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
Total Time
7 hr 40 min
Yield
Serves 16
Ingredients
38
3
1
3
1
2
1
3
1
Need to make a substitution?
Preparation
Step 1
1. Heat the oven to 350°F. Wrap aluminum foil around the outside of a 9-inch springform pan.
Step 2
2. Stir the cookie crumbs, butter and 3 tablespoons sugar in a medium bowl. Press the crumb mixture into the bottom and 1/2 inch up the sides of the pan.
Step 3
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
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
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.