Holiday baking just got a lot more exciting! Start with a cinnamon spice pie crust baked from scratch with Kikkoman® Panko Bread Crumbs as the base. Then, a kick of Kikkoman® Sriracha Hot Chili Sauce is mellowed out by the creamy sweet pie filling and topped with a sprinkle of cinnamon sugar for an easy homemade dessert. Add this sweet and spicy dessert recipe to your Thanksgiving dinner or Christmas menu as a festive surprise for the whole family.
For Crust 2 cups Kikkoman® Panko Bread Crumbs 5 tablespoons brown sugar ½ teaspoon ginger, ground ½ teaspoon cinnamon 7 tablespoons butter, melted
For Filling 6 cups water 32 ounces cream cheese, at room temperature 2 teaspoons Kikkoman® Sriracha Hot Chili Sauce 2 tablespoons all-purpose flour 1 cup granulated sugar ½ teaspoon cinnamon 1 cup sour cream, at room temperature 2 teaspoons vanilla extract 3 large eggs + 1 egg yolk at room temperature
Preheat oven to 325ºF and grease the sides of a 9-inch springform pan with cooking spray. Combine ingredients for crust in a medium mixing bowl and stir until panko bread crumbs are moistened. Pour into pan and press firmly. Bake for 8 minutes. Remove crust from oven and cool while preparing filling.
Heat 6 cups of water in a kettle or pot until boiling. While water is heating, combine cream cheese, sriracha, flour, granulated sugar, and cinnamon in a mixing bowl or the bowl of a stand mixer fitted with paddle attachment. Mix until creamy on medium speed scraping sides as needed with a spatula. Mix in sour cream and vanilla. Add eggs and egg yolk one at a time and mix until just combined. Do not over mix. Set bowl aside.
Double wrap your springform pan with two 18-inch sheets of aluminum foil. Pour filling into pan and spread evenly. Gently tap on countertop to release any air bubbles. Stir together cinnamon and sugar topping and sprinkle evenly on top of cheesecake.
Place cheesecake into a large roasting pan and add hot water. Bake for 60-70 minutes. Center should still be jiggly, but not loose or watery. Edges should be slightly browned and set. Turn oven off and crack door slightly. Cool in oven for 1 hour.
Remove cheesecake from oven and remove aluminum foil. Place cheesecake on a wire cooling rack to cook 1 hour longer. Cover and refrigerate 8 hours or overnight before slicing and serving.