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a little bit about the recipe
This velvety dessert incorporates the warm and aromatic flavors of nutmeg, ginger, vanilla, and cinnamon, resulting in a cheesecake that's rich, creamy, and utterly irresistible.
TIME (ACTIVE) | 1 H 30 M
TIME (INACTIVE) | 4 H
TOTAL | 5 H 30 M
| 1 slice
SPECIAL EQUIPMENT: ELECTRIC HAND MIXER
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs, ginger snap crumbs, melted butter, and granulated sugar for the crust. Mix until well combined and press the mixture into the bottom of the prepared pan. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. You can use an electric mixer or do this by hand.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla bean seeds, ground nutmeg, ginger, and cinnamon, ensuring that all the ingredients are fully incorporated.
Pour the filling mixture over the crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the center is set and the edges are lightly golden. The cheesecake may still have a slight jiggle in the center, but it will firm up as it cools.
While the cheesecake is baking, prepare the topping. In a small bowl, combine the sour cream, granulated sugar, and vanilla seeds. Mix well.
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Spread the sour cream topping over the warm cheesecake.
Return the cheesecake to the oven and bake for an additional 10 minutes.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set.
If you want to add a little more sweet flavor top the cheesecake with a bit of caramel drizzle. This step is optional. To prepare the caramel drizzle, in a medium saucepan, combine the brown sugar and water. Heat over medium heat, stirring gently until the sugar has dissolved.
Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Allow it to boil without stirring until it caramelizes slightly. This usually takes about 3-4 minutes, but keep a close eye on it to prevent burning.
Remove the saucepan from heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble vigorously. Stir the mixture until the cream is fully incorporated.
Return the saucepan to low heat and add the butter, vanilla bean seeds, and salt (if desired). Stir continuously until the butter has melted and the ingredients are well combined. Simmer the caramel for an additional 2-3 minutes.
Remove the caramel from the heat and let it cool for a few minutes. The caramel will thicken as it cools.
Drizzle the caramel sauce over the Spiced Nutmeg Cheesecake and add a sprinkle of freshly grated nutmeg before serving.
Slice, serve, and enjoy the delectable Spiced Nutmeg Cheesecake with its enticing blend of flavors.
The Spiced Nutmeg Cheesecake can be stored in the refrigerator for up to 4-5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to maintain its freshness.
You can store any leftover caramel sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently before using again.
Serve the cheesecake with a dollop of whipped cream for an extra indulgent touch.