Everything Spice Cheesecake Crust

Everything Spice Cheesecake Crust

This recipe uses your "Around Town" Everything Seasoning in the crust of a simple, creamy vanilla cheesecake, offering a complex, toasted, savory-sweet foundation that highlights the everything-bagel style blend.

Prep Time: 25 minutes
Chill Time: 4 hours (minimum)
Bake Time: 60–70 minutes 
Yields: 8 servings (9-inch cheesecake)

Ingredients

For the "Around Town" Crust

  • 1½ cups Plain Pretzel Sticks, crushed finely (or graham crackers for a milder crust)

  • ¼ cup Brown Sugar

  • 1 tablespoon Paramour Spice Co. "Around Town" Everything Seasoning

  • ½ cup (1 stick) Unsalted Butter, melted

For the Cheesecake Filling

  • 3 (8 oz) packages Cream Cheese, softened to room temperature

  • 1½ cups Granulated Sugar

  • 1 teaspoon Vanilla Extract

  • 4 large Eggs, room temperature

For the Topping

  • ½ cup Sour Cream

  • 2 tablespoons Granulated Sugar

  • Pinch of "Around Town" Everything Seasoning (for garnish)

Instructions

1. Prepare the Crust

  1. Prep: Preheat the oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with aluminum foil (this is essential if using a water bath, which is recommended).

  2. Mix: In a bowl, combine the crushed pretzels (or graham crackers), brown sugar, and the "Around Town" Everything Seasoning. Pour in the melted butter and stir until the mixture is evenly moistened.

  3. Press: Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.

  4. Bake: Bake the crust for 10 minutes. Remove and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

2. Make the Cheesecake Filling

  1. Mix Cream Cheese: Using an electric mixer, beat the softened cream cheese until it is completely smooth and fluffy.

  2. Add Sweeteners: Beat in the sugar and vanilla extract until well combined, scraping down the sides of the bowl.

  3. Add Eggs: Beat in the eggs one at a time, mixing only until each egg is just combined. Do not overmix, as this can cause cracking.

  4. Bake: Pour the filling over the cooled crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the side of the springform pan (water bath).

  5. Bake: Bake for 60–70 minutes, or until the edges are set and the center is still slightly jiggly. Turn the oven off and let the cheesecake cool in the oven for 1 hour with the door cracked open.

3. Add Topping and Finish

  1. Topping: While the cheesecake is cooling, whisk together the sour cream and sugar.

  2. Apply Topping: Remove the cheesecake from the oven and water bath. Gently spread the sour cream topping evenly over the warm cheesecake.

  3. Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before releasing it from the springform pan.

  4. Garnish: Just before serving, garnish with a light sprinkle of the "Around Town" Everything Seasoning on top for visual appeal and a final aromatic hint.