Easy to make, delicious, chocolatey, with a hint of cinnamon. You are going to fall in love with this cheesecake. It is honestly better than you know what. :)
It was the Canadian Thanksgiving long weekend last week and I was originally planning on making a vanilla bean cheesecake with a wild blueberry compote, but then I came across Philadelphia’s Chocolate Cream Cheese while I was shopping at Wal-mart. It came in a package of 3 and had a recipe on the side, so I was sold and my baking plans were changed. Though I will be making that vanilla bean cheesecake for another occasion. I honestly don’t know anyone who doesn’t like cheesecake.
The recipe was a super easy to follow, just butter, chocolate cookie crumbs, eggs and sugar. With the chocolate as part of the cream cheese, half the work is already done for you, that’s what makes this recipe so simple. This cheesecake will take you less than 1 hour to make from start to finish, just 10-15 minutes of prep and 40-45 minutes bake time. I added the cinnamon for some flare and I’m so glad I did. The fragrance and the taste of the cinnamon with the chocolate is amazing. You can omit the cinnamon if you are not a fan, but I highly recommend adding the cinnamon. The one teaspoon I added to the batter is just the right amount. It’s not overpowering or spicy, it just adds a heavenly fragrance and taste that pairs so well with the chocolate. The package of 3 is a limited edition, but the single 250g round container is always available.
Imagine this, as the creamy velvety cheesecake melts-in-your-mouth, the smooth chocolate flavor hits your palette and the aroma of cinnamon stimulates your senses, it is almost orgasmic. That’s how good this cheesecake is.
Chocolate Cinnamon Cheesecake
1 & 1/4 cup chocolate cookie baking crumbs
3 tbsp melted butter
3 pkgs (250g each) Philadelphia Chocolate Cream Cheese, softened
3/4 cup sugar
1 tsp ground cinnamon
1) Preheat oven to 350°F. Toss the cookie crumbs with the melted butter and press onto the bottom of a 9-inch springform pan.
2) Using a handheld mixer, beat the cream cheese with the sugar and cinnamon until well blended. Add the eggs, one at a time until just combined and smooth.
3) Pour over crust and bake for 40-45 minutes or until the edges looks dull and there is 2-3 inches of the center that is still wobbly. Remove from the oven and run a thin knife around the edges to loosen cake. Cool before removing the rim. Refrigerate for 4 hours.
Optional: Top with whipped cream and a dusting of cinnamon or cocoa powder before serving.
Recipe adapted from Philadelphia.
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