Spiced Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 2 cups pecans, toasted (or walnuts or hazelnuts or almonds or a mixture, 8 oz)
• 1 tablespoon granulated sugar
• 3 tablespoons unsalted butter, melted
• 2 lbs full-fat cream cheese
• 1 cup mascarpone cheese
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 pinch salt
• 1 teaspoon fresh lemon juice or 1 teaspoon orange juice
• 1/4 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1/4 teaspoon grated nutmeg (fresh is preferable)

Recipe

• 1 oven to 325 degrees f.
• 2 wrap the bottom of the springform pan tightly in foil.
• 3 crust: finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
• 4 just until the nuts are in very, very small pieces, not a paste!
• 5 turn out into a bowl, add the melted butter and mix until it comes together.
• 6 press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
• 7 cool to room temperature.
• 8 filling: in your mixer bowl, combine the cream cheese, mascarpone and sugar.
• 9 using the paddle attachment on med-low speed, beat just until smooth.
• 10 add the remaining ingredients and mix on low speed until well combined.
• 11 pour the filling over the crust.
• 12 place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
• 13 pour water into the baking pan until it comes half-way up the sides of your springform pan.
• 14 bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
• 15 this should take about 45-55 minutes.
• 16 do not overbake!
• 17 don't worry about the jiggle- the cake will firm up while chilling.
• 18 carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
• 19 let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
• 20 note: this cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
• 21 it is best if if made the day before you serve it.