I made this for Christmas Eve and it got rave reviews. The crust makes this cheesecake! I left out the hazelnuts and used 2 cups gingersnaps. I also used one additional cream cheese and added more spices as I had to fill a 10 inch springform pan. I baked it in a water bath for 75 minutes and then left it in the oven to cool for an hour. I wrapped the pan with foil and an oven turkey bag for extra measure to prevent it from getting wet in the water bath. The cheesecake came out perfect-no cracks and easily cut into pieces which I topped with fresh whipped cream and a sprinkle of nutmeg. The cheesecake had an wonderful texture--very smooth and creamy. Next time I will make the crust after making my own gingersnaps. Excellent!
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I made this for Christmas Eve and it got rave reviews. The crust makes this cheesecake! I...