Description
A rich, creamy baked cinnamon cheesecake with comforting spice and a classic graham cracker crust. Perfect for any season.
Ingredients
3 (8-ounce) packs cream cheese, softened
1 cup granulated sugar
2 teaspoons ground Ceylon cinnamon
3 large eggs
1 teaspoon alcohol-free vanilla extract
1/2 cup heavy cream
1 pre-made graham cracker crust (halal-friendly)
Optional: pinch of salt, nutmeg, or cinnamon glaze topping
Instructions
Preheat oven to 325°F.
Beat softened cream cheese until smooth using stand or hand mixer.
Add sugar; mix until fully incorporated.
Add eggs one at a time, mixing thoroughly between each.
Stir in cinnamon and vanilla bean.
Pour in heavy cream and give batter a final mix.
Pour mixture into crust and smooth top.
Bake for 50–55 minutes until edges are set but center still jiggles.
Cool inside oven for 30 minutes with door ajar.
Refrigerate at least 4 hours (overnight preferred) before serving.
Notes
Use Ceylon cinnamon for smoother flavor.
Pairs beautifully with chai or spiced coffee.
Store in refrigerator for up to 5 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 370
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
Keywords: cinnamon cheesecake, baked cheesecake recipe, easy spiced cheesecake