Cinnamon, nutmeg and a secret ingredient make this mouthwatering cheesecake anything but ordinary. Cool and creamy with just the right amount of spice...it’s absolutely irresistible!
Recipe information
Yield
Serves 16
Ingredients
Preparation
Step 1
Heat the oven to 350°F. Wrap aluminum foil around the outside of a 9-inch springform pan.
Step 2
Stir the cookie crumbs, butter and 3 tablespoons sugar in a medium bowl. Press the crumb mixture nto the bottom and 1/2 inch up the sides of the pan.
Step 3
Bake for 10 minutes or until the crust is lightly browned. Remove the pan from the oven. Let the crust cool in the pan on a wire rack for 20 minutes.
Step 4
Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is creamy. Beat in the soup, cinnamon and nutmeg. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Pour the batter into the pan.
Step 5
Bake for 55 minutes or until the center is almost set. Let the cheesecake cool in the pan on a wire rack for 2 hours. Cover and refrigerate for 4 hours or overnight.
TIP
Step 6
• Cooking Basics: Place a baking pan filled with water on the rack below the cheesecake during baking. This helps prevent the top of the cheesecake from cracking.
NUTRITIONAL INFORMATION
Step 7
Serving size 1 serving;
Step 8
Calories 327;
Step 9
Total Fat 19g;
Step 10
Saturated Fat 10g;
Step 11
Cholesterol 105mg;
Step 12
Sodium 322mg;
Step 13
Total Carbohydrate 35g;
Step 14
Dietary Fiber 1g;
Step 15
Protein 5g
