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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.—Colleen Arnold, Sublette, Illinois
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    12-16 servings

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 large eggs, lightly beaten
  • 2 cups 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 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.
Nutrition Facts
1 piece: 358 calories, 24g fat (13g saturated fat), 117mg cholesterol, 239mg sodium, 30g carbohydrate (24g sugars, 1g fiber), 6g protein.
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Reviews

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Average Rating:
  • Test_Moderator
    Mar 29, 2017

    Delicious!

  • atlchip
    Nov 15, 2014

    I used a basic cinnamon Graham cracker crust because it's what I had on hand and an additional 8 oz cream cheese because I needed a bit larger cheesecake. Otherwise, followed the recipe. I topped it with simple canned apple pie filling. It was sensational and guests raved so much I became a little embarassed. Definitely making this cheesecake again. Excellent recipe.