If you have ever seen an episode of the beloved 80’s sitcom The Golden Girls then you have probably seen the ever-popular “Cheesecake scene”! If you’re unfamiliar with the show or the scene then let me explain. The Golden Girls is a hilarious sitcom that aired in the ’80s. It follows the lives of four women that live together and that are in their golden years. Nearly every episode explores the various ups and downs of women getting older with fantastic and unmatched wit. These ups and downs are discussed at length while the women share a cheesecake and other sweets at the kitchen table. I happen to be a huge fan of this show and a cheesecake lover!
Creamy Cinnamon Chips Cheesecake
- 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)
1. Preheat oven to 325 degrees Fahrenheit. Combine graham cracker crumbs, 2 tablespoons sugar and melted butter in a medium bowl. Press crumb mixture evenly onto bottom and about 1-1/2 inches up the side of a 9-inch springform pan. Bake for 8 minutes. Remove from the oven.
2. Increase oven temperature to 350 degrees Fahrenheit. 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 the filling into the prepared crust. Reserve 1/3 cup cinnamon chips for drizzle. Sprinkle remaining 1-1/3 cups chips evenly over filling in the pan. Carefully spoon remaining filling over chips. Place on a shallow baking pan.
4. Bake for about 1 hour or until the center is almost set. Remove from oven; cool 10 minutes on wire rack. Using a knife or narrow metal spatula, loosen cheesecake from the side of the pan. Cool on a wire rack for an additional 30 minutes. Remove side of pan; cool 1 hour.
5. Combine shortening and reserved 1/3 cup chips in a small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir until chips are melted. Drizzle over cheesecake; cover and refrigerate for at least 4 hours. Cover; refrigerate leftover cheesecake.
- 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 12 graham crackers (3-by-5 inch)
- 1/4 cup sugar
- 1/4 teaspoon coarse salt
- 2 1/2 pounds bar cream cheese, room temperature
- 1 1/2 cups sugar
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 4 large eggs
- 1 cup sour cream
- Preheat oven to 375 degrees. Make the crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up the side of the pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
- Set a kettle of water to boil. Make the filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down the side of the bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down the side of the bowl after each addition. Beat in sour cream.
- Wrap bottom half of the pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up the side of the springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around the edge; let cool completely. Cover; chill overnight before serving.