Holiday-spice cheesecake

Yield: 16 servings

Measure Ingredient
11 grams Crackers (each 5 by 2 1/2 inches)
1 cup Walnuts
32 eaches Ozs cream cheese, softened
6 larges Eggs
24 eaches Ozs sour cream
1 cup Sugar
1 cup Packed light brown sugar
1 tablespoon Vanilla
1 teaspoon Ground allspice
¾ teaspoon Salt
1 cup Heavy cream
2 tablespoons Confectioners' sugar

In food processor blend graham crakers and walnuts util finely ground. (or place graham crackers in sturdy plastic bag and roll into fine crumbs with rolling pin and finely chop walnuts). Preheat oven to 350. In 10 x 3 inch springform pan, with hand, mix graham cracker mixture, butter and ½ tsp. cinnamon until well blended. Press mixture onto bottom and 2 inches up side of pan; set aside.

In large bowl, beat cream cheese and eggs until smooth. Beat in sour cream,

sugar, brown sugar, vanilla, allspice salt, and 2½ tsp. cinnamon at low speed until well blended. Pour into crust. Bake 65 minutes (center may appear

loose). Cool cheesecake in pan on wire rack. Refrigerate at least 6 hours or

until well chilled. To serve, carefully remove side of springform pan. In small bowl, beat heavy cream and confectioners' sugar until stiff peaks form. Spoon whipped chream into decorating bag with large star tube; pipe decorative border around top edge of cheesecake. Sprinkle whipped cream with ground cinnamon. Refrigerate if not serving right away. Makes 16 servings.

Source: Good Housekeeping 11/92 Shared by: Marie Culver

TO ALL Submitted By STEVEN PAGE SUBJ CHEESE CAKES On 11-13-95

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