Sugar and Spice Cheesecake
I am a major cheesecake fan and love to make them for the holidays, as they can be made a day or two in advance and kept in the refrigerator. This recipe is lightly spiced with cinnamon, nutmeg, and cloves to add warm spice flavors without taking away from the cheesecake itself. Serve it on its own, with a drizzle of caramel or toasted nuts for a little crunch.
Equipment
- 9” Springform pan
Ingredients
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup light brown sugar
- 3 tbsp unsalted butter, melted
- 4 sticks (32 oz.) cream cheese, softened
- 1 cup cane sugar
- 2 tsp pumpkin spice, or combine 1 tsp. cinnamon, ½ tsp. nutmeg, and ½ tsp. cloves
- 1 tsp vanilla
- 4 eggs
For the topping:
- 16 oz sour cream
- 2 tbsp cane sugar
- Toppings: Toasted pecans, graham cracker crumbs, or caramel
Instructions
- Preheat the oven to 325 degrees F.
- To make the crust, combine the graham cracker crumbs, brown sugar, and butter in a bowl. Stir to combine. Press the crumb mixture evenly into the bottom of a 9” springform pan.
- Combine the cream cheese, cane sugar, spices, and vanilla in the bowl of a stand mixer. Cream until smooth on medium speed. Scrape down the sides, then add the eggs one at a time, on medium speed.
- Pour the filling into the springform pan, using a rubber spatula to smooth the top. Place the cheesecake in the oven and bake until the center is barely set, about 50-60 minutes.
- Remove from the oven and allow to cool to room temperature. Refrigerate for a few hours or up to overnight.
- To make the topping, combine the sour cream and cane sugar. Stir to combine, then gently pour it over the top of the chilled cheesecake, spreading with a knife or thin spatula evenly over the top. Chill for at least one hour or up to overnight.
- Top the cheesecake with crushed graham cracker crumbs, toasted nuts, or a drizzle of caramel before serving.
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