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Chocolate Cheesecake with Cinnamon Whipped Cream

by Milisa on March 28, 2012

Chocolate Ganache Cheesecake with Cinnamon Whipped Cream

Y‘all know I can’t resist a good recipe contest and a while back Scharffen Berger hosted a recipe contest where the prize was $10,000! I would imagine everyone who heard about it entered, including myself!  I didn’t win but I came out with a great cheesecake recipe and wanted to share it with you.

This cheesecake is loaded with chocolate and topping it all of is cinnamon whipped cream.  Yep, cinnamon whipped cream.  I could eat the cinnamon whipped cream with a spoon ALL DAY LONG!

This is quite possibly the richest cheesecake I’ve ever made, you only need a tiny little slice, but that tiny slice is like heaven!  I’m thinking after my workout with the cows this morning another cheesecake might be in order.

We put the pregnant cows and heifers in a pen overnight so they are easier to check in the dark.  In the mornings I go and let them back out and if there is a new pair then I try to sort them off.  Notice I said try. Sometimes I succeed and sometimes I fail.  This morning there was a new pair and the cow didn’t want me to know it was her calf.  Cows can be wile like that, and it makes it a little harder to sort and it means lots of running for me.  Sometimes a cow will take her calf off to the far corner of the pen away from the other cows, which makes sorting so much easier. Or you might have the kind of cow that thinks you are out to get her baby so she’s going to chase you down to keep you away, those are not my favorite!

I do love going out and seeing the new baby calves, they are so darn cute! Don’t you agree?


Chocolate Ganache Cheesecake with Cinnamon Whipped Cream


  • 1 cup graham cracker crumbs
  • ½ cup toasted almonds, finely chopped
  • 2 tablespoons sugar
  • 3 tablespoons grated Scharffen Berger 70% Bittersweet Dark Chocolate
  • ¼ cup melted butter


  • 8 oz Scharffen Berger 70 % Bittersweet Dark Chocolate
  • 2 teaspoons ground Saigon cinnamon
  • 1 teaspoon espresso powder
  • 3 8 oz packages cream cheese, at room temperature
  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup sour cream


  • 6 oz Scharffen Berger 62% semi-sweet chocolate chunks
  • ¼ cup + 2 tablespoons heavy whipping cream
  • ½ teaspoon espresso powder

Cinnamon Whipped Cream

  • 2 cups heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground Saigon Cinnamon
  • ¼ cup confectioners sugar

Cooking Directions:
Preheat oven to 350 degrees F.
for the crust:
Combine graham cracker crumbs, almonds, sugar, and grated chocolate with melted butter in a medium-sized bowl.  Stir together and press into a 10 inch cheesecake pan.
Bake for 5-8 minutes or until lightly browned.  Remove from oven and set aside to cool.

For the filling:
Heat about 1 cup of water until hot but not boiling in a small sauce pan or double boiler.
Place 8 oz bitter-sweet chocolate into a heat safe bowl and place over water.  Stir continuously until chocolate has melted and is smooth.  Stir in cinnamon and 1 teaspoon espresso powder.  Remove from heat and set aside.

Add cream cheese to a large mixing bowl.  Beat with a paddle attachment at medium speed until smooth.  Add eggs one at a time beating until incorporated.  Add sugar and vanilla and continue to beat until well combined. Add sour cream, beating just until combined.  Add melted chocolate mixture and continue to beat at medium speed for about 30 seconds. Stop to scrape sides and bottom of the bowl and beat an additional 30 seconds to 1 minutes to ensure all is incorporated.
Pour over crust and bake for 45 minutes or until center is set.
Remove from oven to a wire rack to cool 10 minutes.  Run a sharp knife around the edge of the pan and remove the ring of the cheesecake pan.

For the ganache:
Re-heat the warm water in the small sauce pan to hot but not boiling.  Place 6 oz semi-sweet chocolate baking chunks and heavy whipping cream in a small bowl.  Stir until chocolate is melted and smooth.  Stir in ½ teaspoon espresso powder.  Pour over cheesecake and smooth with a spatula until top and sides are covered in ganache.
Refrigerated 4 hours or overnight.

For the cinnamon whipped cream:
Place 2 cups chilled whipping cream with 2 teaspoons cinnamon and vanilla extract in a large mixer bowl.  Using whisk attachment of an electric mixer beat 1 minute.  Gradually increase speed to high, adding confectioners sugar about 1 to 2  tablespoons at a time. When cream is sufficiently whipped, place in an airtight container until ready to serve.

Slice cheesecake with a sharp knife. Using a pastry bag with a star attachment, pipe cinnamon whipped cream over each slice and serve.

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{ 11 comments… read them below or add one }

Angela March 29, 2012 at 2:19 am

I do agree with you on both, the cuteness of calves and the cheesecake! :)
I adore newborn calves and once in my childhood had the exciting opportunity to help pull out a calf! Will never forget that, the calf was in breech position and took a while, but it all ended well.
Was going to try e-mail you my favorite cow/calf picture but then realized, you see it all in real time, lol.
Take care, and thanks for the recipe too, it sounds and looks awesome and I’ll send you a picture once I made it!


Katrina @ Warm Vanilla Sugar March 29, 2012 at 8:32 am

Mmm so yummy! Love that whipped cream!


Dorothy @ Crazy for Crust March 29, 2012 at 8:59 am

This cheesecake is to die for! YUM!


Willie March 29, 2012 at 10:24 am

oh man that looks good!


Roxana GreenGirl { A little bit of everything} March 29, 2012 at 11:19 am

the calf is so cute! I grew up on a farm. I miss chasing cows :)
The chocolate cheesecake sounds so rich and so good! My favorite dessert in the whole wide world!


Rachel @ Not Rachael Ray March 29, 2012 at 11:35 pm

This looks SO delicious, Miss! I can’t wait to come see those cows in real life some day ;)


Sommer@ASpicyPerspective March 30, 2012 at 9:28 pm

They ARE so cute! I love watching them hop around and chase each other.


Krista March 31, 2012 at 3:32 am

Oh cheesecake. I could eat cheesecake for every meal. We’ve got our first calves as well and they are cute! I try not to think they may end up on my plate in a few years…too much info?


Jennie March 31, 2012 at 11:30 pm

My all time favorite book is Buddenbrooks by Thomas Mann.


Judy April 1, 2012 at 7:03 pm

The last book I read was The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond.


Jenny April 2, 2012 at 3:08 am

I’m thinking this would be great on Easter!


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