Nutmeg is just one of those magical spices and the fragrance in the kitchen when this cheesecake is baking is just sublime. Fragrant nutmeg is really the star of this creamy, smooth, velvet cheesecake that is just delightful with every bite. Especially with a big cup of coffee naturally!
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- 1 & 1/2 cups finely crushed graham crackers
- 1/4 cup brown sugar, packed firm
- 1/4 teaspoon ground cinnamon
- 5 tablespoons butter, melted
- 3 8-ounce blocks of cream cheese at room temperature
- 4 eggs at room temperature
- 2 cups of white sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon of almond extract
- 1 teaspoon nutmeg
- 1/8 teaspoon salt
- Whipped cream for topping
- Preheat oven to 350 degrees.
- Line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.
- Add crushed graham crackers, brown sugar, cinnamon, & melted butter into bowl and mix until fully combined.
- Press crust mixture to the bottom of pan, spreading evenly, using the back of a 1 cup measuring cup or wide glass. This will help give you a nice and flat crust.
- Place into oven and bake for 10 minutes.
- Remove from oven and allow to cool to room temperature.
- Reduce oven temperature to 325 degrees.
- In a large mixing bowl, beat your cream cheese until smooth.
- One at a time, add you eggs beating well after each addition.
- Add your vanilla extract, almond extract, nutmeg, sugar, salt and continue to beat until fully incorporated and smooth.
- Pour nutmeg cheesecake filling into your springform pan.
- Place cheesecake pan(s) into a much larger pan.
- Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
- Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for a full hour. Check at the 1 hour mark. If your cheesecake wobbles in the center slightly when you jiggle it is done. If not, give it another 15 - 20 minutes in the oven.
- Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
- Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.
- When ready to garnish, carefully remove the cheesecake from the pan(s). I like to decorate mine with dollops of my fresh whipped cream and a light sprinkle of finely crushed graham crackers.
- Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
- Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
- Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
- Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.
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3 Piece Spring Form Pan Set - 4-inch, 7-inch, & 9-inch
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