Ingredients
5 graham crackers, whole
2 tbsp light brown sugar
¼ tsp ground cinnamon
1 pinch kosher salt
3 tbsp butter, melted
1 stick butter, melted
½ cup light brown sugar
2 tsp ground cinnamon
¼ tsp kosher salt
1½ cup all-purpose flour
1 cup graham cracker crumbs, roughly 4 crushed graham crackers
16 oz cream cheese
⅔ cup granulated sugar
2 tbsp all-purpose flour
3 eggs, large
1 egg yolk
3 tbsp heavy cream
1½ tsp vanilla extract
Preparation
Spray a round pan and line it with parchment.
Mix graham crackers, brown sugar, cinnamon, and salt together in a food processor and blend until fine.
Add the melted butter and process some more. Pour the mixture into the pan and pat down in an even layer.
Toss all ingredients together in a bowl with a fork.
Mix until it forms a small crumble. Set aside.
Mix cream cheese, sugar, and flour together in a bowl, creaming until it becomes fluffy.
Add the eggs and yolk to the mix one at a time, scraping batter from the bowl’s sides and bottom with a spatula.
Stir cream and vanilla in, then pour the mixture into the baking pan.
Place the pan in a larger dish filled halfway with hot water.
Preheat the oven to 400 degrees F.
Bake the cheesecake for 10 minutes, then sprinkle topping over the top.
Lower the oven temperature to 200 degrees F and bake for 45 more minutes.
Open the oven and let the cheesecake cool for an hour. Remove, let cool in the fridge overnight, and serve the next day.
