Spiced Cheesecake

Recipe by P48422
READY IN: 1hr 25mins




  • Oven to 325 degrees F.
  • Wrap the bottom of the springform pan tightly in foil.
  • CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
  • Just until the nuts are in very, very small pieces, not a paste!
  • Turn out into a bowl, add the melted butter and mix until it comes together.
  • Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
  • Cool to room temperature.
  • FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
  • Using the paddle attachment on med-low speed, beat just until smooth.
  • Add the remaining ingredients and mix on low speed until well combined.
  • Pour the filling over the crust.
  • Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
  • Pour water into the baking pan until it comes half-way up the sides of your springform pan.
  • Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
  • This should take about 45-55 minutes.
  • Do not overbake!
  • Don't worry about the jiggle- the cake will firm up while chilling.
  • Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
  • Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
  • NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
  • It is best if if made the day before you serve it.