Ingredients
1 package graham crackers (crushed)
2 tablespoons butter, melted
1 tablespoon cinnamon
1 cup cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup cinnamon sugar
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, mix the crushed graham crackers, melted butter, and cinnamon to form the crust. Press the mixture into the bottom of a baking dish to create an even layer.
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In another bowl, beat together the cream cheese, sugar, eggs, vanilla extract, and sour cream until smooth and creamy.
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Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.
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Bake for 25-30 minutes or until the cheesecake is set and no longer wobbly in the center.
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Once cooled, sprinkle the cinnamon sugar mixture generously on top of the cheesecake.
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Refrigerate for at least 2 hours before slicing into bars and serving.
Notes
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Extra flavor: Add a teaspoon of nutmeg to the cinnamon sugar topping for a spiced twist.
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Chocolate drizzle: Drizzle melted chocolate over the cooled bars for an extra indulgent touch.
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Fruit topping: Fresh fruit like strawberries or blueberries pairs wonderfully with the creamy cheesecake.
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Gluten-free option: Use gluten-free graham crackers or an almond flour crust for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven-Baked
- Cuisine: American/Mexican Fusion
- Diet: Gluten Free
