Introduction

This Spice Cheesecake is a flavorful twist on a classic dessert, combining warm spices like cinnamon and allspice with a creamy, smooth texture. Perfect for cozy gatherings or special occasions, it offers a delightful balance of sweetness and spice.

A round pumpkin pie with a smooth, light brown top and a crumbly, darker brown crust sits on a clear glass plate. The pie has one slice cut out, showing its dense, creamy orange-brown filling inside. Two cinnamon sticks are crossed and placed on top in the center. Around the plate is a wreath made of green pine needles, brown pine cones, and shiny red ornaments. Nearby, a smaller clear glass plate holds the cut slice topped with a large dollop of white whipped cream sprinkled with cinnamon, placed next to a silver fork resting on two more cinnamon sticks on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups graham cracker crumbs (GF Option: use gluten-free graham cracker crumbs)
1/3 cup butter, melted
3 tablespoons granulated sugar
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
4 eggs, lightly beaten
2 cups (16 ounces) sour cream (GF Option: use a gluten-free brand)
2 1/4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon allspice
1/2 teaspoon salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon

Instructions

Step 1: Combine graham cracker crumbs, melted butter, and 3 tablespoons granulated sugar until well blended. Press the mixture firmly onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Set aside.
Step 2: In a large bowl, beat the softened cream cheese and both sugars until smooth and creamy. Add the lightly beaten eggs and beat on low speed just until combined.
Step 3: Stir in the sour cream, vanilla extract, ground cinnamon, allspice, and salt until evenly mixed. Pour the filling into the prepared crust. Place the springform pan on a baking sheet to catch any drips.
Step 4: Bake at 350°F (175°C) for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Remove from oven and cool on a wire rack for 10 minutes.
Step 5: Carefully run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool to room temperature, then refrigerate overnight to chill thoroughly.
Step 6: To prepare the topping, beat the heavy whipping cream in a small bowl until it begins to thicken. Add the powdered sugar and continue beating until soft peaks form.
Step 7: Transfer the whipped cream to a pastry bag fitted with a star tip. Garnish each individual serving with the whipped topping and a light sprinkle of ground cinnamon. Serve immediately.

Tips & Variations

For a gluten-free version, use gluten-free graham cracker crumbs and ensure the sour cream is also gluten-free.
To enhance the spice flavor, you can add a pinch of nutmeg or cloves to the filling.
If you don’t have a piping bag, simply spread the whipped cream topping with a spoon or use a zip-top bag with a corner cut off.
Allow the cheesecake to come to room temperature slightly before serving for the best texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the whipped cream topping separate until just before serving for best results. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A thick slice of cheesecake is being lifted on a silver serving spatula from a whole cheesecake sitting on a clear glass plate. The cheesecake has two layers: a thick, golden brown crumbly crust on the bottom and a creamy, light tan, smooth textured filling on top. The crust looks firm and slightly rough, while the filling appears soft with a lightly browned top surface that is smooth and slightly glossy. The background has green pine branches and pine cones, accented with red and gold Christmas ornaments, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight, which helps it set properly and enhances the flavors.

What can I use instead of a springform pan?

A regular 9-inch cake pan can work, but it may be more challenging to remove the cheesecake without damaging it. Wrapping the outside of the pan with foil and using a water bath can help with even baking.