Cinnamon Chocolate Chip Cheesecake: A Rich and Easy Dessert Recipe

Table of Contents

• The Sweet Story Behind This Cheesecake
• Why This Cheesecake Is a Crowd-Pleaser
• Essential Tools for Making Cheesecake
• Choosing Your Ingredients Wisely
• Mastering the Art of Cheesecake Texture
• Serving and Storage Tips
• Perfect Occasions for This Dessert
• Complete Recipe
• Notes & Tips

Key Takeaways

• This cinnamon chocolate chip cheesecake combines warm spice with rich chocolate in a creamy, no-fuss dessert.
• Room temperature ingredients and a water bath (or steam method) are key to achieving that signature smooth texture without cracks.
• Patience during the cooling process ensures a perfectly set cheesecake that slices cleanly.
• This recipe is incredibly versatile—perfect for holidays, dinner parties, or a special weekend treat.

The Sweet Story Behind This Cheesecake

Hello, I’m Patricia from Patricia Universe, and I’m thrilled to share one of my all-time favorite dessert recipes with you. This Cinnamon Chocolate Chip Cheesecake was born from a desire to create something that felt both comforting and celebratory. I wanted a dessert that was impressive enough for a holiday table but simple enough for a relaxed baking project. The result is this beautiful marriage of warm cinnamon and sweet chocolate chips nestled in the creamiest cheesecake filling. It’s truly one of the best easy recipes I have in my collection for creating a stunning dessert. Finding a straightforward easy recipe that delivers such incredible flavor is a joy for any home baker.

Why This Cheesecake Is a Crowd-Pleaser

What makes this particular dessert so special is its perfect balance. The cinnamon adds a gentle, aromatic warmth that complements the richness of the cream cheese without overpowering it. The mini chocolate chips provide little bursts of melty sweetness in every bite. It’s a fantastic recipe for anyone looking to make a memorable chocolate chip dessert that goes beyond cookies. Whether you’re hosting a dinner party or simply treating your family, this cheesecake is guaranteed to earn rave reviews. It’s the kind of show-stopping holiday cheesecake that looks like you spent all day in the kitchen, but the truth is, it’s wonderfully manageable.

Essential Tools for Making Cheesecake

You don’t need any fancy equipment to succeed with this simple recipe. A good-quality 9-inch springform pan is non-negotiable—it’s what allows you to release the cheesecake cleanly. A stand mixer or a sturdy hand mixer will make creaming the cheese and sugar a breeze. For the crust, you’ll just need a medium bowl and your hands or the bottom of a glass to press it in. I also highly recommend using an oven thermometer to ensure your temperature is accurate, as this is crucial for even baking. These basic tools are all you need to embark on this delicious baking adventure.

Choosing Your Ingredients Wisely

The quality of your ingredients directly impacts the final dessert. Always use full-fat, brick-style cream cheese for the richest flavor and creamiest texture. For the cinnamon, fresh, fragrant ground cinnamon makes all the difference. I prefer mini chocolate chips because they distribute more evenly throughout the filling, ensuring chocolate in every single slice. And don’t forget to let your cream cheese and eggs come to true room temperature; this is the secret to a perfectly smooth, lump-free filling. Following this straightforward recipe with care for your ingredients is the first step to success.

Mastering the Art of Cheesecake Texture

Achieving that classic, velvety-smooth cheesecake texture is easier than you think. The key is in the mixing: beat the cream cheese until it’s completely smooth before adding other ingredients, but once the eggs are in, mix just until combined. Over-beating incorporates too much air, which can lead to cracking. Baking the cheesecake in a water bath (or placing a pan of hot water on the rack below) creates a steamy environment that promotes even, gentle cooking. Finally, letting it cool gradually in the turned-off oven prevents sudden temperature shocks. This method, detailed in the full recipe below, ensures a flawless, crack-free surface every time.

Serving and Storage Tips

Patience is a virtue with cheesecake! For the cleanest slices, chill it thoroughly, preferably overnight. When ready to serve, run a thin, sharp knife under hot water, wipe it dry, and cut straight down—no sawing motion needed. This dessert is rich, so thin slices are perfect. It pairs wonderfully with a dollop of freshly whipped cream, a drizzle of caramel, or simply on its own. Any leftovers (if you’re lucky enough to have them!) keep beautifully in the refrigerator, covered tightly, for up to 5 days. You can also freeze individual slices for a delightful future treat.

Perfect Occasions for This Dessert

This versatile cheesecake is my go-to for so many events. It’s a stunning centerpiece for Thanksgiving or Christmas dinner, a sweet ending to a cozy family meal, or a show-stopping contribution to a potluck. Its comforting flavors of cinnamon and chocolate make it a hit year-round. I love that this simple recipe yields such an elegant result, making it perfect for both novice bakers and seasoned pros looking for a reliable, crowd-favorite cream cheese dessert. It truly is one of the most satisfying baked cheesecake recipes to master.

Cinnamon Chocolate Chip Cheesecake: A Rich and Easy Dessert Recipe

This Cinnamon Chocolate Chip Cheesecake is a creamy, dreamy dessert that’s easier to make than you’d think. Warm cinnamon, rich chocolate chips, and a smooth cream cheese filling come together over a buttery graham cracker crust for a truly irresistible treat.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time5 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Keywords: baked cheesecake, chocolate chip dessert, cinnamon chocolate chip cheesecake, cinnamon dessert, cream cheese dessert, Easy Cheesecake Recipe, holiday cheesecake

Servings: 12 slices

Author: Patricia

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs, at room temperature
• 1 cup mini chocolate chips

For the Topping (Optional)

• ½ cup sour cream
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• Extra cinnamon and chocolate chips for garnish

Instructions

Prep and Crust

1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove and let cool while preparing the filling.

Make the Filling

1. In a large bowl, beat softened cream cheese until smooth and creamy.
2. Add sugar, vanilla, cinnamon, and salt. Beat until fully combined.
3. Add eggs one at a time, beating just until each is incorporated—do not overmix.
4. Gently fold in the mini chocolate chips with a spatula.
5. Pour filling over the cooled crust and spread evenly.

Bake and Cool

1. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
2. If using the optional topping, mix sour cream, sugar, and vanilla in a small bowl. Spread gently over the warm cheesecake and return to the oven for 5 minutes.
3. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
4. Remove from oven, run a knife around the edge, and chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

For best results, ensure all ingredients are at room temperature before mixing. To prevent cracking, avoid overmixing after adding eggs and cool the cheesecake slowly in the turned-off oven. Store covered in the refrigerator for up to 5 days.