About the Recipe
1. Spice Layered Crust The mix of graham crackers and ginger snap crumbs gives this crust a wonderfully spiced base that complements the creamy filling and adds a subtle crunch.
2. Perfectly Spiced Filling With hints of nutmeg, ginger, and cinnamon, this cheesecake has a warm, inviting flavor profile that’s perfect for cozy occasions.
3. Creamy, Dreamy Topping The lightly sweetened sour cream topping balances the richness of the filling with a slight tang, enhancing each bite.
4. Optional Caramel Drizzle The caramel drizzle adds a decadent finish, with a hint of vanilla and salt that brings out the spices in the crust and filling. It’s optional, but a truly delicious addition!
5. Make-Ahead Friendly This cheesecake is ideal for preparing ahead, making it stress-free for gatherings. Just chill, serve, and impress!
What You'll Love
Ingredients
For the Crust:
1 CUP graham cracker crumbs
½ CUP ginger snap cookie crumbs
6 TBSP unsalted butter, melted
2 TBSP granulated sugar
For the Filling:
24 OZ cream cheese, softened
1 CUP granulated sugar
3 LARGE eggs
½ vanilla bean, (seeds only)
1 TSP nutmeg, ground
1 TSP ginger root, ground
½ TSP cinnamon, ground
For the Topping:
1 CUP sour cream
2 TBSP granulated sugar
¼ vanilla bean, (seeds only)
nutmeg, ground, for dusting
FOR THE CARAMEL DRIZZLE (OPTIONAL):
½ CUP brown sugar
2 TBSP water
¼ CUP heavy cream
1 TBSP unsalted butter
¼ vanilla bean (seeds only)
pinch of salt (optional)
Preparation
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs, ginger snap crumbs, melted butter, and granulated sugar for the crust. Mix until well combined and press the mixture into the bottom of the prepared pan. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. You can use an electric mixer or do this by hand.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla bean seeds, ground nutmeg, ginger, and cinnamon, ensuring that all the ingredients are fully incorporated.
Pour the filling mixture over the crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the center is set and the edges are lightly golden. The cheesecake may still have a slight jiggle in the center, but it will firm up as it cools.
While the cheesecake is baking, prepare the topping. In a small bowl, combine the sour cream, granulated sugar, and vanilla seeds. Mix well.
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Spread the sour cream topping over the warm cheesecake.
Return the cheesecake to the oven and bake for an additional 10 minutes.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set.
If you want to add a little more sweet flavor top the cheesecake with a bit of caramel drizzle. This step is optional. To prepare the caramel drizzle, in a medium saucepan, combine the brown sugar and water. Heat over medium heat, stirring gently until the sugar has dissolved.
Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Allow it to boil without stirring until it caramelizes slightly. This usually takes about 3-4 minutes, but keep a close eye on it to prevent burning.
Remove the saucepan from heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble vigorously. Stir the mixture until the cream is fully incorporated.
Return the saucepan to low heat and add the butter, vanilla bean seeds, and salt (if desired). Stir continuously until the butter has melted and the ingredients are well combined. Simmer the caramel for an additional 2-3 minutes.
Remove the caramel from the heat and let it cool for a few minutes. The caramel will thicken as it cools.
Drizzle the caramel sauce over the Spiced Nutmeg Cheesecake and add a sprinkle of freshly grated nutmeg and whipped cream before serving.
Slice, serve, and enjoy the delectable Spiced Nutmeg Cheesecake with its enticing blend of flavors.
1. Can I use a substitute for graham cracker crumbs? Absolutely! Crushed digestive biscuits or even vanilla wafers can work as substitutes. The ginger snap crumbs add a unique spiced note, but feel free to replace them with more graham cracker crumbs if preferred.
2. Do I have to use vanilla beans, or can I use vanilla extract? Vanilla beans add an aromatic depth, but 1 tsp of vanilla extract can be used for both the filling and topping if that's what you have on hand.
3. Can I make this cheesecake ahead of time? Yes! This cheesecake can be made a day or two in advance. It even benefits from some time in the fridge, which helps flavors meld and enhances texture.
4. What’s the best way to avoid cracks in my cheesecake? To prevent cracks, bake the cheesecake in a water bath. Wrap the pan in foil and place it in a larger dish filled with hot water about halfway up the side of the pan. Also, avoid overbaking and let the cheesecake cool gradually in the oven with the door slightly ajar.
5. How do I know when the cheesecake is done? The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.