Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 4 (8-ounce) packages cream cheese, softened
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon ground cinnamon
– 1 cup powdered sugar
– 1 tablespoon milk (or more for desired consistency)
– 1 cup chopped pecans (optional)
– Additional cinnamon for sprinkling on top
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer (or a sturdy whisk if you’re feeling adventurous)
– Rubber spatula
– Measuring cups and spoons
– Oven-safe dish for a water bath (helps with the cheesecake baking)
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs and melted butter until nicely blended. Press this mixture into the bottom of a springform pan to form a crust. It should be firm, but you can take your time here—it’s worth it! Next, in another bowl, use your electric mixer to beat together the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. The texture should be thick and airy. (See the next page below to continue steps…)