Introduction

This Holiday Spice Cheesecake is a festive twist on a classic favorite, infused with warm cinnamon and allspice flavors. Creamy and smooth, it’s perfect for sharing with family and friends during the holiday season.

A slice of light brown cheesecake with a smooth and creamy texture sits on a clear glass plate with a textured pattern. The cheesecake has two visible layers: a thick, dense pale brown filling stacked on a crumbly, darker brown crust. On top of the cheesecake is a generous swirl of white whipped cream sprinkled lightly with cinnamon powder. A silver fork rests on the plate in front of the slice. In the background, the rest of the cheesecake is out of focus, surrounded by green pine branches and brown pinecones, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-3/4 cups graham cracker crumbs (GF Option: use gluten-free graham cracker crumbs)
1/3 cup butter, melted
3 tablespoons granulated sugar
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
4 eggs, lightly beaten
2 cups (16 ounces) sour cream (GF Option: use a gluten-free brand)
2 1/4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon allspice
1/2 teaspoon salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon

Instructions

Step 1: Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until well blended. Press the mixture firmly onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Set aside.
Step 2: In a large bowl, beat the softened cream cheese with brown sugar and granulated sugar until smooth and creamy. Add the lightly beaten eggs and beat on low speed just until combined.
Step 3: Stir in the sour cream, vanilla extract, ground cinnamon, allspice, and salt until fully incorporated. Pour the filling into the prepared crust and place the springform pan on a baking sheet.
Step 4: Bake in a preheated 350°F oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Let cool on a wire rack for 10 minutes, then carefully run a knife around the edges to loosen the cheesecake from the pan. Allow it to cool to room temperature, then refrigerate overnight for best results.
Step 5: For the topping, beat the heavy whipping cream in a small bowl until it begins to thicken. Add powdered sugar and continue beating until soft peaks form.
Step 6: Transfer the whipped cream to a pastry bag with a star tip and garnish each individual serving with dollops of whipped topping. Sprinkle with a pinch of ground cinnamon and serve immediately.

Tips & Variations

For a gluten-free version, use gluten-free graham cracker crumbs and a gluten-free sour cream brand to keep the cheesecake safe for gluten-sensitive eaters.
Add a splash of freshly grated nutmeg or ground cloves to the filling for an extra festive spice boost.
To prevent cracking, avoid overbaking and try not to open the oven door frequently during baking.
If you don’t have a pastry bag, simply fold the whipped cream gently and spoon it generously over each slice.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep the whipped cream topping separate until just before serving to maintain its texture. To reheat, bring slices to room temperature or enjoy chilled for the best flavor and consistency.

How to Serve

The image shows a round, single-layer pie with a smooth, light brown surface and a slightly darker crust around the edges, placed on a clear glass plate. Two cinnamon sticks form an X shape on top of the pie. A slice is cut out and placed on a smaller clear glass plate below, topped with a dollop of white whipped cream sprinkled lightly with brown spice and garnished with a small cinnamon stick. The setting includes green pine branches, large brown pine cones, and shiny red ornaments around the main plate, all on a white marbled surface. A silver fork rests nearby with two cinnamon sticks beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made a day in advance to allow it to fully set and for the flavors to meld. Refrigerate overnight before serving.

Can I freeze the cheesecake?

You can freeze the cheesecake (without the whipped topping) for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving, and add fresh whipped cream topping after thawing.