I’m in love with single flavor recipes. Especially if it’s a new twist on something that seldom stands alone as a flavor, but usually acts as a compliment.

This cream cheese cinnamon pie is one of such single flavor recipes. That’s why it’s all about the right texture, perfect to bring out the flavor of cinnamon like you’ve never tried it before.

Technically it’s a cheesecake, but the cinnamon gives it a unique golden brown color and the flavor, combined with cheesecake fluffy texture is simply delectable.

The trickiest part to baking any cheesecake is pulling it out of the oven at the right time. Before you take it out of the oven, make sure that the cream cheese filling is set, but not very firm. This pie is also best eaten after it’s completely cool and refrigerated for a few hours or overnight.

As for the crust, you can use any crust recipe you prefer. I like my homemade vodka crust, as it adds an interesting complimentary note to the filling, but you can use any crust, including store bought varieties.

Check out this pie and let me know how it goes!