instructions Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is creamy. Beat in the soup, cinnamon and nutmeg. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Pour the batter into the pan.
instructions Bake for 55 minutes or until the center is almost set. Let the cheesecake cool in the pan on a wire rack for 2 hours. Cover and refrigerate for 4 hours or overnight.
instructions RECIPE TIPS: Cooking Basics: Place a baking pan filled with water on the rack below the cheesecake during baking. This helps prevent the top of the cheesecake from cracking.