mixture until the crumbs are well-coated and the texture is crumbly but holds together when pressed.
- Press the crust: Press the crumb mixture evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to compact it. Bake the crust in the preheated oven for about 10 minutes, or until golden brown. Once baked, remove from the oven and let it cool while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it becomes smooth and creamy, with no lumps remaining.
- Add the sugar: Gradually add the sugar and continue beating until the mixture is light and fluffy.
- Add eggs one at a time: Beat in the eggs, one at a time, until fully incorporated. Be sure not to overmix, as this can cause cracks in the cheesecake later.
- Add cinnamon and flavoring: Stir in the vanilla extract, ground cinnamon, nutmeg (if using), and a pinch of salt. Mix until everything is smooth and well combined.
Step 4: Pour the Filling into the Crust
Pour the prepared cheesecake filling into the cooled crust. Use a spatula to spread it evenly and smooth the top.
Step 5: Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for 50-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. This is normal—don’t worry if it looks a bit soft in the middle; it will firm up as it cools.
- Tip: If the top begins to brown too quickly, you can lightly cover it with aluminum foil to prevent over-baking.
Step 6: Cool the Cheesecake
Once the cheesecake is done baking, turn off the oven and leave the cheesecake in the oven for an additional 30 minutes. This helps prevent cracking by allowing the cheesecake to cool gradually.
After 30 minutes, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover it and refrigerate for at least 4 hours (or overnight) to set completely.
Step 7: Serve and Enjoy
When you’re ready to serve, remove the cheesecake from the springform pan, slice, and garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence. You can also add a drizzle of caramel sauce or a few fresh fruit toppings for added flair.
Tips for the Perfect Cinnamon Cheesecake
- Room Temperature Ingredients: Be sure that your cream cheese and eggs are at room temperature before mixing them. This ensures a smooth, lump-free filling and helps create a creamy texture.
- Don’t Overmix: When mixing the filling, beat the ingredients until just combined. Overmixing can incorporate too much air, which can cause cracks when the cheesecake sets.
- Chill for Best Results: Let the cheesecake cool completely in the fridge for at least 4 hours (overnight is even better). This step is crucial to get the right texture and flavor.
- Crack-Free Cheesecake: If you want to ensure a perfectly smooth top with no cracks, try baking the cheesecake in a water bath. Place the springform pan in a larger pan filled with water to create a humid baking environment.
Conclusion
This quick and delicious cinnamon cheesecake is the perfect dessert for anyone craving a rich, creamy treat with a touch of warmth and spice. It’s simple to make, requires minimal effort, and offers the perfect balance of flavors. Whether you’re preparing for a special occasion or simply want to satisfy your sweet tooth, this cinnamon cheesecake is sure to impress.
Give this recipe a try, and let the cinnamon goodness take your dessert game to a whole new level!
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