Cinnamon Cheesecake
Serving Size : 1
Ingredients for prepare Cinnamon Cheesecake
:
| Amount | Measure | Ingredient - Preparation Method |
CRUST
cinnamon cheesecake |
| 1 1/2 | cups | Graham wafer crumbs |
| 1/2 | cup | Melted butter |
| 1/4 | cup | Sugar - optional |
FILLING
cinnamon cheesecake |
| 1 | pound | Cream cheese - softened |
| 1/2 | cup | Sugar |
| 3 | | Eggs |
TOPPING
cinnamon cheesecake |
| 1 1/2 | cups | Sour cream |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| 1/2 | teaspoon | Cinnamon - or more |
| 1/2 | cup | Flaked and toasted almonds |
recipe Cinnamon Cheesecake
Crust: Mix together crust ingredients and press
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into the bottom of a 9-inch springform pan. Bake at 350F for 5 minutes.
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Filling: Beat cheese until fluffy. Add sugar, then beat in eggs until very smooth. Bake at
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350F for about 20 minutes, oruntil firm in the centre. (May take 30 minutes) Topping: Mix
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sour cream, sugar, and vanilla. Spoon onto cake. Sprinkle with cinnamon, and distribute nuts over the top. Bake at 350F
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for 10 minutes. Cool and refrigerate. **This cake is better made at least 1 day
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ahead** From the kitchen of Mrs. Karel Nordstr”m
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