Never have I gotten such rave reviews for an experimental cheesecake recipe. I honestly wasn’t sure if cinnamon and lemon would taste good together, but hubby did nothing but rave about the awesome taste. I cut the cheesecake into 8 slices like I always do and we each had two last night. This morning, I noticed he’d had one for breakfast, and I’m usually the one who eats more slices, so I know this one’s a keeper! In fact, he even asked me to make two more of these for a company cookout next weekend!
Here’s the recipe:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3 large eggs
1/2 teaspoon vanilla
Top with Duncan Hines Comstock Original Lemon Creme filling
Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth.
Sprinkle ground cinnamon over the top of the mixture. Mix well.
Pour batter into well greased 9 inch round pie plate.
Bake for 24 minutes at 350 degrees F. Turn oven off. Remove cheesecake and cool in fridge.
Top with Lemon Creme filling after an hour or two.
(*Note: This cheesecake is NOT LOW CARB)