Cinnamon Cheesecake

Some cheesecakes try to do too much. This one knows exactly what it is and nails it.

A buttery graham cracker crust holds a simple, fluffy cream cheese filling that bakes until just set in the center.

Then comes the topping: sweetened sour cream spiked with vanilla, dusted with cinnamon, and scattered with toasted almond flakes that add crunch against all that creamy richness.

Make it a day before you plan to serve it. The flavors meld overnight and the texture firms up into something silky and sliceable.

Pro Tips

• Soften the cream cheese completely before beating. Cold cream cheese leaves lumps that no amount of mixing will smooth out.
• Don’t overbake the filling. Pull it when the center still has a slight jiggle; it sets fully as it cools.
• Toast the almonds in a dry skillet until fragrant and golden before sprinkling over the topping. Raw almonds taste flat by comparison.
• Run a knife around the edge of the pan as soon as it comes out of the oven. This prevents the cake from cracking as it contracts.