Creamy Cinnamon Chips Cheesecake

Creamy Cinnamon Chips Cheesecake

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SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories520
Calories from Fat320
Total Fat36 g55% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol145 mg48% DV
Sodium300 mg13% DV
Total Carbohydrates39 g13% DV
Dietary Fiber0.0 g0% DV
Sugars34 g
Protein8 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron4% DV
  Amount Per Serving % DV *
Calories520
Calories from Fat320
Total Fat36 g55% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol145 mg48% DV
Sodium300 mg13% DV
Total Carbohydrates39 g13% DV
Dietary Fiber0.0 g0% DV
Sugars34 g
Protein8 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron4% DV
  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar plus 1 cup , divided
  • 5 tablespoons butter , melted
  • 2 packages cream cheese (8 oz. each) , softened
  • 1 teaspoon vanilla extract
  • 3 containers dairy sour cream (8 oz. each)
  • 3 eggs , slightly beaten
  • 1-2/3 cups HERSHEY'S Cinnamon Chips (10-oz. pkg.) , divided
  • 1 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions

  • 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.

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