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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
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

Printed from tasteofhome.com Aug 29, 2008

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Holiday Spice Cheesecake cont.

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.