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If you love cheesecake and can’t resist cinnamon buns, this is the cheesecake for you.
1 and 1/2 cups cinnamon graham crackers, finely crushed
1 stick butter, melted
2 tablespoons Haddar Brown Sugar
1 and 1/2 pounds cream cheese, at room temperature
1 cup sugar
1/2 cup sour cream
4 eggs
2 teaspoons Gefen Pure Vanilla Extract
1/4 cup flour
1 cup coarsely chopped Pereg Cinnamon
graham crackers
1/2 cup cinnamon chips
1 teaspoon ground cinnamon mixed with 1/4 cup sugar
Preheat oven to 325 degrees F.
Remove one rack from you oven and place the remaining rack at the center of the oven. Wrap the exterior of a 9″ springform pan in 2 layers of heavy duty aluminum foil.
Combine the cracker crumbs, butter and brown sugar in a small bowl until well combined. Press into the bottom of prepared springform pan. Place pan in freezer while preparing filling. In a mixer bowl, blend cream cheese, sugar and sour cream until smooth. Scrape down sides of the bowl to incorporate all the sugar.
Add eggs, vanilla and flour; blend well. Remove springform pan from freezer.
Spoon ½ of batter into the pan. Sprinkle ¼ cup cinnamon chips and ¼ cup crushed cookies over batter. Dust with half of the cinnamon sugar. Top with remaining batter. Sprinkle remaining cinnamon chips and crushed cookies over batter. Top with the rest of the cinnamon sugar.
Position a large roaster pan in the center of your oven. Place springform pan in the center of the roaster pan. Carefully, fill roaster with boiling water until halfway up the side of the springform pan. Bake for 55 to 60 minutes or until the sides are set and the center of the cheesecake is still jiggly. Remove from water bath and let cool to room temperature.
Chill cheesecake at least 6 hours or overnight before serving. Dust with confectioners’ sugar before serving.
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It’s been hard lately to find block cream cheese. Can you use whipped cream cheese for this recipe?
Unfortunately, it doesn’t really work. But whipped cream cheese is great for no-bake cheesecakes!