Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Additional time: 30 minutes
NOTE: It is best to make this recipe the day before you plan to serve it.
2 cups of graham cracker crumbs
4 tablespoons of brown sugar
1 teaspoon of ground cinnamon
5 tablespoons of melted butter
1 cup of packed brown sugar
1 tablespoon of ground cinnamon
6 tablespoons of flour
6 tablespoons of melted butter
4 8-ounce packs of softened cream cheese
1 cup of granulated sugar
3 tablespoons of flour
2 teaspoons vanilla extract
5 eggs… at room temperature
¾ cup heavy whipped cream
Covered with cream cheese:
1 tablespoon of softened butter
1 oz. cream cheese – softened
¼ teaspoon vanilla extract
¾ cup of powdered sugar
1 ½ tablespoons heavy whipped cream
Preheat oven to 350 degrees Fahrenheit and grease a 9-inch skillet with nonstick spray and set aside.
Start with the crust by adding approximately 1 package + 3 sheets of graham crackers in a food processor. Press down until you get a fine crumb. Add all remaining ingredients to the crust and polish until well combined.
Pour the crust mixture into the bottom of the prepared tray and with a clean hand or spatula, press to form the crust. Be sure to take some from the sides of the pan as well.
Bake on 350 for about 10 minutes.
Combine all the ingredients in a medium sized bowl and use a fork to combine them until you get a good crumble. Set aside.
Begin by adding your room temperature cream cheese to the bowl of a stand up blender equipped with a paddle attachment.
Cream until light and fluffy and no lumps are visible.
Add sugar and flour and mix for about 1 minute.
While mixing at low speed, add vanilla extract and each egg one at a time. Allow each egg to mix completely before adding the next.
Once all the eggs are combined, set the mixture at medium-high speed and mix for 5 minutes.
After 5 minutes, add the heavy whipped cream and mix for 1 or 2 more minutes.
Pour approximately 1/3 of the cheesecake filling into the prepared crust. Cover with 1/3 of the crumbly mixture using fingers to crumble into small pieces. Add another layer of cheesecake filling and continue for two more layers. Add the rest of the crumble to the top of the cheesecake.
Place the cheesecake in the center of your oven and bake at 350 for 15 minutes, then reduce the heat to 200 degrees F. and bake for 1 hour and 30 minutes more.
Once the hour and a half has passed, turn off the heat and leave the cheesecake in the oven for 30 minutes, do not open the oven door.
After 30 minutes, open the oven door and let the cheesecake sit for 5 minutes. Then take it out and cool it down. (I prefer to let it cool overnight)
Covered with cream cheese:
Once the cheesecake is ready, add all the ingredients for the cream cheese topping in a medium bowl and use a hand blender to mix well until light and smooth. Add in a bag or sandwich with a small hole and place the topping on top of the cheesecake.
Serve and enjoy!