Prep time
15 MIN
Total time
1 H 30 MIN
Cinnamon, nutmeg and a secret ingredient make this mouthwatering cheesecake anything but ordinary. Cool and creamy with just the right amount of’s absolutely irresistible!



  1. Preheat oven to 350°F (180°C). Wrap foil around outside of 9-inch (23 cm) springform pan.
  2. In bowl,stir together cookie crumbs,3 tbsp (45 mL) of the sugar,and butter; press into bottom and 1/2 inch (1 cm) up side of pan. Bake for about 10 minutes or until crust is lightly browned. Remove pan from oven; let cool in pan on rack for 20 minutes.
  3. Using electric mixer,beat cream cheese with remaining sugar on medium speed until mixture is creamy; beat in soup,cinnamon and nutmeg. Add eggs,one at a time,beating well after each addition; beat in vanilla. Pour batter into prepared pan.
  4. Bake for about 75 minutes or until centre is almost set; remove from oven and let cool in pan on wire rack for 2 hours. Cover and refrigerate for at least 4 hours or overnight.

Recipe Made With

CAMPBELL’S® Condensed Tomato Soup

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