Creamy Cinnamon Chips Cheesecake
Featured Pinch Tips Video
- 1 1/2 c
- grahm cracker crumbs
- 2 Tbsp
- +1 cup sugar, divided
- 5 Tbsp
- butter, melted
- 2 pkg
- (8 oz, ea) cream cheese, softened
- 1 tsp
- containers (8 oz ea.) dairy sour cream
- 3 large
- eggs, slightly beaten
- 1 2/3 c
- hershey's cinnamon chips, divided
- 1 tsp
- shortening,(do not use butter, margarine spread, or oil
1Heat oven to 325 degrees. Combine grahm 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
2Increase oven temperature to 350 degrees. Beat cream cheese remaining 1 cup of 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.
3Pour half of filling into prepared crust. Reserve 1/3 cup cinnamon chips for drizzle. Sprinkle remaining 1 1/3 cups chips over filling in pan. Carefully spoon remaining filling over chips. Place on shallow baking pan.
4Bake 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.
5Combine 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.