Chef Time!

Chef Time!

Monday, March 12, 2012

There Is Always Room For Another Cheesecake

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.

cinnamon cheesecake


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.

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