Cinnamon Sour Cream Cheesecake

Cinnamon Sour Cream Cheesecake


82 people made this

I like to make this delicious cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.


Serves: 12 

  • 1 3/4 cups finely ground digestive biscuit crumbs
  • 1/4 cup (30g) finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 125g melted butter
  • 3 eggs
  • 500g cream cheese, softened
  • 1 cup (220g) white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla essence
  • 1/2 teaspoon almond essence
  • 3 cups sour cream

Preparation:30min  ›  Cook:40min  ›  Extra time:5hours chilling  ›  Ready in:6hours10min 

  1. Preheat oven to 190 degrees C.
  2. Mix biscuit crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 23cm springform pan.
  3. Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond essence. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
  4. Bake for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favourite fruit topping or glaze.

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