Spiced and satisfying, this creamy cheesecake is finished with graham crackers and pecans. Lemon zest adds some aesthetically-pleasing brightness.

INGREDIENTS
  • 6 oz. graham crackers (about 11 crackers), plus more, chopped, for serving
  • 1/2 c. pecans, plus more, chopped, for serving
  • 1 tbsp. plus 3/4 cup sugar, divided
  • 4 tbsp. (1/2 stick) unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1/3 c. sour cream, at room temperature 
  • 1/3 c. heavy cream, at room temperature
  • 2 tbsp. molasses
  • 1 tbsp. cornstarch
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. kosher salt
  • 2 tsp. pure vanilla extract
  • 2 large eggs plus 2 yolks, at room temperature
  • Grated lemon zest, for serving

 DIRECTIONS
  • Preheat oven to 375°F. Pulse graham crackers, pecans, and 1 tablespoon sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Transfer to a 9-inch springform pan and press evenly on the bottom and 1 inch up the sides. Bake until fragrant and beginning to color, 7 to 10 minutes. Transfer to a wire rack and let cool. Reduce oven to 325°F. read more ...