hazelnut-pumpkin cheesecake

Name: HAZELNUT-PUMPKIN CHEESECAKE
Prep time: 30 min
Cook time: 50 min
Yield: 12
Ingredients: 24 - gingersnaps; 2 tablespoon(s) granulated sugar; 1/4 cup(s) unsalted butter, melted; 2 package(s) (8 oz.ea.) cream cheese, softened; 5 - eggs; 1 can(s) (15 oz.) pumpkin; 3/4 cup(s) packed brown sugar; 1/2 cup(s) hazelnut liqueur (frangelico); 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) grated whole nutmeg; 1/4 teaspoon(s) ground cloves; 16 ounce(s) sour cream; 1/4 cup(s) granulated sugar; 1/4 cup(s) hazelnut liqueur; 1/2 cup(s) hazelnuts (filberts), coarsely chopped

(1 RATING)

50 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Apr 29, 2013

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

Rate

prep time 30 Min

cook time 50 Min

method ---

yield 12 serving(s)

Ingredients

24 - gingersnaps
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
2 packages (8 oz.ea.) cream cheese, softened
5 - eggs
1 can (15 oz.) pumpkin
3/4 cup packed brown sugar
1/2 cup hazelnut liqueur (frangelico)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon grated whole nutmeg
1/4 teaspoon ground cloves
16 ounces sour cream
1/4 cup granulated sugar
1/4 cup hazelnut liqueur
1/2 cup hazelnuts (filberts), coarsely chopped

How To Make hazelnut-pumpkin cheesecake

Step 1

For 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.

Step 2

Place 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.
Step 3

Place 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.
Step 4

Meanwhile, 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.
Step 5

To 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.
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