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In a medium bowl, combine the crushed graham crackers, melted butter, and brown sugar. Mix until the crumbs are fully coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form a smooth, even crust. Refrigerate the crust while you prepare the filling.
Prepare the Filling:
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue to beat until fully combined.
Add the Cinnamon and Nutmeg:
Mix in the cinnamon and nutmeg until the filling is well-seasoned.
Fold in the Whipped Cream:
Gently fold the whipped heavy cream into the cream cheese mixture using a spatula, ensuring the filling remains light and airy.
Swirl the Cinnamon:
Before pouring the cheesecake filling into the crust, take a spoonful of cinnamon and swirl it lightly through the mixture for a marbled effect.
Assemble the Cheesecake:
Pour the filling into the chilled crust and spread it evenly. Smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until firm.
Garnish and Serve:
Before serving, sift the cocoa powder over the top of the cheesecake for a beautiful finish. Optionally, you can also garnish with extra cinnamon if you’d like.
Serving and Storage Tips
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