Holiday Spice Cheesecake
This holiday spice cheesecake can be made sugar free or gluten free so you can enjoy this indulgent, perfect-for-the-season dessert without suffering the sugar crash or belly bloat.
Ingredients
Crust
- 9 graham crackers
- 3/4 cup walnuts
- 1/4 cup butter melted
- 1/2 tsp cinnamon
Filling
- 16 oz cream cheese 2 packages
- 1 cup granulated sweetener
- 1 tsp molasses
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 1 1/4 tsp cinnamon
- 1/4 tsp allspice
- Dash salt
Instructions
- Preheat the oven to 350F
- Crush graham crackers, walnuts, and cinnamon in a blender or food process.
- Melt butter in microwave safe bowl.
- Combine crushed graham cracker mix with melted butter until crumbly. Press into lightly greased pie dish and set aside.
- Mix cream cheese, granulated sweetener, and molasses. Add eggs one at a time, blending to fully incorporate after each. Add sour cream and mix until just fully blended. Do not over mix. Add vanilla, cinnamon, allspice, and salt, and mix to fully incorporate.
- Pour the filling mixture into the prepared crust. Shake gently to level out the top.
- Bake in preheated oven for 50 minutes to an hour. Start checking the cheesecake at 50 minutes. When edges are set but center still jiggles slightly, remove from oven. If your edges crack but the center still jiggles, remove from the oven immediately. The center will set when chilled.
- Let cheesecake cool for ten minutes on a wire rack, then run a knife around the edge of the crust. Let the cheesecake continue to cool to room temperature.
- Refrigerate the cheesecake 6-8 hours or overnight to fully set. Serve with whipped cream or a cinnamon caramel sauce.