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Ingredients
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Topping
Method
Instructions
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Make the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and mix until combined. Add in the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Pour the filling into the cooled crust.
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour.
Chill
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
Prepare the topping
Before serving, slice the seasonal fruit and drizzle with honey or maple syrup, if desired.
Serve
Slice the cheesecake and top with the seasonal fruit mixture. Enjoy!