Vanilla spice cheesecake

This subtly spiced cheesecake is very festive in its flavours. Perfect to cosy up with in the cooler months.
vanilla spice cheesecake



1.Grease 24cm springform tin.
2.Sift flour, spices and sugar into medium bowl; stir in butter, extract and nuts. Press mixture over base of tin. Place tin on oven tray; refrigerate 30 minutes.
3.Preheat oven to 180°C/160°C fan-forced.
4.Bake base about 20 minutes or until browned lightly. Spread with jam. Reduce oven temperature to 150°C/130°C fan-forced.
5.Make filling by splitting vanilla bean in half lengthways; scrape seeds into medium bowl. Add cheeses, juice and half the sugar; beat, with electric mixer until combined. Beat remaining sugar and eggs in small bowl with electric mixer about 5 minutes or until thick and creamy; fold into cheese mixture.
6.Pour filling into tin; bake about 35 minutes. Cool cheesecake in oven with door ajar.
7.Refrigerate cheesecake 3 hours or overnight. Serve cheesecake with cream, if desired.

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