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Cinnamon Sparkled Cheesecake

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Ingredients
  Coarse cinnamon crisp cracker crumbs 3 Cup (48 tbs) (keebler)
  Butter margarine/Margarine - 1/2 cup 1⁄2 Cup (8 tbs), melted
  Ricotta cheese 15 Ounce (1 carton)
  Cream cheese 8 Ounce (1 package)
  Eggs 4 , lightly beaten
  Sugar 1 Cup (16 tbs)
  Vanilla extract 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cinnamon crisp cracker crumbs 2 Tablespoon (Keebler, to sprinkle on top)
Directions

GETTING READY
1. Preheat oven to 325 degrees Fahrenheit.
2. In a medium mixing bowl, put together crumbs and butter; using a fork blend to form a dough.
3. Grease a 9-inch spring form pan.
4. On the bottom and up sides of greased pan, press the mixture.

MAKING
5. In a large mixing bowl, put together Ricotta and cream cheese; using a wired whisk, beat until smooth.
6. Beat in eggs, sugar, vanilla and salt until the mixture is thick and smooth.
7. Into the springform pan, pour the cheese mixture and bake for 1 hour and 15 minutes until it passes knife test.
8. Let it cool for 20 minutes inside the pan.
9. Remove sides and let it cool down completely.

FINALISING
10. Refrigerate the pie until served.

SERVING
11. Just before serving, sprinkle Keebler Cinnamon Crisp Cracker crumbs on top.
12. Cut into serving size pieces and serve in dessert plates.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
8

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