Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup melted unsalted butter
- 1 cup sugar, divided
- 2 teaspoons cinnamon, divided
- 3 (8-ounce) packages softened cream cheese
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup plain yogurt
- ½ cup all-purpose flour
Instructions
- Preheat your oven to 325°F.
- In a mixing bowl, combine the crushed graham crackers, melted butter, ½ cup of sugar, and 1 teaspoon of cinnamon. Stir until the mixture resembles wet sand.
- Firmly press the mixture into the base of a 9-inch springform pan to create a solid crust.
- In a separate large bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Gradually incorporate the remaining ½ cup of sugar and 1 teaspoon of cinnamon, blending until well mixed.
- Add in the vanilla extract and mix quickly.
- Introduce the eggs one at a time, mixing on low speed after each addition just until combined.
- Gently fold in the yogurt and flour until well blended.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake for 55-60 minutes, or until the edges are firm and the center has a slight jiggle.
- Turn off the oven and let the cheesecake sit inside for an hour to cool down gradually.
- Allow the cheesecake to cool to room temperature, then refrigerate for a minimum of 4 hours, or overnight for optimal results.
- Combine ¼ cup of sugar with 1 teaspoon of cinnamon in a small bowl and sprinkle over the top of the chilled cheesecake just before serving.
Notes
- For best results, refrigerate the cheesecake overnight.
- Ensure not to overmix the batter after adding the eggs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg