The cinnamon works in two places. A teaspoon goes into the batter with a tablespoon of flour, and a second teaspoon is mixed with sugar and scattered over the surface before baking.
It bakes low at 325°F until the edges are set and the centre still wobbles, then cools and chills at least four hours before the first slice.
Why This Recipe Works
- Beating the eggs in on low speed keeps air out, which is what stops a cheesecake cracking.
- A tablespoon of flour steadies the filling without making it dense.
- Sour cream keeps the crumb creamy rather than chalky.
- The cinnamon-sugar goes on before baking, so it sets into the surface instead of dusting off.
How to Make It
Pan wrapped, oven at 325°F
Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan in foil and grease the inside lightly.
Crust pressed and baked
Mix the graham crumbs, melted butter and 2 tbsp sugar, press firmly into the bottom of the pan and bake 8 minutes.
Filling beaten smooth
Beat the cream cheese with 1 cup sugar until smooth. Beat in the eggs one at a time on low speed, then mix in the sour cream, vanilla, flour and 1 tsp cinnamon.
Poured and dusted
Pour the filling over the crust. Stir the remaining 1 tsp cinnamon with the 2 tbsp topping sugar and sprinkle evenly over the surface.
Baked to a slight wobble
Bake 50 to 55 minutes, until the edges are set and the centre still has a slight wobble, about 150°F in the centre.
Cooled and chilled
Cool to room temperature, then refrigerate at least 4 hours before slicing.
The Four Checks That Matter
Cheesecake goes wrong slowly; each of these catches it early.
Crust
The crumbs hold together when pressed and bake for 8 minutes.
A loose crust crumbles under the first slice.
Batter
Smooth, with each egg mixed in on low speed only.
Beaten-in air is the usual cause of a cracked top.
50 to 55 minutes
Edges set, centre wobbling, about 150°F.
The residual heat finishes the centre as it cools.
After 4 hours chilled
The cheesecake is firm all the way through.
Slicing warm gives a smeared cut face.
Ingredient Notes
- Cream cheese
- Twenty-four ounces, fully softened so the batter beats smooth without lumps.
- Ground cinnamon, divided
- One teaspoon in the filling and one in the cinnamon-sugar topping.
- Graham cracker crumbs
- Two cups pressed with melted butter into the base of the springform.
Success Tips
- Press the crumb crust with the flat base of a glass so it compacts evenly to the pan edge.
- Stop beating as soon as each egg disappears; extra whipping is what puts cracks in a cheesecake.
- Give the full four hours of chilling before slicing, or the centre will not cut cleanly.
Serving Ideas
Cut into twelve wedges with a warm dry knife so the cinnamon-sugar top stays intact.
Storage and Reheating
Refrigerate
Keep the cheesecake refrigerated at 40°F or below, covered, and return leftovers promptly after serving.
Frequently Asked Questions
How do I know when to take it out?
The edges are set, the centre still wobbles slightly and a thermometer there reads about 150°F.
Does anything else go on top?
No. The cinnamon-sugar surface is the finish; there is no fruit, chocolate or caramel.
