Cinnamon Spice Creamy Cheesecake. Holiday Spice Cheesecake Here is THE perfect dessert to top off Christmas dinner. It's simply stunning with a filling that's creamy and rich with brown sugar, cinnamon and allspice. Mix cream cheese & sugar until fluffy. Cinnamon Spice Creamy Cheesecake

You can have Cinnamon Spice Creamy Cheesecake using 18 ingredients and 14 steps. Here is how you achieve that.

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

If you love cinnamon rolls or cinnamon buns as I call them then you will love this recipe for Creamy Cinnamon Roll Cheesecake. The flavor of this cheesecake is spot on and captures all the favorite. Using another large bowl, beat the softened cream cheese until smooth. Beat in the eggs, one at a time until combined.

Cinnamon Spice Creamy Cheesecake step by step

  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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Beat in the melted butter and vanilla until combined A cheesecake's creativity shines through in the addition of spices, extracts, toppings, or other add-ins. Ground cinnamon is added in this cheesecake's case. While a larger quantity of cinnamon is needed to really impart that "cinnamon-y' flavor; that's all it takes to create a Cinnamon Cheesecake! Since I frequently make my own spice blends, I used my homemade pumpkin pie spice, additional cinnamon, and vanilla. The topping for this gingerbread cheesecake is super simple to make and also entirely optional.