Step 7: Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually.

Step 8: Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.

Step 10: Sprinkle icing sugar on top, slice the cheesecake into portions and serve chilled.

Enjoy the perfect balance of creamy cheesecake, cinnamon sweetness, and buttery crust.