Holiday-Spiced Cheesecake

I am a MAJOR cheesecake fan and love to make them for the holidays, as they can be made a day or two in advance and kept in the refrigerator. This recipe is lightly spiced with cinnamon, nutmeg and cloves-aka “pumpkin spices”-to add some fall flavors without taking away from the cheesecake itself. Serve it on its own, with a drizzle of caramel, or toasted nuts for added fall flavor.

You can use the time while the cheesecake is baking to make the topping. This recipe uses a 9-inch springform pan.

Serves 12-16.