Imagine a dessert so irresistibly creamy and packed with warm cinnamon flavor that it becomes the star of every gathering. This Creamy Cinnamon Chip Cheesecake isn't just another dessert—it's a decadent experience that transforms an ordinary moment into a memorable culinary journey. With its perfectly balanced graham cracker crust and luxurious cream cheese filling studded with delightful cinnamon chips, this cheesecake promises to be your new go-to recipe that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your cheesecake bakes evenly and comes out perfectly creamy.
- In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Mix well to ensure the sugar is evenly distributed throughout the crumbs.
- Pour in the melted unsalted butter and stir until the mixture resembles wet sand. The butter should be fully incorporated, and the crumbs should hold together when pressed.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Make sure it is evenly distributed and compacted to prevent it from crumbling later.
- Bake the crust in the preheated oven for 10 minutes. This will help set the crust and give it a nice golden color. Once baked, remove it from the oven and let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add 1 cup of granulated sugar to the cream cheese and continue to beat until well combined, about 1-2 minutes. The mixture should be fluffy and free of lumps.
- Incorporate the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
- Add the teaspoon of vanilla extract and mix until just combined. This will enhance the flavor of the cheesecake.
- Gently fold in the cinnamon chips using a spatula. Make sure they are evenly distributed throughout the batter for a delightful cinnamon flavor in every bite.
- Pour the cheesecake batter over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks on the surface.
- After the cheesecake has cooled in the oven, remove it and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Before serving, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Release the sides of the pan and remove it.
- Slice the cheesecake into 12 equal pieces and serve chilled. Enjoy your delicious creamy cinnamon chip cheesecake!
Tips
- Always use room temperature ingredients to ensure smooth, lump-free batter
- Don't overmix the cheesecake batter, as this can incorporate too much air and cause cracking
- Use a water bath or place a pan of water in the oven to create humidity and prevent surface cracks
- Cool the cheesecake gradually to maintain its creamy texture
- Chill the cheesecake for at least 4 hours before serving to allow flavors to develop
- Use a sharp knife dipped in hot water when slicing for clean, perfect pieces
- Store leftovers in an airtight container in the refrigerator for up to 5 days
Nutrition Facts
Calories: 480kcal
Carbohydrates: 38g
Protein: 8g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 125mg
