Cinnamon Meringue Cheesecake
A creamy baked cheesecake with a cinnamon-spiced crust, topped with a cloud of toasted meringue and a dusting of cinnamon. This everyday version uses a simple graham cracker crust and a smooth, tangy filling, finished with a fluffy meringue that gets beautifully golden under the broiler.
- Total time
- 60 min
- Servings
- 12
- Calories
- 380
- Protein
- 7g
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- ½ cup sour cream
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 325°F. In a bowl, mix 1.5 cups graham cracker crumbs, 6 tbsp melted butter, and 1 tsp of the ground cinnamon. Press firmly into the bottom of a 9-inch springform pan.
- 2
In a large bowl, beat 24 oz softened cream cheese and 1 cup sugar until smooth. Add 3 eggs one at a time, beating well after each. Mix in 0.5 cup sour cream, 1 tsp vanilla, and remaining 1 tsp cinnamon until just combined.
- 3
Pour the filling over the crust. Bake until the edges are set but the center jiggles slightly, about 45-50 minutes. Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- 4
When ready to serve, make the meringue: in a clean bowl, beat 3 egg whites with 0.25 cup sugar until stiff peaks form. (If you have cream of tartar, add 0.25 tsp for stability.)
- 5
Spread the meringue over the chilled cheesecake, making sure it touches the edges. Use a spatula to create peaks. Broil 2-3 minutes until the meringue is golden brown, watching closely. Dust with extra cinnamon if desired.
- 6
Let the meringue cool for 5 minutes, then slice and serve. Store leftovers in the refrigerator.
Tools you’ll need
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
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