Spiced Cheesecake
Indulge in the warm, comforting flavors of fall with this decadent Spiced Cheesecake. Featuring a buttery graham cracker crust and a luxuriously creamy filling infused with cinnamon, nutmeg, and ginger, this dessert is guaranteed to elevate any occasion. The addition of sour cream creates a perfectly smooth texture, while the gentle baking method ensures a flawless finish every time. Perfect for holidays or cozy gatherings, this cheesecake is easy to prepare yet tastes like it's straight out of a gourmet bakery. Serve it chilled and garnish with a dollop of whipped cream or a dusting of cinnamon for a showstopping dessert everyone will adore.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar (for filling)
- 0.5 cups Brown sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 1 cups Sour cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or the bottom of a measuring cup to ensure it's evenly packed. Set aside.
In a large mixing bowl, beat the softened cream cheese, 1 cup of granulated sugar, and 1/2 cup of brown sugar together using an electric mixer, until smooth and creamy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract, ground cinnamon, nutmeg, and ginger. Beat until all ingredients are fully incorporated.
Gently fold in the sour cream until blended. Be careful not to overmix to avoid adding too much air to the batter.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet. Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still slightly jiggles when shaken.
Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides of the pan. Allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Before serving, remove the cheesecake from the springform pan. Garnish with whipped cream or a sprinkle of cinnamon, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.7 g | 530% | |
| Saturated Fat | 243.8 g | 1219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1685 mg | 562% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 523.2 g | 190% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 405.4 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1291 mg | 99% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1326 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
