Cinnamon Cheesecake

by Karel Nordstrom

Servings: 10 servings

INGREDIENTS

Crust:
1-1/2 cups Graham wafer crumbs
1/2 cup butter, melted
1/4 cup sugar (optional)

Filling:
1 lb. cream cheese, softened
1/2 cup sugar
3 eggs

Topping:
1-1/2 cups sour cream
1 cup sugar
1/2 cup unblanched flaked and toasted almonds
1 tsp. vanilla extract
1/2 tsp. cinnamon, or to taste

INSTRUCTIONS

Crust:
Mix together crust ingredients and press into the bottom of a 9-inch springform pan. Bake at 350°F. for 5 minutes.

Filling:
Beat cheese until fluffy. Add sugar; then beat in eggs until very smooth. Bake at 350°F. for about 20 minutes, or until firm in the center; it may take 30 minutes.

Topping:
Mix sour cream, sugar, and vanilla. Spoon onto cake. Sprinkle with cinnamon and distribute nuts over the top.

Bake at 350°F. for 10 minutes. Cool and refrigerate.

CHEF COMMENTS

This cake is better made at least 1 day ahead.

Tagged: cheesecakes, cinnamoncheesecake, desserts add tags

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