Holiday Spice Cheesecake

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 9 whole graham crackers (about 5 inches x 2-1/2 inches) 3/4 cup chopped walnuts 1/4 cup

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]

[/ingredients-list]

[ingredients-list title=”Filling” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 4 eggs, lightly beaten
  • 2 cups (16 ounces) sour cream

[/ingredients-right]
[/ingredients-list]

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

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest