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