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.
|
|
member logon
