Description
A decadent strawberry cinnamon cheesecake featuring a crunchy graham cracker and cinnamon cereal crust, creamy cream cheese filling with fresh strawberries, baked to perfection and served chilled.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 1 1/2 cups crushed cinnamon cereal
Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup flour
- 1 cup diced strawberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare Crust: In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Add Cinnamon Cereal: Evenly sprinkle the crushed cinnamon cereal over the crust layer for added texture and flavor.
- Make Filling: In a separate large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then blend in vanilla extract, sour cream, and flour until fully incorporated. Finally, gently fold in the diced strawberries to the mixture.
- Assemble Cheesecake: Pour the strawberry cream cheese filling evenly over the prepared crust with cinnamon cereal in the springform pan.
- Bake: Place the pan in the preheated oven and bake for about 1 hour, or until the cheesecake is set and the edges may be lightly golden.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours to fully set and develop flavors.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your delicious strawberry cinnamon cheesecake!
Notes
- Make sure cream cheese is softened to avoid lumps in the batter.
- Press the crust mixture firmly to prevent it from crumbling when sliced.
- For best flavor, use fresh, ripe strawberries.
- The cheesecake should be refrigerated for at least 4 hours or overnight for optimal texture.
- If your strawberries are very juicy, drain some of the juice before folding them into the batter to prevent sogginess.
- Allow the cheesecake to cool completely at room temperature before refrigeration to avoid condensation inside the pan.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
