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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Here is THE perfect dessert to top off Christmas dinner. It's simply stunning with a filling that's creamy and rich with brown sugar, cinnamon and allspice. It freezes well, so busy holiday cooks can make it a month in advance, then defrost in the fridge and trim with whipped cream before serving. Ingredients:
9 whole graham crackers |
3/4 cup chopped walnuts |
1/4 cup butter, melted |
1/2 teaspoon ground cinnamon |
filling: |
3 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
3/4 cup packed brown sugar |
4 eggs, lightly beaten |
2 cups (16 ounces) sour cream |
2-1/4 teaspoons vanilla extract |
2 teaspoons ground cinnamon |
3/4 teaspoon ground allspice |
1/2 teaspoon salt |
topping: |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. 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.
2. For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet.
3. 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.
4. For topping, in a small 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. Yield: 12-16 servings.
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