Directions
- 1Make the crust by mixing graham cracker crumbs, cinnamon, and melted butter. Pat into the bottom and up the sides of the springform pan. Bake for 10 minutes.
- 2Make the cinnamon mixture by combining melted butter, cinnamon, brown sugar, and flour.
- 3In a bowl, cream together the room temperature cream cheese and sugar until fluffy.
- 4Whisk in eggs one at a time, then add vanilla and heavy cream.
- 5Pour half the batter into the crust, sprinkle half the cinnamon mixture, then add remaining batter and sprinkle remaining cinnamon mixture.
- 6Place the 7 inch springform pan in a larger pan (9x9 or larger), and pour hot water into the larger pan until the 7 inch pan is halfway submerged.
- 7Bake for 65-75 minutes, then cool in the water bath for 10 minutes before removing and cooling completely.
- 8Refrigerate overnight.
Ingredients
- 200 g graham cracker crumbs
- 1 tsp ground cinnamon
- 70 g butter
- 100 g brown sugar
- 20 g all purpose flour
- 2 tbsp cinnamon
- 30 g butter
- 16 oz cream cheese
- 100 g granulated sugar
- 2 tsp vanilla bean paste
- 2 tbsp heavy cream
- 2 eggs
Equipment
7 inch springform pan9x9 inch panwhiskmixing bowl
Tips
- Preheat oven to 325F
- Line and grease a 7 inch springform pan with parchment paper
- Bake crust for 10 minutes
- Bake cheesecake for 65-75 minutes or until edges are lightly brown
- Cool completely for about 1 hour
- Cover and refrigerate overnight
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