Spiced Cheesecake with Oatmeal Cookie Crust

For a show-stopping, special occasion dessert, it doesn’t get much better than Spiced Cheesecake with Oatmeal Cookie Crust!

slice of Spiced Cheesecake with Oatmeal Cookie Crust on a white plate

Somewhere along the way in the last several years, I’ve developed quite a taste for what I think of as fall and winter spices. I’m talking about cinnamon, nutmeg, allspice, cloves, etc. I just love combining them for big flavor in my baking!

When I first thought of adding all that spice action to a cheesecake, I have to tell you that I couldn’t get in the kitchen fast enough! I love baking cheesecakes, and the thought of a Spiced Cheesecake was too tempting to pass up.

Spiced Cheesecake with Oatmeal Cookie Crust on a white plate

I decided to start with a crust that’s much like an oatmeal cookie. It seemed like the perfect companion to all those spices. A cookie crust would work well, too. Graham crackers, vanilla wafers, or speculoos would all be great choices.

The cheesecake itself is pretty straightforward. It’s your basic traditional cheesecake but amped up with a little brown sugar and a blend of spices. Then it’s topped off with a sweetened vanilla bean whipped cream and a few toasted pecans.

Spiced Cheesecake with Oatmeal Cookie Crust topped with toasted pecans

As always, I used PHILADELPHIA Cream Cheese for making this beauty. It has been my cream cheese of choice for many years. I love knowing that it’s fresh and that the traditional cream cheese has no preservatives.

Let me tell you, my friends, that this cheesecake is amazing. It’s absolutely beautiful and wonderfully delicious. If you’re looking for a special holiday dessert, this may very well be your answer.

Find more cheesecake recipes in the Recipe Index.

More Special Occasion Cheesecake Recipes

Yield: 16 servings

Spiced Cheesecake with Oatmeal Cookie Crust

Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Additional Time 6 hours
Total Time 8 hours 55 minutes

Spiced Cheesecake with Oatmeal Cookie Crust is an amazingly delicious dessert full of warm, comforting spices.

slice of Spiced Cheesecake with Oatmeal Cookie Crust on a white plate

Ingredients

For the crust:

  • 1/3 cup (67g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (74g) old-fashioned oats

For the cheesecake:

  • 24 ounces (680g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 & 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (114g) sour cream

For the topping:

  • 3/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • toasted pecans, for garnish

Instructions

To make the crust:

  1. Preheat oven to 350°F. Grease a 9-inch springform pan.
  2. Using an electric mixer on medium speed, beat the brown sugar, butter, and vanilla until light and fluffy.
  3. Reduce mixer speed to low. Add the flour and salt, and mix just until combined. Mix in the oats.
  4. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Then set aside to cool slightly.

To make the cheesecake:

  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, and brown sugar until well-blended and smooth. Add the eggs and vanilla, and mix until combined. Add the cinnamon, allspice, nutmeg, and cloves, and mix well. Stir in the sour cream.
  2. Transfer the batter to the partially baked crust and spread evenly.
  3. Bake for 15 minutes.
  4. Reduce oven temperature to 200°F. Continue baking for 2 hours.
  5. Turn off the oven. Remove the cheesecake from the oven and gently run a thin knife around the outside edge. Return the cheesecake to oven. Leave the cheesecake in the oven for 2 more hours.
  6. Cool to room temperature. Then cover loosely and refrigerate at least 4 hours or overnight. Remove the sides of the pan when ready to add the topping and serve.

To make the topping:

  1. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
  2. Sprinkle the sugar over the cream. Whisk until combined.
  3. Add the vanilla bean paste and continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
  4. Spread the whipped cream over the cheesecake. Garnish with toasted pecans.

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I have been chosen by Kraft Foods to be a spokesperson for Philadelphia Cream Cheese. I have been provided with compensation for my time. All opinions are my own. For more cheesecake inspiration, be sure to visit www.creamcheese.com.

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