Preheat oven to 350°F
Allow cream cheese and eggs to standard room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl stir together crushed cookies and 1 tablespoon sugar. Stir in melted butter until combined. Press mixture into the bottom and 1/2 inches up the side of a 9 inch spring form pan.
In a large mixing bowl beat cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 teaspoon of cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.
in a small bowl stir together 1 tablespoon sugar and one half teaspoon of cinnamon. Pour cream cheese mixture into crust lined pan, spreading evenly sprinkle with cinnamon sugar mixture. Place spring form pan in a shallow baking pan.
Bake for 40 to 50 minutes or until a 2 1/2 Inch area around the outside edge appears to set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove Sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least four hours before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 44 | ||
Calories from Fat: 35 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 44.4mg | 2 % | |
Potassium 44.5mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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