Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 tablespoons sugar
– 16 oz cream cheese, softened
– 1 cup sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 teaspoon cinnamon
– ½ cup brown sugar
– 2 tablespoons flour
– ¼ cup heavy cream
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Baking sheet
– Parchment paper (optional)
Step-by-Step Instructions
Let’s get started by preheating the oven to 325 degrees Fahrenheit. I usually like to prepare my springform pan by lightly greasing it and adding a circle of parchment paper to the bottom—this makes removing the cheesecake so much easier later on. In a mixing bowl, combine the graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to create a solid crust. I really like to use the bottom of a measuring cup to help pack it down evenly. Once that’s done, pop it in the refrigerator while you prepare the filling! (See the next page below to continue steps…)