Brown Sugar And Spice Cheesecake Recipe

• 5 pkt softened cream cheese - (8 ounce ea)
• 1 1/2 c. brown sugar - (firmly packed)
• 1 tsp grnd cinnamon
• 1/2 tsp grnd cloves
• 1/2 tsp grnd nutmeg
• 3 x Large eggs
• 2 1/2 tsp vanilla whipped cream for garnish Additional grnd nutmeg for garnish (optional)
• 1 2/3 c. gingersnap crumbs
• 1/3 c. butter or possibly margarine melted

1. Prepare Gingersnap Crust: Combine the crumbs and butter, stirring well.
2. Firmly press the mix proportionately on the bottom and 1 inch up the sides of a 10-inch springform pan.
3. Bake at 350 degrees for 5 min.
4. Beat the cream cheese on high speed of an electric mixer till light and fluffy.
5. Gradually add in the brown sugar, cinnamon, cloves and 1/2 tsp.
6. nutmeg, beating well.
7. Add in the Large eggs, 1 at a time, beating well after each addition.
8. Stir in vanilla.
9. Pour into Gingersnap Crust.
10. Bake at 350 degrees for 45 min.
11. Remove from the oven and let cold on a wire rack in a draft-free place.
12. Cover the cheesecake and refrigerateat least 8 hrs.
13. Garnish with whipped cream and sprinkle with nutmeg, if you like.

cream cheese, brown sugar, cinnamon, cloves, nutmeg, eggs, vanilla whipped cream, gingersnap crumbs, butter

Taken from cookeatshare.com/recipes/brown-sugar-and-spice-cheesecake-93818 (may not work)