Ingredients: For Crust:
1 package ( 9 sheets) cinnamon graham crackers crushed into crumbs
7 tablespoons unsalted butter, melted
1 tablespoon butter for greasing the baking dish
3 tablespoon granulated white sugar
1 1/2 teaspoons ground cinnamon
For the cheesecake filling:
1 large egg
1/3 cup granulated white sugar divided
2 – 8 ounce packages of cream cheese room temperature
For the Topping:
2 teaspoons of pure vanilla
4 tablespoons butter
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees.
For the crust:
Coat an 9×7 or 8×8 baking dish with the leftover tablespoon that was cut from the stick of butter used for making the crust. I cut right through the paper as to hold the paper while greasing it.
Crush the package (I used a rolling pin) to fine crumbs. Add the 3 tablespoons of granulated white sugar and 1 1/2 teaspoons of cinnamon. Mix well. Drizzle in the melted butter stirring until fully combined. Press down evenly into prepared baking dish.
Bake at 350 degrees for five minutes, take out of the oven and allow to cool for ten minutes. Keep oven at 350 degrees.
For the cheesecake:
In a medium bowl, beat the egg and 1/3 cup sugar with a beater until well combined. In another medium bowl beat the cream cheese adding the egg mixture and vanilla until smooth. Pour mixture over cooled graham cracker crust spreading evenly.
For the topping:
In a saucepan, over medium heat, melt four tablespoons of butter, add the brown sugar and cinnamon, stirring well for about five minutes. I poured this in a pourable glass measuring cup, then drizzled it over the top of the cheese cake. It will turn firm like candy, but softens from the moisture of the baking cheesecake.
Bake for 25 to 30 minutes until the cheese cake is just set. Allow to cool, then set in refrigerator for a couple of hours. Cut into squares before serving. Enjoy!
