Cheesecake. We all love it. And if you say you don’t, you’re lying.
Today I have a great recipe that puts a bit of a twist on the classic chocolate cheesecake. I’m not talking about chocolate peanut butter, or chocolate orange; we’re going to spice things up a bit, and if you read the title then you guessed it. Nutmeg.
Nutmeg has to be one of my favourite spices to ever spice, as I generally try to incorporate it into as many of my recipes as I can (without going too overboard). This recipe is a great flavour combination for fall, because of its subtle peppery taste and woody aroma, paired with the deep rich flavour of chocolate. Can we say comfort food?
Having said that; here’s what you’ll need:
Yield: 9 mini cheesecakes
- 4- Graham Cracker Sheets
- 2 Tbsp- Butter, Melted
- 1- 8oz. Package Cream Cheese, Softened
- 1/2 C- White Sugar
- 1/2 Tbsp- Flour
- 1/2 Tsp- Vanilla
- 1- Large Egg
- 1-2 Tbsp- Cocoa Powder (depending on how deep of a flavour you want)
- 1/2 Tsp- Nutmeg (again, depends on how strong you want it to taste)
- Preheat your oven to 350*F
- In a food processor, pulse the graham cracker sheets until they are finely ground.
- Combine graham cracker crumbs and melted butter in a bowl, and mix until well blended.
- In a lightly greased muffin tin, divide crumb mixture and firmly press it into the bottom of the tin.
- In a mixing bowl, beat cream cheese until smooth. Add in remaining ingredients one at a time. *Whip the cream cheese mixture, for a lighter texture.*
- Divide the filling evenly into two separate bowls.
- Add the cocoa powder to one, and the nutmeg to the other. Mix well.
- Spoon the filling into your muffin tin alternating the two flavours for a marbled effect.
- Put them in the oven, and allow to bake for 25-30 minutes; or until a toothpick comes out clean.
- Let them cool and enjoy!
Thanks for reading! If you tried this recipe and liked it, let me know in the comments!