Cinnamon-Chocolate Chip Cheesecake Recipe

Are you a fan of creamy, luscious cheesecakes with a hint of warmth and sweetness? Look no further than this delectable Cinnamon-Chocolate Chip Cheesecake recipe. This dessert is a heavenly combination of rich cream cheese, warm cinnamon, and indulgent chocolate, all nestled within a buttery graham cracker crust. Whether you're planning a special occasion or simply craving a luxurious treat, this cheesecake is sure to impress with its velvety texture and irresistible flavor.

The found...

The foundation of this luscious dessert is a classic graham cracker crust, providing a crunchy contrast to the creamy cheesecake filling. The crust is made with crushed graham crackers, sugar, and melted butter, which is then pressed into the bottom of a springform pan to create a sturdy base for the cheesecake. Once baked, the crust adds a delightful crunch and buttery flavor that perfectly complements the rich filling.

Speaking of the filling, the star of this show is a velvety-smooth mixture of cream cheese, sugar, and eggs, with a generous dose of cinnamon and a sprinkling of chocolate chips. The cream cheese lends a luxurious creaminess to the filling, while the sugar provides just the right amount of sweetness. The addition of cinnamon adds a warm, comforting flavor to the cheesecake, making it the perfect dessert for fall and winter gatherings. And of course, the chocolate chips add bursts of rich, gooey goodness in every bite.

To crown this cheesecake with a final flourish, a simple sour cream topping is mixed with vanilla and sugar and spread over the baked cheesecake before a final round of baking. This topping not only adds a tangy contrast to the creamy filling but also provides a beautiful, glossy finish that will have you reaching for your camera before you dive in.

Whether you're a cheesecake aficionado or simply looking for a memorable dessert to serve at your next gathering, this Cinnamon-Chocolate Chip Cheesecake is a surefire hit. So, gather your ingredients and get ready to delight your taste buds with this heavenly creation.

Ingredients

12 cinnamon graham crackers
5 tablespoons unsalted butter, melted
1 ½ cups white sugar, divided
1 ¼ teaspoons kosher salt, divided
2 (8 ounce) packages cream cheese, at room temperature
1 (8 ounce) container mascarpone cheese, at room temperature
⅔ cup sour cream, at room temperature
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
3 large eggs, at room temperature
1 ¾ cups semisweet chocolate chips, divided
½ cup heavy cream
1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
28 milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Information

Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Additional Time: 5 hrs 50 mins
Total Time: 7 hrs 30 mins
Servings: 10
Yield: 1 9-inch cheesecake

Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.

Pulse graham crackers in a food processor until finely chopped. Add butter, 1/4 cup sugar, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Transfer crumb mixture to the prepared pan and press evenly over the bottom and halfway up the sides.

Bake in the preheated oven until fragrant and starting to turn crispy, 8 to 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).

Combine cream cheese, mascarpone, and remaining 1 1/4 cups sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add sour cream, vanilla, cinnamon and 1/2 teaspoon salt; mix until combined, about 30 seconds. Add eggs, one at a time, and mix on low until just incorporated. Fold in 1 cup chocolate chips.

Pour cheesecake mixture into prepared cookie crust. Top cheesecake with 1/4 cup of the remaining chocolate chips and place entire pan into a large roasting pan. Transfer to the center rack in oven and carefully pour boiling water into the roasting pan to come up 1 inch on the sides of the springform pan, being careful to not let water get into cheesecake.

Bake until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop the door open. Let cheesecake cool in the oven for 1 hour. Remove from the oven and take cheesecake out of the roasting pan. Set aside to cool completely, about 30 minutes. Cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.

Place remaining 1/2 cup chocolate chips in a medium bowl. Microwave heavy cream until hot but not boiling, about 1 minute. Pour over chocolate chips and let sit, undisturbed, for 5 minutes. Add remaining 1/4 teaspoon salt and stir until smooth and shiny. Set aside to cool for 15 minutes.

While ganache cools, run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate.

Top cheesecake with chocolate ganache leaving 1-inch uncovered around the perimeter of the cheesecake. Crumble speculoos cookies; sprinkle over ganache. Place candy kisses on top of uncovered perimeter of cheesecake. Slice and serve cold or at room temperature.

Nutrition

882 cal.

Total Fat: 60g
Saturated Fat: 35g
Cholesterol: 174mg
Sodium: 581mg
Total Carbohydrate: 84g
Dietary Fiber: 3g
Total Sugars: 59g
Protein: 12g
Vitamin C: 0mg
Calcium: 142mg
Iron: 2mg
Potassium: 278mg

How to Make Cinnamon-Chocolate Chip Cheesecake - A Step-by-Step Guide

Ingredients

Information

Nutrition

882 cal.

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