The apple bundt I made recently was originally something I made intending to use up some cinnamon chips, but I completely forgot to add them, which was for the best, as they would have been overkill in an already great cake, and it meant I still had the chips to make this cheesecake. Straight from the manufacturer’s website is this extremely creamy lovely cheesecake. It’s not SUPER strongly cinnamon, but enough to be nice!

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

Filling:

• 2 8 ounce packages cream cheese, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 24 ounces sour cream
• 3 large eggs
• 1 1/3 cups cinnamon chips

Topping:

• 1/3 cup cinnamon chips
• 1 teaspoon shortening

*I used gluten free graham crackers, which are a bit denser, and I think possibly if you used regular grahams your crust would go up the sides of the pan at all, but with mine they did not.

*1 10 ounce bag of cinnamon chips will give you the 1 2/3 cups you need total.

To make the crust, preheat oven to 325 degrees. Combine the graham cracker crumbs, sugar, and butter in a medium bowl and stir until evenly mixed.

Press evenly into the bottom of a 9″ springform, and up the sides if you have enough crumbs.

Bake 8 minutes then remove from the oven. Increase oven temperature to 350.

While the crust bakes, combine the cream cheese, sugar, and vanilla in a large bowl and beat on medium until smooth.

Add the sour cream and beat on low until mixed.

Add the eggs and beat again on low until just mixed.

Pour half of the filling evenly into the crust, then sprinkle the 1 1/3 cups of cinnamon chips over the filling.

Top gently with the remaining filling. Place springform on a baking sheet or wrap the base in foil.

Bake 1 hour, or until center is almost set – I gave mine a bit of extra time based on how mobile it still seemed when I jiggled it at 1 hour. Remove from the oven and place on a wire rack.

It does grow!

Cool 10 minutes, then run a knife around the inside of the pan. Cool an additional half hour, then remove the sides of the pan. Cool another full hour.

When the cake has cooled the full hour, combine the remaining cinnamon chips and the shortening in a small bowl and microwave in short bursts until the chips can be stirred smooth – they don’t actually have to feel hot to melt, but did require longer than the 30 seconds at 50% power that Hershey’s recommended. Drizzle the melted topping over the cheesecake, then cover and refrigerate at least 4 hours before slicing and serving.

Creamy Cinnamon Chip Cheesecake

From Hershey’s.

Crust:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

Filling:

• 2 8 ounce packages cream cheese, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 24 ounces sour cream
• 3 large eggs
• 1 1/3 cups cinnamon chips

Topping:

• 1/3 cup cinnamon chips
• 1 teaspoon shortening

To make the crust, preheat oven to 325 degrees. Combine the graham cracker crumbs, sugar, and butter in a medium bowl and stir until evenly mixed. Press evenly into the bottom of a 9″ springform, and up the sides if you have enough crumbs. Bake 8 minutes then remove from the oven. Increase oven temperature to 350.

While the crust bakes, combine the cream cheese, sugar, and vanilla in a large bowl and beat on medium until smooth. Add the sour cream and beat on low until mixed. Add the eggs and beat again on low until just mixed.

Pour half of the filling evenly into the crust. Sprinkle the 1 1/3 cups of cinnamon chips over the filling, then top gently with the remaining filling. Place springform on a baking sheet or wrap the base in foil.

Bake 1 hour, or until center is almost set. Remove from the oven and place on a wire rack. Cool 10 minutes, then run a knife around the inside of the pan. Cool an additional half hour, then remove the sides of the pan. Cool another full hour.

When the cake has cooled the full hour, combine the remaining cinnamon chips and the shortening in a small bowl and microwave in short bursts until the chips can be stirred smooth. Drizzle the melted topping over the cheesecake, then cover and refrigerate at least 4 hours before slicing and serving.