Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- 16 ounces softened cream cheese (2 packages)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, blend together the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar until it resembles wet sand.
- Press the mixture into the base of a 9-inch springform pan to create a solid crust and bake for 10 minutes. Allow it to cool completely.
- In another large bowl, whip the softened cream cheese until fluffy and smooth.
- Gradually add in 1 cup of granulated sugar and the vanilla extract, beating until well combined.
- Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- In a separate bowl, whisk together the sour cream, ground cinnamon, and nutmeg until uniform.
- Carefully fold the sour cream mixture into the cream cheese batter, being cautious not to overmix.
- Pour the creamy filling over the cooled crust, smoothing it out with a spatula.
- Bake the cheesecake for about 50 to 60 minutes, until the center is set but still has a slight wobble.
- Turn off the oven and let the cheesecake sit inside for an hour to cool down gradually.
- After cooling, let it reach room temperature and then chill in the refrigerator for a minimum of 4 hours or overnight.
- Before serving, combine the brown sugar with a dash of cinnamon and sprinkle it generously over the top of the cheesecake.
Notes
- For an extra zing, consider adding a teaspoon of lemon zest to the cream cheese mixture.
- For a chocolatey variation, swirl in some melted chocolate before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg