How To Improve Cinnamon Spice Creamy Cheesecake

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Before you jump to Cinnamon Spice Creamy Cheesecake recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Consuming Apples Is Good.

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We hope you got benefit from reading it, now let’s go back to cinnamon spice creamy cheesecake recipe. To make cinnamon spice creamy cheesecake you only need 18 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Cinnamon Spice Creamy Cheesecake:

1. Prepare 1 FOR CRUST
2. You need 2 cup graham cracker crumbs
3. You need 1/2 cup butter, melted ( 1 stick )
4. Prepare 2 tbsp granulated sugar
5. You need 1/2 tsp pumpkin pie spice
6. Take 1 FOR FILLING
7. Get 2 8 ounce bars of regular cream cheese, at room temperature
8. You need 24 oz sour cream ( 3 cups )
9. Prepare 3 large eggs, beaten
10. Use 1 cup granulated sugar
11. Use 1 tsp vanilla extract
12. Provide 1 tsp pumpkin pie spice
13. You need 1 1/2 cup cinnamon chips, I used Hersheys brand
14. Get 1 FOR TOPPING AND GARNISH
15. Prepare Whipped cream, recipe for stabalized whipped cream below
16. Provide 1 tbsp cinamon sugar, recipe below
17. Provide 2 tbsp white chocolate shavings
18. Prepare 1 tbsp sparkle clear sprinkles

Instructions to make Cinnamon Spice Creamy Cheesecake:

1. MAKE CRUST
2. Spray a 9 inch springform pan with non stick spray, line bottom part of pan with parchment paper.Preheat oven to 325
3. In a bowl combine graham cracker crumbs, butter, 2 tablespoons sugar and the 1/2 teaspoon pumpkin pie spice, mix well.
4. Press crust mixture into bottom and 4 inches up sides of prepared springform pan.
5. Bake 8 minutes, cool on rack
6. MAKE FILLING
7. Preheat oven to 350. Iine a baking sheet with foil
8. In a large bowl beat cream cheese, sugar vanilla and the 1 teaspon of pumpkin pie spice until light and fluffy.
9. Add sour cream and beat in just to blend, add eggs and mix just until blended, do not over beat
10. Add 1/2 of batter into cooled crust, evenly sprinkle cinnamon chips over batter
11. Pour remaining batter over chips to cover.
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.
13. Garnish with Whipped cream cinamon sugar, white chocolate shavings and sprinkles. - - https://cookpad.com/us/recipes/350614-cinnamon-sugar - https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping

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