Preparation / Directions:
* (Mixture of Cinnamon, Allspice, Nutmeg and Cloves)
Preheat oven to 350-F degrees. Combine cookie crumbs with melted butter. Press the mixture firmly on the bottom and halfway up the side of a 9" springform cake pan and set aside for filling later.
In a large mixing bowl beat creme cheese thoroughly until fluffy, gradually adding the sweetened and condensed milk until smooth. Add remaining ingredients and mix well. Pour mixture in prepared pan and bake 1-hour and 15-minutes or until the edge springs back when lightly touched. Cook. Chill. Garnish as desired. Refrigerate after serving.
Kitchen Staff tip Good Cheesecakes need to be beaten. That is, you need to make sure your creme cheese is thoroughly softened and well mixed with the sweetened and condensed milk to produce a lump-free cheesecake. If the center of you cake is slightly soft when you remove it from the over, that's good. The cake will continue to cook while it cools.
Variations: For an Orange and Pumpkin Cheesecake, add 3 Tbs. Orange-flavored Liqueur or Orange Juice. For a Maple Pumpkin Cheesecake add an extra egg and 1 cup Maple Syrup and use a Graham Cracker Crust.
Garnishing Recommendations: Cover with freshly whipped creme and sprinkle with chopped walnuts or pecans before serving. For the Orange Variation, cover cheesecake with freshly whipped creme and 1 Tbs. Orange Liqueur or Orange Juice, and garnish with thinly sliced oranges and shaved semi-sweet chocolate. For the Maple Variation, mix 3/4 cup Maple Syrup with 1 cup Whipping Creme and boil for 15-20 minutes until thickened. Pour sauce over individual slices when serving and sprinkle with 1/2 cup chopped Pecan