The best delicious Classic Cheesecake With Cinnamon Crumb Crust recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Classic Cheesecake With Cinnamon Crumb Crust recipe today!
Hello my friends, this Classic Cheesecake With Cinnamon Crumb Crust recipe will not disappoint, I promise! Made with simple ingredients, our Classic Cheesecake With Cinnamon Crumb Crust is amazingly delicious, and addictive, everyone will be asking for more Classic Cheesecake With Cinnamon Crumb Crust.
What Makes This Classic Cheesecake With Cinnamon Crumb Crust Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Classic Cheesecake With Cinnamon Crumb Crust.
Ready to make this Classic Cheesecake With Cinnamon Crumb Crust Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CINNAMON CRUMB CRUST-
1 1/2 c Graham cracker crumbs, about
1/4 c Sugar
1 ts Ground cinnamon
Butter; melted
FILLING
2 Eggs
1/2 c Sugar
16 oz Cream cheese; softened
1 ts Vanilla
1 ts Grand Marnier
SOUR CREAM TOPPING
2 c Sour cream
6 tb Sugar
1 ts Vanilla
1 ts Grand Marnier
Place crumbs in mixing bowl and add 1/4 cup sugar and cinnamon, then
stir in 1/3 cup butter. More butter, up to 3/4 cup, may be added if
needed. Butter an 8-inch springform pan on bottom and sides. Sprinkle
thin layer of crumbs on bottom of pan and press down with metal
1/4-cup measure. Pat crumbs on sides and press into position with
side of measuring cup. Work around sides with fingers to make crumbs
of even height. Any remaining crumbs may be added to bottom crust.
Bake crust at 350F 5 minutes.
To make filling, beat eggs until light, then add 1/2 cup sugar and
beat 5 minutes. Add cream cheese and 1 teaspoon each vanilla and
Grand Marnier and mix well. Turn into Crumb Crust and bake at 375F 20
minutes. Cool 15 minutes.
To make topping, blend sour cream, 6 tablespoons sugar and 1 teaspoon
each vanilla and Grand Marnier well, then pour over filling and bake
at 475F 5 minutes. Cool cake then chill overnight before serving.
Yields
16 Servings
Leave a Reply