Cinnamon Cheesecake

"I found this on the back of my container of cinnamon. I kid you not. I did make a couple changes - less sugar & more cinnamon. For the crust, find my Recipe #218799. I made this for dessert tonight & it is DIVINE. It's not as dense as some cheesecakes; it was almost mousse-like. Chilling time is not included in the cook time."
 
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photo by katew photo by katew
photo by katew
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
1hr
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Preheat oven to 325°F.
  • Mix cream cheese & sugar until fluffy. Add cinnamon & vanilla; continue mixing. Add eggs one at a time, mixing well between each egg.
  • Stir in sour cream.
  • Pour into prepared graham cracker crust & bake for 50 minutes. Let cool 10 minutes then refrigerate until thoroughly chilled.

Questions & Replies

  1. what size pan do yours for the Cinnamon Cheesecake?
     
  2. Do you think some ginger, nutmeg, and cloves could be added to this to make it like a gingerbread cheesecake? And if so how much of each would you try and would you cut back a bit on the cinnamon? Thanks!
     
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Reviews

  1. In itself the recipe was very easy to follow...but I wasn't very keen on the cinnamon taste, even though I usually really like it.
     
  2. The family enjoyed this recipe very much especially my DD but then again, she loves cinnamon! <br/>Made for the Veg 'N Swap 34. (Elmotoo - Next time I make it, maybe I'll get to taste it).
     
  3. Just delicious - I could have eaten the lot !! I used fat free vanilla yoghurt as I had no sour cream. I had just a sprinkling of crumbs on the base and this was quite a guilt free dessert. Made for ZWT 7.
     
  4. Yumm
     
  5. Loved it! Didn't use a crust. Just sprayed pie plate with Pam and dusted with graham cracker crumbs. Used Splenda Brown Sugar Blend as well as lowfat sour cream. Used regular cream cheese, however, as I wasn't sure if the lowfat or fat-free types would be firm enough. My guests loved it also. Thanks!
     
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