Crust
Preheat oven to 325F
In a blender or food processor crush:
1 package cinnamon graham crackers (~10 crackers, but it's not exact)
Add:
6 Tbsp butter
1 tsp ground ginger.
Mix until crumbs are an even size. Press into a greased 9" springform pan. Chill by sticking in the fridge for 30 minutes, or if you're in a hurry like I was, just stick it in the freezer while you make the filling.
Filling:
Beat until very smooth:
1 1/2 lbs cream cheese
Add and beat until smooth:
1 C brown sugar
Add and beat until smooth:
Before Baking |
1 Tbsp cinnamon
1 tsp pumpkin pie spice (OR 1/2 tsp cloves and 1/2 tsp nutmeg)
Add one at a time, beating until smooth between each one:
6 eggs (No, this isn't a heart-healthy recipe, and no, you can't use egg replacer instead).
Pour into chilled crust, and stick in the oven for ~ 1 hour.
When cheesecake is done the sides will be slightly risen, and the center will be almost, but not quite, set.
After Baking |
Allow to cool at room temperature ~30 minutes, then run a knife around the edge of the pan to loosen the cheesecake from the sides. Then, ideally, let cool until it's at room temperature, then stick it in the fridge overnight. If you, like me, are rushed, stick the cheesecake directly in the fridge after running a knife around the edge. This will make it more likely to crack, but oh well. I've never noticed that anyone cares much as long as it tastes good (which this will).
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