Introduction

Celebrate the season with this rich and creamy Holiday Spice Cheesecake, infused with warm cinnamon and allspice. Its buttery graham cracker crust and fluffy whipped cream topping make it a festive dessert perfect for any holiday gathering.

A slice of creamy pie with two layers is placed on a clear glass plate with a textured pattern. The bottom layer is a thick light brown crust, topped by a thick creamy beige middle layer. On top of the pie slice is a large fluffy white whipped cream dollop that has a sprinkle of light brown cinnamon or spice powder. A silver fork lies next to the pie slice on the plate. In the background, there is a whole pie with a similar color and texture, surrounded by green pine needles 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 (for crust)
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar (for filling)
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 (for topping)
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon (for topping)

Instructions

Step 1: Combine graham cracker crumbs, melted butter, and 3 tablespoons granulated sugar in a bowl until well blended. Press the mixture 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 softened cream cheese and both sugars until smooth. Add the lightly beaten eggs and mix on low speed just until combined. Stir in sour cream, vanilla extract, cinnamon, allspice, and salt until evenly incorporated. Pour this filling into the prepared crust. Place the pan on a baking sheet.
Step 3: Bake at 350°F for 55 to 65 minutes, or until the center is almost set. Remove from oven and cool on a wire rack for 10 minutes. Run a knife carefully around the pan’s edge to loosen the cheesecake. Allow it to cool to room temperature, then refrigerate overnight for best results.
Step 4: 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. Transfer the whipped cream to a pastry bag fitted with a star tip. Garnish each serving with whipped cream and sprinkle with ground cinnamon. Serve immediately.

Tips & Variations

For a gluten-free version, substitute the graham cracker crumbs and sour cream with certified gluten-free brands.
If you don’t have a pastry bag, simply use a spoon or a zip-top bag with a small corner cut for piping the whipped topping.
Add a splash of orange zest or a teaspoon of ground nutmeg to the filling for extra holiday flavor.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or a cake cover, for up to 5 days. Reheat individual slices slightly at room temperature before serving if desired, but it is best enjoyed well chilled.

How to Serve

A round pumpkin cheesecake with a smooth, light brown top and a crumbly crust sits on a clear glass plate. Two cinnamon sticks cross on top of the cheesecake as decoration. A slice is cut out, showing one even layer of creamy, light brown cheesecake inside with a slightly darker crust on the sides. Below the cake on a clear glass plate is the cut slice topped with a big dollop of white whipped cream sprinkled lightly with brown spice, and a small cinnamon stick sits on top of the cream. Surrounding the cake plate is green pine branch decoration with large brown pinecones and shiny red Christmas ornaments placed on a white marbled surface. A silver fork is nearby with two cinnamon sticks crossed under 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 improves in flavor after chilling overnight, making it an excellent make-ahead dessert for holiday parties.

How can I prevent the cheesecake from cracking?

To minimize cracking, avoid overbaking and allow the cheesecake to cool gradually. Loosening the edges with a knife after baking also helps prevent cracks as it cools.

Holiday Spice Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

This Holiday Spice Cheesecake is a festive dessert perfect for the holiday season, combining a spiced graham cracker crust with a creamy cinnamon- and allspice-infused cheesecake filling, topped with cinnamon-sprinkled whipped cream. This rich and flavorful cheesecake brings warmth and sweetness to any holiday table.

Author: Elias
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 10 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Crust

1–3/4 cups graham cracker crumbs (GF Option: use gluten-free graham cracker crumbs)
1/3 cup butter, melted
3 tablespoons granulated sugar

Filling

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

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon

Instructions

Prepare the crust: Combine graham cracker crumbs, melted butter, and granulated sugar until well blended. Press this mixture firmly onto the bottom and about 2 inches up the sides of a greased 9-inch springform pan. Set the pan aside.
Make the filling: In a large bowl, beat the softened cream cheese with both brown and granulated sugars until smooth and creamy. Add the lightly beaten eggs and mix on low speed just until combined to avoid overbeating. Stir in sour cream, vanilla extract, ground cinnamon, allspice, and salt until all ingredients are well incorporated. Pour the batter evenly into the prepared crust in the springform pan. Place the pan on a baking sheet to catch any drips while baking.
Bake the cheesecake: Bake the cheesecake in a preheated oven at 350°F (175°C) for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Remove from oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edges of the pan to loosen the cheesecake, then allow it to cool to room temperature. Once cooled, cover and refrigerate the cheesecake overnight to fully set and develop flavor.
Prepare the topping: In a small bowl, beat the heavy whipping cream until it begins to thicken. Add the powdered sugar and continue beating until soft peaks form. Transfer the whipped cream to a pastry bag fitted with a star tip for decorative piping.
Serve: When ready to serve, garnish individual cheesecake slices with the whipped cream topping and sprinkle with ground cinnamon for a festive touch. Serve immediately for best texture and flavor.

Notes

For a gluten-free version, ensure to use gluten-free graham cracker crumbs and a gluten-free sour cream brand.
Do not overbeat the eggs into the cream cheese mixture, as this can cause cracking during baking.
Baking on a sheet helps to prevent spills and makes it easier to handle the springform pan.
Allowing the cheesecake to chill overnight improves the texture and flavor development.
Use a gentle touch when running a knife around the edges to avoid damaging the crust or filling.

Keywords: holiday cheesecake, spiced cheesecake, cinnamon cheesecake, allspice dessert, creamy cheesecake, festive dessert, graham cracker crust