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CREAMY CINNAMON CHIPS CHEESECAKE
It’s no secret: I’m a sucker for a good dessert. I love telling people about my family’s holidays, where everyone would be polite enough to get a plate of the meal, but we all knew we were saving most of our appetites for dessert. My own mom was often the main contributor, and I’m grateful that she still lets me raid her cookbook cabinet in search of something to satisfy a craving. Have fun with this one!
As printed in ‘Hershey’s Cookbook,’ 2009:
1 1/2 cups graham cracker crumbs
1 cup plus 2 tablespoons sugar, divided
5 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cartons (8 ounces each) dairy sour cream
3 eggs, slightly beaten
1 2/3 cups (10-ounce package) Hershey’s Cinnamon Chips, divided
1 teaspoon shortening (do not use butter, margarine, spread, or oil)
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. Sprinkle 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 30 minutes more. Remove side of pan; cool 1 hour.
Combine shortening and remaining 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 and refrigerate leftover cheesecake.