Just when you think that there can never be another cheesecake recipe, another comes into mind. Especially my mind. I like to experiment with different flavors and styles, when it comes to making a cheesecake. As it turns out, a new cheesecake makes it’s appearance.
Creamy Cinnamon Cheesecake
1 ½ c. Graham cracker crumbs
1 c. plus 2 tbsp. Sugar, divided
5 tbsp. Butter, melted
16 oz. Cream cheese, softened
1 tsp. Vanilla
24 oz. Sour cream
3 eggs, slightly beaten
1 2/3 c. cinnamon chips, divided (10 oz. Package)
1 tsp. Shortening (do not use butter, margarine, spread or oil)
Preheat oven to 325.
Combine graham crackers, 2 tbsp. Sugar and melted butter in a bowl. Press crumb mixture evenly onto the bottom and sides of the springform pan. Bake for 8 minutes, cool slightly.
Increase oven temp to 350. Beat cream cheese, remaining sugar and vanilla until smooth and well blended. Add sour cream; beat on low speed until blended. DO NOT OVERBEAT.
Pour half of the batter into the prepared pan. Sprinkle about 1 1/3 cup of the cinnamon chips over the filling in the pan. Carefully spoon the remaining filling over the chips. Place on a shallow baking pan.
Bake for 1 hour or until center is almost set. Remove from oven and allow to cool for 10 minutes on a rack. Using a knife, loosen cheesecake from sides of the pan. Cool on rack for an additional 30 minutes. Remove from the pan; cool an additional 1 hour.
Combine shortening and remaining 1/3 cup cinnamon chips in a small microwave safe bowl. Microwave for 30 seconds; stir until chips are completely melted. Drizzle over cheesecake; cover; refrigerate at least for 4 hours before serving.