Cinnamon Meringue Cheesecake

Step 1

Preheat oven to 325°F. In a bowl, mix 1.5 cups graham cracker crumbs, 6 tbsp melted butter, and 1 tsp of the ground cinnamon. Press firmly into the bottom of a 9-inch springform pan.

Step 2

In a large bowl, beat 24 oz softened cream cheese and 1 cup sugar until smooth. Add 3 eggs one at a time, beating well after each. Mix in 0.5 cup sour cream, 1 tsp vanilla, and remaining 1 tsp cinnamon until just combined.

Step 3

Pour the filling over the crust. Bake until the edges are set but the center jiggles slightly, about 45-50 minutes. Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.

Step 4

When ready to serve, make the meringue: in a clean bowl, beat 3 egg whites with 0.25 cup sugar until stiff peaks form. (If you have cream of tartar, add 0.25 tsp for stability.)

Step 5

Spread the meringue over the chilled cheesecake, making sure it touches the edges. Use a spatula to create peaks. Broil 2-3 minutes until the meringue is golden brown, watching closely. Dust with extra cinnamon if desired.

Step 6

Let the meringue cool for 5 minutes, then slice and serve. Store leftovers in the refrigerator.