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Creamy Cinnamon Chips Cheesecake Recipe

Things You'll Need

  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons plus 1 cup sugar, divided
  • 5 tablespoons butter, melted
  • 2 packages (8 oz. each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 containers (8 oz. each) dairy sour cream
  • 3 eggs, slightly beaten
  • 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips, divided
  • 1 teaspoon shortening (do not use butter, margarine, spread or oil)

How to Make

  • 1. Heat oven to 325°F. Combine graham cracker crumbs, 2 tablespoons sugar and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes. Remove from oven.
  • 2. Increase oven temperature to 350°F. Beat cream cheese, remaining 1 cup sugar and vanilla on medium speed of mixer until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
  • 3. Pour half of filling into prepared crust. Reserve 1/3 cup cinnamon chips for drizzle. Sprinkle remaining 1-1/3 cups chips evenly over filling in pan. Carefully spoon remaining filling over chips. Place on shallow baking pan.
  • 4. Bake about 1 hour or until center is almost set. Remove from oven; cool 10 minutes on wire rack. Using knife or narrow metal spatula, loosen cheesecake from side of pan. Cool on wire rack additional 30 minutes. Remove side of pan; cool 1 hour.
  • 5. Combine shortening and reserved 1/3 cup chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir until chips are melted. Drizzle over cheesecake; cover and refrigerate at least 4 hours. Cover; refrigerate leftover cheesecake. Makes 12 servings.