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Holiday Spice Cheesecake

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

Printed from tasteofhome.com Nov 19, 2008

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Holiday Spice Cheesecake cont.

2 cups (16 ounces) sour cream
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon

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

Printed from tasteofhome.com Nov 19, 2008

Holiday Spice Cheesecake

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.