My niece stayed with us for her birthday weekend awhile back and we decided to make a fun cheesecake to celebrate. So we got up early and got to work. It turned out pretty good, I’m sure I’ll make it again. For most of my cheesecakes I use the same crust, like the one here, just added a little cinnamon to the mix and bake for about five minutes before adding the cheesecake filling.
- ¼ cup butter
- ½ tablespoon cinnamon
- ½ cup brown sugar
- ¼ teaspoon vanilla
- 1 tablespoon flour
- 16 ounces cream cheese, softened
- 1 egg at room temperature
- ⅓ cup sugar
- 2 teaspoons vanilla
Preheat oven to 350. In a small sauce pan combine butter, cinnamon, and brown sugar. Cook over medium heat and stir until butter is melted and ingredients are combined. Stir in vanilla and flour.
In a large bowl whisk together egg and sugar until foamy. Add cream cheese, egg, and vanilla until smooth. Pour mixture on top of baked crust. Drizzle cinnamon mixture over cheesecake filling. Use a knife to swirl. Bake 20 minutes or until cheesecake is set. Allow to cool 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve.
Adapted from: Creme de la Crumb