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Cinnamon Crunch Cheesecake

Cinnamon Crunch Cheesecake: A Sweet Slice of Joy

Cinnamon Crunch Cheesecake is a delightful dessert that artfully combines the rich flavors of cinnamon and caramel in every creamy bite.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Iced Oatmeal Cookies Crushed; use any spiced cookies or cinnamon graham crackers as substitution
  • 1/2 cup Butter Melted; no substitutes recommended for best texture
  • 1/4 cup Dark Brown Sugar Adds rich flavor; can substitute with light brown sugar
For the Cheesecake Filling
  • 16 ounces Cream Cheese Must be softened for easy blending
  • 3/4 cup Sugar Can use granulated or reduce for less sweetness
  • 1/2 cup Sour Cream Greek yogurt can be used as a lighter alternative
  • 3 large Eggs Recommended to use at room temperature
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
  • 2 tablespoons All-Purpose Flour Can omit for gluten-free version, may affect texture
For the Topping
  • 1/2 cup Caramel Sundae Topping Store-bought is best; homemade can be used if preferred
  • 1 teaspoon Cinnamon Adjust to preference

Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • medium mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Baking dish

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a water bath by placing a larger baking dish filled with water on the bottom rack.
  2. Whisk together the cinnamon and sugar in a small bowl until combined, and set it aside.
  3. Combine crushed iced oatmeal cookies, melted butter, and dark brown sugar in a medium mixing bowl. Press into the base of a 9-inch springform pan.
  4. Beat cream cheese, sugar, and sour cream in a large mixing bowl until smooth, about 2-3 minutes.
  5. Add eggs, vanilla extract, and all-purpose flour, and beat on low speed until fully combined.
  6. Spoon one-third of the cheesecake filling into the crust, layer with cookie crumbs, drizzle caramel topping and sprinkle cinnamon sugar. Repeat layering twice.
  7. Bake for 50 to 55 minutes until edges are set but center jiggles slightly.
  8. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour. Refrigerate overnight.
  9. Remove the springform pan and slice the cheesecake into wedges. Serve chilled with additional caramel sauce drizzled on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gCholesterol: 105mgSodium: 250mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

For best results, ensure cream cheese is at room temperature and avoid overbeating. Chill overnight for optimal flavor and texture.

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