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Cinnamon-Chocolate Chip Cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
450 minutes
Impressive cinnamon chocolate chip cheesecake - a decadent party must-have!
Ingredients:
  • 12 cinnamon graham crackers
  • 5 tablespoons unsalted butter, melted
  • 1.5 cups white sugar, divided
  • 1.25 teaspoons kosher salt, divided
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 (8 ounce) container mascarpone cheese, at room temperature
  • 0.66666668653488 cup sour cream, at room temperature
  • 0.75 teaspoon ground cinnamon
  • 3 large eggs, at room temperature
  • 1.75 cups semisweet chocolate chips, divided
  • 0.5 cup heavy cream
  • 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
  • 28 milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and tightly wrap a 9-inch springform pan with 4 layers of aluminum foil to ensure a perfect bake.
  • Finely chop graham crackers in a food processor. Blend in butter, 1/4 cup sugar, and 1/2 teaspoon salt until combined (about 5 pulses). Press the crumb mixture evenly into the prepared pan, covering the bottom and halfway up the sides.
  • Bake in the preheated oven for 8 to 10 minutes until fragrant and slightly crispy. Set aside to cool while you lower the oven temperature to 325 degrees F (165 degrees C) for the cheesecake filling preparation.
  • In the bowl of an electric stand mixer, combine cream cheese, mascarpone, and the 1 1/4 cups sugar. Mix on medium-high speed until smooth and creamy, about 1 to 2 minutes, scraping down the sides as needed. Then add sour cream, vanilla, cinnamon, and 1/2 teaspoon salt; mix for about 30 seconds until well combined. Gradually add eggs one at a time, mixing on low speed until just incorporated. Finally, gently fold in 1 cup of chocolate chips.
  • Spread the cheesecake mixture over the cookie crust. Sprinkle 1/4 cup of the remaining chocolate chips on top. Place the pan in a larger roasting pan. Put it in the center rack of the oven. Gently pour boiling water into the roasting pan so it reaches 1 inch up the sides of the springform pan, being careful not to get water into the cheesecake.
  • Bake for 60-65 minutes until the center is set with a slight jiggle. Cool in the oven for 1 hour with the door propped open. Remove from oven and transfer cheesecake out of the roasting pan. Let it cool for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully chilled.
  • In a medium bowl, add the remaining 1/2 cup of chocolate chips. Heat the heavy cream in the microwave for about 1 minute until hot but not boiling. Pour the cream over the chocolate chips and allow it to sit for 5 minutes without stirring. Add the remaining 1/4 teaspoon of salt and mix until the mixture is smooth and glossy. Let it cool for 15 minutes before using.
  • Once the ganache is cooling, carefully glide a sharp paring knife along the edges of the crust to release it from the pan. Remove the springform pan sides, then slide the knife under the cheesecake to loosen it. Carefully move the cheesecake onto a cake stand or serving plate using a gentle shimmy motion or large spatulas.
  • Spread a luscious layer of chocolate ganache on top of the cheesecake, ensuring to leave a 1-inch border around the edges. Sprinkle the crumbled speculoos cookies over the ganache. Finally, decorate the uncovered border with candy kisses. Serve chilled or at room temperature.

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