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Holiday Spice Cheesecake

 Holiday Spice Cheesecake
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.
12-16 ServingsPrep: 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
  • 4 eggs, lightly beaten
  • 2 cups (16 ounces) sour cream
  • 2-1/4 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 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 large bowl, beat cream cheese and sugars until

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Holiday Spice Cheesecake (continued)

Directions (continued)

  • smooth. Add eggs; beat on low speed just until combined. Stir in the
  • sour cream, vanilla, cinnamon, allspice and salt. 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.
  • For topping, in a small 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.
Nutritional Facts: 1 serving (1 piece) equals 358 calories, 24 g fat (13 g saturated fat), 117 mg cholesterol, 239 mg sodium, 30 g carbohydrate, 1 g fiber, 6 g protein.