Holiday Spice Cheesecake


  • 9 whole graham crackers (about 5 inches x 2-1/2 inches) 3/4 cup chopped walnuts 1/4 cup butter, melted 1/2 teaspoon ground cinnamon


  • 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

1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/4 teaspoon ground cinnamon

    How to make it 

  • 1

    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.

  • 2

    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. Add sour cream; 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.

  • 3

    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. Serves 12 to 16.

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