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Creamy Cinnamon Chips Cheesecake




Source of Recipe


Hershey's






List of Ingredients



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






Instructions



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.
   
   
2. Increase oven temperature to 350 F. Beat cream cheese, 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 30 minutes more. Remove side of pan; cool 1 hour.
   
5. Combine shortening and reserved 1/3 cup chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir until chips are melted. Drizzle over cheesecake; cover and refrigerate at least 4 hours. Cover; refrigerate leftover cheesecake.
   






Final Comments


12 to 14 servings