I promised you guys cheesecake, so here we are!
I love cheesecake so much, and its not as intimidating as you think! What a way to kick off heading into Autumn than with a cinnamon cheesecake? It's perfect!
Quick note before we get started, if you are keeping an eye on your inboxes this week you are getting teasers and hints to a product relaunch on FRIDAY! As you can tell, I am super excited about it and want to know your guesses! Seriously, You're going to want to snap this product up when it hits out shelves again - and that's all I ca say for now, so keep paying attention to our emails and posts!
Cheesecake Notes: I currently recommend Strawnana Tincture for this recipe! Secondly, as you can see in my photo, my top, even with cinnamon slightly browned more than I would have liked, I got distracted in the few minutes I meant to check it before my timer went off (It happens!) But don't get discouraged, it will still taste PERFECT, some people get uppity about a brown cheesecake top, but you are fine, trust me! Also, I am not including a crust recipe in this post, because I decided to make life easier, and buy my favorite pre-made kind. So let's take a breath and let's go!
24 ounces Cream cheese
1⁄2 cup Brown Sugar
2 tablespoons Cinnamon
1 tablespoon Vanilla Extract
- 1⁄3 cup Sour Cream
- 3 Droppers of Tincture
- Preheat oven to 325°F.
- Mix cream cheese and then add Tincture and blend. Next add sugar until fluffy. Add cinnamon & vanilla; continue mixing. Add eggs one at a time, mixing well between each egg.
- Stir in sour cream.
- Pour into prepared graham cracker crust & bake for 50 minutes.(Note: Take a peak about 3 min before end!) Let cool 10 minutes then refrigerate until thoroughly chilled!
There we have it! SO excited for you guys to try this out and let me know what you think on Facebook or Instagram! I ended up taking less photos than I normally do because: Cheesecake you have to be a bit more careful with and pay closer attention too, the key is to not over mix so you don't let too much air in, or over beat the eggs, or let it sit too long! (This leads to more cracks in your cheesecake!)
Anyways, I hope you enjoy this one, and so excited to be back on Friday with a new recipe and a BIG product reveal!