Vanilla Spice Cheesecake

• 1 cup all-purpose flour
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/3 cup granulated sugar
• 6 tbsp butter, melted
• 1/2 tsp vanilla extract
• 1/3 cup toasted hazelnuts, chopped coarsely
• 1/3 cup apricot jam, warmed, strained
• 1 None vanilla bean, split lengthwise, seeds scraped out
• 9 oz cream cheese, softened
• 18 oz ricotta cheese
• 2 tbsp lemon juice
• 3/4 cup granulated sugar
• 2 None large eggs

1. Preheat oven to 350u0b0F. Grease a 9 1/2 inch springform pan.
2. Sift flour, spices and sugar into a medium bowl. Stir in butter, vanilla and hazelnuts. Press into base of prepared pan and chill for 30 mins. Bake for 20 mins, or until golden brown. Spread jam over base.
3. Reduce oven to 300u0b0F.
4. Meanwhile, to make the filling, combine vanilla bean seeds, cream cheese, ricotta cheese, lemon juice and 1/2 the sugar in a medium bowl and beat until combined. In a stand mixer, beat remaining sugar and eggs until thick and creamy then fold into cheese mixture. Transfer to prepared pan and bake for 35 mins. Turn off oven. Let cheesecake cool in oven with door ajar.
5. Chill cheesecake for 3 hours, or overnight.

flour, ground cinnamon, ground nutmeg, sugar, butter, vanilla, hazelnuts, apricot, vanilla bean, cream cheese, ricotta cheese, lemon juice, sugar, eggs

Taken from recipes-plus.com/api/v2.0/recipes/36955 (may not work)