By P4 on March 12, 2003
"I have a friend who loves spice cake. Now, she loves this spiced cheesecake, too. Very nice and light and the nut crust is perfect with the spicy flavors of the filling."
Serving Size: 1 (1540 g)
Servings Per Recipe: 1
"A wonderfully creamy cheesecake with a delicate spiced flavor and an awesome nut crust! I collect good cheesecake recipes and this is a definite keeper. The only modification I made was to add a bit of whipping cream (probably 1/4 cup)to the filling after all the other ingredients had been mixed in. The filling as written is drier than I am used to, and I was concerned that the finished cake would be dry. My concern was needless - this is one of the creamiest cakes I have even made! We could not wait until the following day to sample it as suggested. It was great on day one, but even more awesome on day two. Thanks, PetitFour!"
"I made this as specified last night as I'm on a nutmeg and cloves kick this week. I used a mix of pecans and walnuts for the crust.
It is *delicious*. I baked it without the water bath, careful not to overbake or overmix, and there's no cracking and it's still very moist. Some friends I had over said it is "literally the best cheesecake [they]'ve ever had" and that it "ruined cheesecake for [them]" because nothing else can measure up."