Ingredients
– For the crust:
– 2 cups crushed cinnamon-flavored graham crackers
– ½ cup unsalted butter, melted
– ¼ cup sugar
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
For the cinnamon roll topping:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 1 cup finely chopped pecans (optional)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Baking sheet
– Whisk
Step-by-Step Instructions
To start, preheat your oven to 325°F (163°C). I always get a little excited at this stage because the smell of something delicious in the making fills the air! First, in a medium bowl, combine the crushed graham crackers, melted butter, and sugar for the crust. Press this mixture into the bottom of your springform pan evenly, creating a solid foundation for all that creamy goodness. I always like to use my fingers to pack it down tightly so it holds its shape. (See the next page below to continue steps…)