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Creamy Cinnamon Chips Cheesecake




Source of Recipe


Rhonda G


List of Ingredients




Creamy Cinnamon Chips Cheesecake


1-1/2 cupsgraham cracker crumbs
2 tablespoons plus 1 cup sugar , divided
5 tablespoonsbutter , melted
2 packages (8 oz. each) cream cheese , softened
1 teaspoonvanilla 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 teaspoonshortening (do not use butter, margarine, spread or oil)

Recipe




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.

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.

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.

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.

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.

12 to 14 servings.