KraftRecipes.com
Print PageClose Window

Product Recall: One SKU of Oscar Mayer Classic Wieners due to possible mislabeling. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Creamy Cinnamon Chips Cheesecake

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 12-14 servings Total Time: 1 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons plus 1 cup sugar, divided
  • 5 tablespoons butter, melted
  • 2 packages (8 oz. each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 containers (8 oz. each) dairy sour cream
  • 3 eggs, slightly beaten
  • 1-2/3 cup (10-oz. pkg.) HERSHEY'S Cinnamon Chips, divided
  • 1 teaspoon shortening (do not use butter, margarine, spread or oil)
make it
1. Preheat 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.

2. 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.

3. Pour half of filling into prepared crust. Reserve 1/3 cup cinnamon chips for drizzle. Sprinkle remaining 1-1/3 cups chips evenly over filling in pan. Carefully spoon remaining filling over chips. Place on shallow baking pan.

4. 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 additional 30 minutes. Remove side of pan; cool 1 hour.

5. Combine shortening and reserved 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; refrigerate leftover cheesecake.
Notes
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email