Spiced Cheesecake Recipes

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.

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.

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.

CHHENA PODA (SPICED CHEESECAKE)

Steps:

• Preheat the oven to 350°F. Butter a 9-inch nonstick metal cake pan with some ghee.
• In a large bowl, stir together the paneer, confectioners' sugar, and cardamom until incorporated but still slightly chunky. Add the semolina, ghee, and milk and whisk until smooth. Stir in the cashews and raisins and set aside.
• Sprinkle the granulated sugar over the bottom of the prepared cake pan. Set the pan on the stove over medium heat and once the sugar just begins to bubble and turn pale golden brown (the sugar will continue to caramelize in the oven, so don't let it get any darker right now), after 8 to 10 minutes, remove the pan from the heat using tongs. (This step is a bit tricky and you might be tempted to move the sugar around with a spoon while it is bubbling, but don't touch it-just let it caramelize on its own.) You will know it's ready for the cake batter when it's bubbling but is still slightly grainy and just turning a pale golden color. Pour the batter into the pan, using a rubber spatula to scrape the bowl clean. It should settle into an even layer on its own, but if it doesn't, use the spatula to create a smooth surface.
• Wearing oven mitts, carefully transfer the pan to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a wire rack and cool in the pan to room temperature. Run a paring knife around the cake's edges and then place a serving platter larger than the diameter of the cake over the cake and gently flip the cake over-it should slide out, with caramel coming out with it like you would see in a flan (though some caramel will be left in the pan-this is fine).
• Slice and serve with freshly whipped cream or sliced almonds, if desired. The cake will keep in a covered container in the refrigerator for up to 3 days.
• Note: To clean the pan, add some boiling water to the pan and let it sit for at least 30 minutes to loosen up the browned sugar sticking to the surface of the pan before cleaning it.