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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 (8 ounce) packages cream cheese, softened
  
• 1 cup sugar
  
• 1 teaspoon vanilla extract
  
• 3 (8 ounce) cartons dairy sour cream
  
• 3 eggs, slightly beaten
  
• 1 (10 ounce) package Hershey's cinnamon chips, divided
  
• 1 teaspoon shortening (do not use butter, margarine, spread or oil)
  






Instructions



1. Heat oven to 325 degrees. 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 degrees. 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. 12 to 14 servings.