Holiday Spice Cheesecake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 358
  • Fat:
  • 24 g
  • Saturated Fat:
  • 13 g
  • Cholesterol:
  • 117 mg
  • Sodium:
  • 239 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g


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Holiday Spice Cheesecake

Country Woman Christmas
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Here is THE perfect dessert to top off Christmas dinner. It's simply stunning with a filling that's creamy and rich with brown sugar, cinnamon and allspice. It freezes well, so busy holiday cooks can make it a month in advance, then defrost in the fridge and trim with whipped cream before serving.

SERVINGS: 12-16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 55 min. + cooling

Ingredients:

  • 9 whole graham crackers
  • 3/4 cup chopped walnuts
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2-1/4 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 4 eggs, lightly beaten
  • 2 cups (16 ounces) sour cream
  • TOPPING:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon ground cinnamon

Directions:

Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
    For filling, in a mixing bowl, beat cream cheese, sugars, vanilla, cinnamon, allspice and salt until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
    Remove sides of pan. For topping, in a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon. Yield: 12-16 servings.


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