Ellen Bales


Ooey-gooey and nutty with a pumpkin flair. How yummy does this sound? Can't wait to try it!
Recipe & photo: bhg.com

★★★★★ 1 vote
30 Min
50 Min


2 Tbsp
granulated sugar
1/4 c
unsalted butter, melted
2 pkg
(8 oz.ea.) cream cheese, softened
1 can(s)
(15 oz.) pumpkin
3/4 c
packed brown sugar
1/2 c
hazelnut liqueur (frangelico)
1 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
ground ginger
1/4 tsp
grated whole nutmeg
1/4 tsp
ground cloves
16 oz
sour cream
1/4 c
granulated sugar
1/4 c
hazelnut liqueur
1/2 c
hazelnuts (filberts), coarsely chopped


1For crust, in a food processor combine gingersnaps and the 2 Tbsp. granulated sugar. Cover and process to form fine crumbs. With processor running, slowly add melted butter, processing until combined. Press mixture onto the bottom of a 9-inch springform pan. Chill until firm.
2Place cream cheese in food processor. Cover and process until smooth. Add eggs, pumpkin, brown sugar, the 1/2 cup Frangelico, the cinnamon, vanilla, ginger, nutmeg, and cloves. Cover and process until smooth. Pour filling over crust, spreading evenly.
3Place springform pan in a shallow baking pan. Bake in a preheated 350-degree oven for 40 to 45 minutes or until edge is firm and center appears nearly set when gently shaken.
4Meanwhile, for topping, in a glass measuring cup combine sour cream, the 1/4 cup granulated sugar, and the 1/4 cup Frangelico. Carefully pour topping over cheesecake. Bake for 8 to 10 minutes more or until edge of topping just starts to bubble. Cool completely in pan on a wire rack. Cover loosely and chill for at least 12 hours.
5To serve, loosen edge of cheesecake from side of pan; remove side of pan. Cut cheesecake while chilled. Let stand at room temperature for 20 minutes before serving. Sprinkle with hazelnuts.

About this Recipe

Course/Dish: Pies
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #comfort, #creamy, #SMOOTH