Vanilla spice cheesecake

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

  • 55 mins cooking
  • Serves 12
  • Print


Vanilla spice cheesecake
  • 3/4 cup plain flour
  • 1/4 teaspoon ground cinnamon
  • ground nutmeg
  • 1/3 cup caster sugar
  • 80 gram butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (45g) roasted hazelnuts, chopped coarsely
  • 1/4 cup apricot jam, warmed, strained
  • 1 vanilla bean
  • 250 gram cream cheese, softened
  • 500 gram ricotta cheese
  • 2 tablespoon lemon juice
  • 2/3 cup caster sugar
  • 2 eggs


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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