Step-by-step instructions
Let’s dive into how to create this delicious cheesecake:
Prepare the Crust: Start by preheating your oven to 160°C. Grease and line a 23 cm springform pan to prevent your cheesecake from sticking. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan and bake for 8-10 minutes. Allow it to cool completely.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the sour cream, vanilla extract, ground cinnamon, and nutmeg, mixing well. Incorporate the eggs one at a time, ensuring each is fully combined before adding the next. Pour this luscious mixture over the cooled crust.
Prepare the Cinnamon Crunch Topping: In a different bowl, mix the brown sugar, granulated sugar, all-purpose flour, ground cinnamon, and nutmeg. Stir in the melted butter until well combined, then gently fold in the crushed cinnamon cereal.
Bake the Cheesecake: Sprinkle the cinnamon crunch topping over the cheesecake filling. For a moist bake, place the springform pan in a baking dish filled with hot water (halfway up the sides). Bake for 55-65 minutes or until the edges are set but the center is slightly jiggly. Allow the cheesecake to cool in the oven for 1 hour.
Chill: Once cooled, cover and refrigerate for at least 4 hours or ideally, overnight.
Serve: Carefully remove the cheesecake from the pan, slice, and serve chilled. For an added touch, top each slice with whipped cream and a sprinkle of extra crushed cereal.
Best ways to enjoy it
Serving your Cinnamon Crunch Cheesecake is an exciting moment! This dessert pairs beautifully with a dollop of whipped cream, fresh berries, or drizzled chocolate sauce for those with a sweet tooth. Additionally, consider serving it with a warm cup of coffee or spiced tea to complement the flavors.
Keeping leftovers fresh
To keep your Cinnamon Crunch Cheesecake delicious, store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. You can also freeze slices if you wish to save them for later, but be sure to wrap each slice tightly in plastic wrap before placing them in a freezer-safe container. Defrost in the fridge overnight before serving.
Pro chef tips
- Ensure your cream cheese is at room temperature; this makes it easier to blend smoothly.
- For an extra hint of flavor, feel free to experiment by adding a splash of maple syrup to the filling.
- Always bake your cheesecake using a water bath—not only does this prevent cracks, but it keeps the cheesecake moist and creamy.
Creative twists
Feel free to personalize your Cinnamon Crunch Cheesecake! Swap out the ground spices for seasonal flavors like pumpkin spice during the fall. You could also try adding layers of caramel or chocolate ganache. For a fruity twist, consider adding layers of fresh fruit on top before serving.
FAQs
How long will this cheesecake last in the fridge?
Your Cinnamon Crunch Cheesecake will stay fresh for about 4-5 days when stored properly in an airtight container.
Can I substitute ingredients?
Absolutely! You can use light cream cheese, Greek yogurt instead of sour cream, or even gluten-free graham crackers if needed.
Is it necessary to use a water bath for baking?
While it’s highly recommended to use a water bath to maintain moisture, if you’re pressed for time, you can skip this step. Just watch the baking time carefully to avoid cracking.
This Cinnamon Crunch Cheesecake is not just a dessert; it’s an experience meant to be shared and savored. Whether you’re celebrating a special occasion or simply treating yourself, this creamy, crunchy delight will surely become a favorite.
