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Nutmeg Cheesecake

Crust:
1½ cups graham cracker crumbs
¼ cup powdered sugar
6 Tbsp. unsalted butter, melted
¼ tsp. The Spice Hunter East/West Indies Nutmeg
Pinch of salt

Filling:
2 lbs. cream cheese, softened and cut into chunks
1¾ cups sugar
4 eggs
1 tsp. The Spice Hunter Pure Vanilla Extract
1 tsp. The Spice Hunter East/West Indies Nutmeg
½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon

For the crust: 1. In a medium mixing bowl, combine the graham cracker crumbs, powdered sugar, butter, nutmeg and salt. 2. Wrap a 9-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the outside of the pan. Spray the bottom of the pan with non-stick cooking spray. 3. Press the mixture into the prepared pan in an even layer, covering the bottom. Set aside. For the filling: 1. Preheat the oven to 350°F and set a kettle of water to boil. 2. In a medium bowl or the bowl of a stand mixer, beat together cream cheese and sugar. Mix until combined and fluffy. 3. Add the eggs, vanilla, nutmeg and cinnamon and mix on medium-low speed. Scrape down the sides of the bowl, if necessary, and mix again. 4. Pour the batter into the prepared pan and set the cheesecake into a large roasting pan. Carefully pour the hot water into the pan to a depth of about 1-inch, making sure to not get any onto the cheesecake. Bake for 1½ hours, or until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center. 5. Remove the cheesecake from the water bath, remove the foil and allow it cool at room temperature for 15 minutes. 6. Refrigerate cheesecake uncovered for 2 hours and then cover loosely with plastic wrap. Return to the refrigerator and allow to sit for at least 3 hours or overnight. 7. When ready to serve, remove the rim of the pan, slice and enjoy!