Spiced Cinnamon Honey Cheesecake Recipes

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 CINNAMON HONEY CHEESECAKE

Steps:

• Pre-heat the oven to 160 deg C (325 deg F) - line a 20 x 20 cm dish with baking paper {extending over the dish's edges}.
• Combine the Biscuit crumbs and the melted Butter - press into the bottom of the prepared dish - chill for 20 - 30 minutes.
• Beat together the Cream Cheese, Caster Sugar, Honey, Vanilla and the Mixed Spice until smooth - beat in cream and the Egg Yolks.
• Whisk the Egg Whites until stiff - fold into the Cream Cheese mixture - pour onto the crust and bake 30 minutes - switch off the oven but leave the cheesecake in the oven to cool off {oven door slightly ajar}.
• Chill at least 3 hours or overnight.
• Sprinkle with Cinnamon Sugar before slicing into squares.

PORTUGUESE CHEESECAKES WITH CINNAMON AND HONEY

Steps:

• TO make pastry:.
• Combine flour and sugar together in food processor, then add butter and process until dough forms. Add a little water if necessary. Wrap dough in plastic and refrigerate for 30 minutes.
• To make filling:.
• Combine sugar and ricotta. Add egg yolks one at a time. Mix until smooth. Add cinnamon and mix well.
• To make:.
• Preheat oven to 200 Degrees Celsius.
• Roll out dough thinly and cut into 14 cm squares.
• Place a spoonful of mixture in centre of each square and fold over the corners, leaving some filling visible.
• Place cakes on buttered baking tray and bake 20 minutes until golden brown.
• To serve:.
• Dust cheescakes with cinnamon and drizzle with honey. Serve warm.

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.

CINNAMON CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Mix cream cheese & sugar until fluffy. Add cinnamon & vanilla; continue mixing. Add eggs one at a time, mixing well between each egg.
• Stir in sour cream.
• Pour into prepared graham cracker crust & bake for 50 minutes. Let cool 10 minutes then refrigerate until thoroughly chilled.

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.

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.