Ingredients

Crust:

1-3/4 cups graham cracker crumbs (GF Option: use gluten-free graham cracker crumbs)
1/3 cup butter, melted
3 tablespoons granulated sugar

Filling:

3 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
4 eggs, lightly beaten
2 cups (16 ounces) sour cream (GF Option: use a gluten-free brand)
2 1/4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon allspice
1/2 teaspoon salt

Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon

Instructions

Step 1: Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until well blended. Press the mixture firmly onto the bottom and about 2 inches up the sides of a greased 9-inch springform pan. Set aside.

Step 2: In a large bowl, beat the softened cream cheese with both sugars until smooth and creamy. Add the lightly beaten eggs and mix on low speed just until combined.

Step 3: Stir in the sour cream, vanilla extract, ground cinnamon, allspice, and salt until evenly incorporated. Pour the filling into the prepared crust and place the springform pan on a baking sheet.

Step 4: Bake at 350°F (175°C) for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Remove from oven and cool on a wire rack for 10 minutes.

Step 5: Carefully run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool to room temperature, then refrigerate overnight for best results.

Step 6: For the topping, beat the heavy whipping cream in a small bowl until it begins to thicken. Add powdered sugar and continue beating until soft peaks form.

Step 7: Transfer the whipped cream to a pastry bag fitted with a star tip and garnish each serving with a dollop of whipped topping. Sprinkle with a little ground cinnamon and serve immediately.

Tips & Variations

Use gluten-free graham cracker crumbs and sour cream for a gluten-free version.

To prevent cracking, avoid overbaking and allow the cheesecake to cool gradually in the pan before chilling.

Try adding a touch of nutmeg or cloves for a deeper spice flavor.

For a peppermint twist, add a few drops of peppermint extract to the filling.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best to prepare the cheesecake a day in advance to allow it to set properly and develop deeper flavors. Refrigerate overnight before serving.

How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overbaking and allow the cheesecake to cool gradually. Running a knife around the pan’s edge before cooling also helps by releasing it from the sides.