CRUST:
1-1/4
cups graham cracker crumbs
¼ cup
sugar
1 tsp.
cinnamon
¼ cup
(1/2 stick) butter, melted
FILLING:
4
(8-oz.) pkg. cream cheese, softened
1 cup
sugar
1 Tbsp.
lemon juice
1 tsp.
vanilla
4 eggs
Heat oven to 300F. Spray 9-inch springform pan with cooking
spray. Combine all crust ingredients in medium bowl; blend well.
 |
| It smells so cinnamon-y and good! |
Press firmly
into bottom of springform pan.
 |
| I used a disposable thing instead because I was bringing it to a potluck. |
In large bowl, beat cream cheese on LOW just until smooth,
about 30 seconds. Add sugar; beat on LOW until just blended, about 30 seconds.
Add lemon juice, vanilla and one egg; beat on LOW just until
blended. Add remaining eggs, one at a time, beating on LOW just until blended,
scraping bowl after each addition.
 |
| Creamy and pretty. :) |
Pour filling into crust-lined pan. Bake 1 hour 15 minutes
until edges are puffed and firm and center is almost set. (Center may appear
sunken and will even out when cooling.) Cool completely on wire rack. Cover;
refrigerate at least 4 hours. Serve with desired topping. Store leftover cheesecake
in refrigerator.
 |
| It's cheesecake! |
My Rating: 4/5 "Loved, loved, loved the cinnamon in the crust. The flavor overall was really wonderful, although I could have handled more firmness in the texture. The recipe made a lot more filling than the crust could handle, so you may want to have another crust or some tart shells handy."
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