When I set out to find an unusual holiday cheesecake recipe, I stumbled upon this one, which seemed like one of the easiest.
I found out that one sleeve of graham crackers equals about a cup of crumbs, so I make the whole crust in the food processor, adding the nutmeg, cinnamon, and sugar and processing until fine crumbs.
Great light and creamy cheesecake.
It cracked just a little around the edges in the oven and I took it out 14 minutes early!! Following the recommendations on the site I let the cream cheese soften, whipped that by itself first with a hand mixer.
Now I can have a glass of bluepea lemonade on a hot day.
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