* Ingredients :
+Breadcrumb
°2 cups crushed Nilla wafers
°5 tablespoons melted butter
°1 tsp cinnamon
°1 tsp vanilla extract
Preheat oven to 350. Mix the ingredients well and squeeze into the bottom and 1 side up the pan (I use a spring mold for just about anything I cook, but definitely cheese cakes). Bake for 5 minutes then sit on the side.
+Cheese filling
°24 oz cream cheese, softened (the softer the cream cheese, the smoother the dough, so I’ll sometimes microwave mine on the defrost °for a few minutes)
°4 large eggs
°3/4 cup sugar
°1 tsp vanilla
°1 cup light brown sugar
°1 tsp cinnamon
Beat cream cheese on low medium speed until soft. Add one egg at a time, stirring until incorporated between each egg. Combine the sugar and vanilla. Beat until all the ingredients are well mixed, scraping the sides of the bowl frequently. Pour the batter over the crust. In other bowl, combine the brown sugar & cinnamon. Sprinkle this mixture on top of the cake batter and stir with a fork until the sugar is mixed with the batter. Bake at 350 for one hour. Turn off the oven and leave the cheesecake in the oven for another 30 minutes. Once the cheesecake is out of the oven, run a knife around the edge (between the cake and the pan).
+Ice filling
°2 cups icing sugar
°1/3 cup milk
°1 tsp vanilla
Mix ingredients and pour over cheesecake as soon as it comes out of the oven. Refrigerate the cheesecake without covering it for at least 6 hours.
Enjoy 😋
