How do we celebrate birthdays in my neck of the woods? With cake, champagne, sometimes cookies, and this time a Cinnamon White Chocolate Cheesecake.
Back in October, we made a date to celebrate our one and only, Rachel, as she marked her 26th trip around the sun. She’s a lover of white chocolate, cinnamon, and fruit, so this was really a no-brainer combination for me. Spicy, sweet, super fresh…and super delicious.

Cinnamon White Chocolate Cheesecake

Crust:
1 sleeve (in a 3 sleeve box) cinnamon honey grahams
8 Tbs. butter, melted

Filling:
12 oz. cream cheese
11 oz. white chocolate chips, melted
2 eggs
3/4 Tbs. ground cinnamon

Topping:
fresh blueberries and cinnamon sticks

Preheat the oven to 325 degrees.
In a food processor, pulverize the cinnamon graham crackers into fine crumbs. Add the melted butter and pulse until you reach the consistency of wet sand.
Transfer to a parchment lined cheesecake (springform) pan, pressing the crust down evenly.
Bake for about 20 minutes, until a crust begins to form on top.

Allow to cool and increase the oven temperature to 350 degrees.
After wiping down the bowl of the food processor, whip together the cream cheese, melted chocolate (cooled enough not to cook the eggs), eggs, and cinnamon. Whir unit super smooth.

Pour atop the somewhat cooled crust and bake for about 55 minutes, until a toothpick inserted comes out clean.

Cool thoroughly before garnishing with cinnamon sticks and blueberries to serve.