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Home Dish Cinnamon Spice Creamy Cheesecake

Cinnamon Spice Creamy Cheesecake

Introduce

Chef :

fenway

Cinnamon Spice Creamy Cheesecake

This Cheesecake is very stable and easy to make, it needs no water bath it cooks up perfect and creamy on a foil lined baking sheet. This turned out so well that I will try different flavors of chips and spices with this recipe!

Ingredient

Cooking time :

45 mins

FOR CRUST

2 cup

graham cracker crumbs

1/2 cup

butter, melted ( 1 stick )

1 cup

granulated sugar

1 tsp

pumpkin pie spice

FOR FILLING

8 ounce bars of regular cream cheese, at room temperature

24 oz

sour cream ( 3 cups )

3 large

eggs, beaten

1 tsp

vanilla extract

1 1/2 cup

cinnamon chips, I used Hersheys brand

FOR TOPPING AND GARNISH

1 tbsp

cinamon sugar, recipe below

2 tbsp

white chocolate shavings

1 tbsp

sparkle clear sprinkles

Cooking instructions

* Step 1

MAKE CRUST

* Step 2

Spray a 9 inch springform pan with non stick spray, line bottom part of pan with parchment paper.Preheat oven to 325

* Step 3

In a bowl combine graham cracker crumbs, butter, 2 tablespoons sugar and the 1/2 teaspoon pumpkin pie spice, mix well.

* Step 4

Press crust mixture into bottom and 4 inches up sides of prepared springform pan.

* Step 5

Bake 8 minutes, cool on rack

* Step 6

MAKE FILLING

* Step 7

Preheat oven to 350. Iine a baking sheet with foil

* Step 8

In a large bowl beat cream cheese, sugar vanilla and the 1 teaspon of pumpkin pie spice until light and fluffy.

* Step 9

Add sour cream and beat in just to blend, add eggs and mix just until blended, do not over beat

* Step 10

Add 1/2 of batter into cooled crust, evenly sprinkle cinnamon chips over batter

* Step 11

Pour remaining batter over chips to cover.

* Step 12

Place cheesecake on foil lined pan, bake 60 to 70 minutes until just slightly jiggly in center. Remive from oven and cool on baking sheet 5 minutes, then move to a rack. Cool 30 more minutes then run a small sharp knife around outer edge of crust, carefully remove sides of pan. Cool to room temperature on rack then refrigerate at least 6 hours or overnight.