Holiday Spice Cheesecake Recipe

Introduction

This Holiday Spice Cheesecake offers a festive twist on a classic dessert, blending warm spices with creamy richness. Perfect for celebrations, it combines a spiced graham cracker crust with a luscious cinnamon and allspice-infused filling.

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 (for crust)
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar (for filling)
• 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 (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F. In a bowl, 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.
2. Step 2: In a large mixing bowl, beat the softened cream cheese with the brown and granulated sugars until smooth and creamy. Add the lightly beaten eggs and mix on low speed just until combined to avoid incorporating too much air.
3. Step 3: Stir in the sour cream, vanilla extract, ground cinnamon, allspice, and salt until the filling is evenly blended. Pour this mixture over the prepared crust in the springform pan. Place the pan on a baking sheet to catch any spills.
4. Step 4: Bake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife gently around the edges to loosen the cheesecake from the pan. Let cool completely to room temperature, then refrigerate overnight.
5. Step 5: For the topping, beat the heavy whipping cream in a small bowl until it just begins to thicken. Add the powdered sugar and continue beating until soft peaks form. Transfer the whipped topping to a pastry bag fitted with a star tip.
6. Step 6: Before serving, garnish each slice with a swirl of whipped cream and a light sprinkle of ground cinnamon. Serve immediately for best flavor and texture.

Tips & Variations

• For a dairy-free alternative, substitute the cream cheese and sour cream with plant-based versions and use coconut cream for the whipped topping.
• Adding a tablespoon of orange zest to the filling enhances the holiday flavors with a fresh citrus note.
• To avoid cracks, bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with hot water.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the whipped topping separate and add just before serving to maintain its texture. Leftovers can be frozen un-topped for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with a ginger snap or speculoos cookie crust to complement the spice flavors even more.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overmixing the batter and bake the cheesecake in a water bath to maintain even moisture and temperature during baking.

Holiday Spice Cheesecake Recipe

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★★★★★

4.8 from 81 reviews

This Holiday Spice Cheesecake features a rich and creamy filling infused with warm spices like cinnamon and allspice, nestled in a buttery graham cracker crust, and topped with a light cinnamon-sweetened whipped cream. Perfect for festive occasions, this cheesecake offers a comforting blend of classic holiday flavors served chilled with a fluffy, decorative topping.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 12 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Crust

• 1–3/4 cups graham cracker crumbs (GF Option: use gluten-free graham cracker crumbs)
• 1/3 cup butter, melted
• 3 tablespoons granulated sugar

Filling

• 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

Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon ground cinnamon

Instructions

1. Prepare the crust: Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture is well blended. Press this mixture evenly onto the bottom and up the sides (about 2 inches) of a greased 9-inch springform pan to form the crust. Set aside.
2. Make the filling: In a large bowl, beat the softened cream cheese with both the brown and granulated sugars until smooth and creamy. Gradually add the lightly beaten eggs, mixing on low speed just until combined to avoid overbeating. Stir in the sour cream, vanilla extract, ground cinnamon, allspice, and salt until evenly incorporated. Pour the filling over the prepared crust in the pan. Place the springform pan on a baking sheet to catch any drips during baking.
3. Bake the cheesecake: Bake the cheesecake in a preheated oven at 350°F (175°C) for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife carefully around the edge of the pan to loosen the cheesecake. Allow it to cool to room temperature, then refrigerate it overnight to set completely and develop flavor.
4. Prepare the topping: In a small bowl, beat the heavy whipping cream until it begins to thicken. Add the powdered sugar and continue beating until soft peaks form. Transfer the whipped cream to a pastry bag fitted with a star tip. Garnish each individual serving of cheesecake with a swirl of whipped topping and sprinkle with a dusting of ground cinnamon. Serve immediately for a fresh, festive finish.

Notes

• For a gluten-free version, use gluten-free graham cracker crumbs and verify that the sour cream is gluten-free.
• Do not overbeat eggs in the filling to avoid air bubbles that can cause cracks.
• Chilling the cheesecake overnight improves texture and flavor.
• Use a water bath if desired to reduce cracking, though optional as per the recipe.
• Make sure all dairy ingredients are at room temperature before mixing for a creamier filling.
• Use a sharp knife dipped in hot water and wiped dry for cleaner cheesecake slices.

Keywords: Holiday cheesecake, spice cheesecake, cinnamon cheesecake, allspice dessert, festive cheesecake recipe