🥣 Instructions
1. Prep the crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, cinnamon (if using), and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool slightly.
2. Make the filling:
- In a large bowl, beat the cream cheese until very smooth (2–3 minutes).
- Add sugar and mix until fully incorporated.
- Beat in sour cream and vanilla.
- Add flour, then the eggs one at a time, mixing on low speed until just combined. Don’t overmix!
3. Bake:
- Pour the filling over the crust. Tap the pan gently to remove air bubbles.
- Bake at 325°F (163°C) for 50–60 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
4. Chill:
- Remove from oven and refrigerate for at least 4 hours or overnight before slicing.
💡 Tips for Success:
- For a crack-free top, place a pan of hot water on the lower oven rack to create a steamy environment.
- Use room temperature ingredients for the smoothest texture.
- Add a thin layer of sour cream topping after baking if you want a glossy finish.
🧁 Serving Ideas:
Top with fresh berries, a drizzle of caramel or chocolate, or enjoy plain — it’s delicious either way!
Would you like me to turn this into a printable card, blog post style, or maybe a short video script for Facebook or TikTok? 😊