Classic cheesecake with cinnamon crumb crust
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Classic cheesecake with cinnamon crumb crust
  Cinnamon    Crust    Cheesecakes  
Last updated 6/12/2012 1:16:47 AM. Recipe ID 46818. Report a problem with this recipe.
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      Title: Classic cheesecake with cinnamon crumb crust
 Categories: Desserts
      Yield: 16 Servings
 
MMMMM--------------------CINNAMON CRUMB CRUST-------------------------
  1 1/2 c  Graham cracker crumbs, about
    1/4 c  Sugar
      1 ts Ground cinnamon
           Butter; melted

MMMMM--------------------------FILLING-------------------------------
      2    Eggs
    1/2 c  Sugar
     16 oz Cream cheese; softened
      1 ts Vanilla
      1 ts Grand Marnier

MMMMM---------------------SOUR CREAM TOPPING--------------------------
      2 c  Sour cream
      6 tb Sugar
      1 ts Vanilla
      1 ts Grand Marnier
 
  Place crumbs in mixing bowl and add 1/4 cup sugar and cinnamon, then
  stir in 1/3 cup butter. More butter, up to 3/4 cup, may be added if
  needed. Butter an 8-inch springform pan on bottom and sides. Sprinkle
  thin layer of crumbs on bottom of pan and press down with metal
  1/4-cup measure. Pat crumbs on sides and press into position with
  side of measuring cup. Work around sides with fingers to make crumbs
  of even height. Any remaining crumbs may be added to bottom crust.
  Bake crust at 350F 5 minutes.
  
  To make filling, beat eggs until light, then add 1/2 cup sugar and
  beat 5 minutes. Add cream cheese and 1 teaspoon each vanilla and
  Grand Marnier and mix well. Turn into Crumb Crust and bake at 375F 20
  minutes. Cool 15 minutes.
  
  To make topping, blend sour cream, 6 tablespoons sugar and 1 teaspoon
  each vanilla and Grand Marnier well, then pour over filling and bake
  at 475F 5 minutes. Cool cake then chill overnight before serving.
  




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Recipe ID 46818 (Apr 03, 2005)

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