A lovely classic cheesecake for wheat-free folks. This recipe needs to be refrigerated before serving, so start the day before.
Soften cream cheese.
Make the crust: In a medium bowl, combine crumbs, sugar, cinnamon and nutmeg. Drizzle in melted butter or margarine. Work the crumb mixture with your hands until it hangs together a bit. Pat this into a 10 in. (25cm) springform pan.
Make the cheesecake: Beat cream cheese with eggs, sugar and vanilla until well blended.
Pour cheesecake batter into prepared crust.
Bake at 375°F for 35-40 min., or until set. (Until the middle's not jiggly wiggly when you jostle the pan.). Remove from oven and allow too cool.
After cake is cool, refrigerate 3 hours or overnight before serving.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 20th, 2007