Spiced Cheesecake Recipes

CHAI SPICE "CHEESECAKE"

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
• Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
• Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
• Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
• Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

HOLIDAY SPICE CHEESECAKE

Steps:

• Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon.

ORANGE-SPICED CHEESECAKE

Steps:

• Cut the cheesecake into quarters and thaw according to package instructions. In a large saucepan over medium-high heat combine the marmalade, orange liqueur, orange juice concentrate, and orange slices. Simmer until thick and syrupy, about 10 minutes.
• To serve, spoon warm orange spice mixture over the top of cheesecake slices.

SPICED APPLE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet., Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely., Remove rim from pan. Drizzle sauce over cheesecake.

SPICED CHEESECAKE

Steps:

• 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.

NO-BAKE SPICED CHEESECAKE

Steps:

• For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
• In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
• Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
• Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.

SPICED CHOCOLATE CHEESECAKE JARS RECIPE BY TASTY

Steps:

• Make the crust: Add the gingersnaps, brown sugar, cocoa powder, and salt to a food processor and process into fine crumbs. Add the melted butter and process for 1 minute, or until the crumbs are moistened. Set aside.
• Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer on medium-low speed until softened, 2 minutes. Add the heavy cream, molasses, and vanilla, and mix until smooth and fully combined, 30 seconds.
• Sift in one-third of the cocoa powder and powdered sugar at a time, mixing between each addition until incorporated, 3 minutes total.
• Add the cinnamon, apple pie spice, nutmeg, and salt, and whip until smooth, 30 seconds.
• Using a rubber spatula, fold in the chopped Godiva® Masterpieces Dark Chocolate Ganache Hearts.
• Assemble the jars: Scoop 2½-3 tablespoons of the crust mixture into the bottom of each jar, pressing down to compact. Top with about 1 inch of filling. Repeat to make another layer of crust and filling.
• Freeze the jars for 45-60 minutes, or until the filling and crust are set.
• Meanwhile, make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and vanilla. Use an electric hand mixer fitted with the whisk attachment to whip on medium-high speed until stiff peaks form, 3 minutes. Refrigerate until ready to use.
• Remove the jars from the freezer and top with a dollop of whipped cream, 2 whole Godiva® Masterpieces Dark Chocolate Ganache Hearts, and a sprinkle of cinnamon.
• Serve immediately or keep the jars in the refrigerator for up to 30 minutes, until ready to serve.
• Enjoy!

SPICED APPLE CHEESECAKE

Steps:

• Butter and line the base of a 23cm loose-bottomed cake tin. Whizz the biscuits to a rough crumb in a food processor, or put them in a sandwich bag and crush with a rolling pin. Tip the crumbs into a bowl with the melted butter, stem ginger and spices, and stir well. Press the mixture into the tin, pushing up the sides a little (putting your hand in a food bag makes this easier). Leave the base to set for 30 mins in the fridge.
• For the cheese layer, whisk all the ingredients together until smooth, then pour over the base. Chill in the fridge overnight.
• The next day, make the topping. Mix the cinnamon, ginger and mixed spice in a large bowl. Cut each apple into 12 wedges, then toss the wedges in the spice mixture. Heat the sugar and 4 tbsp water in a saucepan and bubble to a caramel. As soon as the sugar becomes a dark caramel, take off the heat and carefully toss through the apples. Pour in the brandy, and the whole lot will bubble and seize. Return the pan to the heat and simmer gently to re-dissolve the caramel and cook the apples in the syrup. Remove from the heat and set the apples aside to cool in the syrup.
• Ease the cheesecake out of the tin. Spoon the apples over the top with a slotted spoon. Serve the sticky brandy syrup on the side as a sauce.

CITRUS-AND-SPICE CHEESECAKE

Steps:

• Preheat oven to 350°F. Butter a 10-inch springform pan. In a bowl, combine cracker crumbs, 2 tablespoons sugar, and melted butter; press into bottom of pan. Bake until firm, about 10 minutes. Let cool completely on a wire rack. Reduce oven to 325°.
• Bring a kettle of water to a boil. Beat cream cheese and sour cream on medium speed until smooth. Beat in 3/4 cup sugar, spices, and salt. Add eggs and beat until smooth.
• Wrap bottom half of springform pan in foil. Pour in filling and place inside a roasting pan. Transfer to oven and pour boiling water into roasting pan until it's halfway up sides of springform pan. Bake until cake is just set in center, 35 to 40 minutes. Transfer springform pan to wire rack; let cool completely. Refrigerate until firm, at least 1 hour and up to 1 day.
• Sprinkle gelatin over 1/4 cup water; let soften 1 minute. In a small saucepan over medium heat, combine remaining 1/3 cup sugar, lemon juice, and 1 cup water; cook, stirring, until sugar is dissolved. Remove from heat; stir in gelatin mixture until dissolved. Let cool completely.
• Arrange citrus segments over cake. Gently pour gelatin mixture on top. Refrigerate overnight.
• To serve, unmold cheesecake and place on a platter. Cut into slices with a serrated knife, using a sawing motion to cut segments; dip knife in warm water and wipe clean between cuts.

SPICED EGGNOG CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• For crust combine crumbs, sugar, ginger, nutmeg, cinnamon, and butter in small bowl until well blended. Press over bottom of 9-inch springform pan.
• Bake 10 minutes, transfer pan to wire rack to cool, leave oven on.
• For filling, beat cream cheese in medium bowl until smooth.
• In small bowl mix sugar, flour, nutmeg, cinnamon, and cloves.
• Add cream cheese, beat until smooth.
• Beat in egg, then add eggnog slowly, beating continuously, finally beat in vanilla.
• Pour onto crust in assembled pan. Tap lightly to release air bubbles.
• Bake in preheated oven 1 hour.
• Remove, spread sour cream over top and bake for 5 more minutes. Let cool on rack until cake is cool to touch, refrigerate.
• For curls, line loaf pan with foil, leaving overhangs.
• Melt chocolate in top of double boiler over barely simmering, not boiling water, stirring until smooth. Stir in nutmeg, then pour into pan spreading evenly.
• Refrigerate until firm.
• Lift Chocolate bar out of pan. Then using veggie peeler scrape into loose curls and arrange on top of cake!
• ENJOY!

CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
• In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
• Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
• Grease a 2 12-cup muffin tin with nonstick spray.
• Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
• Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
• Let cool for 5 minutes before serving.
• Enjoy!

CHAI-SPICED CHEESECAKE WITH GINGER CRUST

Steps:

• For crust:
• Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
• Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
• For filling:
• Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F. Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F.
• For topping:
• Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.