This recipe looks delicious! It seems like a great twist on a classic cheesecake with the addition of cinnamon. If you need any tips on making it or variations to try, just let me know! Enjoy your baking!
Ingredients:
Crust:
1 cup graham cracker crumbs
4 tbsp melted butter
1/4 cup sugar
1 tsp cinnamon
Cheesecake Filling:
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
2 large eggs
Cinnamon Sugar Topping:
1/4 cup sugar
2 tsp cinnamon
Directions:
Prepare the Crust:
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into the bottom of a baking dish.
Make the Cheesecake Filling:
In a bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs, beating until combined.
Pour the filling over the crust, spreading evenly.
Add Cinnamon Sugar Topping:
Mix sugar and cinnamon. Sprinkle generously over the cheesecake filling.
Bake:
Bake for 25-30 minutes or until the cheesecake is set. Cool, then refrigerate for at least 2 hour.
Here are some variations you can try for your cheesecake recipe:
- Chocolate Swirl Cheesecake: Melt some chocolate and swirl it into the cheesecake filling before baking for a rich chocolate flavor.
- Fruit Topped Cheesecake: After baking and cooling, top the cheesecake with fresh fruit like strawberries, blueberries, or raspberries for a refreshing touch.
- Pumpkin Cheesecake: Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the filling for a seasonal twist.
- Nutty Cheesecake: Mix in some chopped nuts like pecans or walnuts into the crust for added texture and flavor.
- Caramel Drizzle: Once the cheesecake is set and cooled, drizzle caramel sauce over the top for a sweet finish.
Here are some tips to improve your cheesecake-making skills:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother filling without lumps.
- Don’t Overmix: When mixing the filling, avoid overmixing after adding the eggs. This can incorporate too much air, causing the cheesecake to crack while baking.
- Water Bath: Consider baking the cheesecake in a water bath (bain-marie) to help regulate the temperature and prevent cracking.
- Cool Gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps prevent cracks.
- Chill Before Serving: Allow the cheesecake to chill in the refrigerator for at least 4 hours, preferably overnight, to enhance the flavors and improve the texture.
To store your cheesecake properly, follow these steps:
- Cool Completely: Make sure the cheesecake has cooled completely at room temperature before storing.
- Cover: Wrap the cheesecake tightly with plastic wrap or aluminum foil to prevent it from absorbing any odors from the fridge.
- Refrigerate: Place the wrapped cheesecake in the refrigerator. It can be stored for up to 5-7 days.
- Freezing: If you want to store it for a longer period, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight.
These steps will help keep your cheesecake fresh and delicious!
In conclusion, storing your cheesecake properly involves cooling it completely, wrapping it tightly, and refrigerating it for up to 5-7 days. If you want to keep it longer, freezing is a great option, just make sure to wrap it well to avoid freezer burn. Enjoy your cheesecake!