HAZELNUT-PUMPKIN CHEESECAKE

1
Ellen Bales

By
@Starwriter

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

Rating:

★★★★★ 1 vote

Serves:
12
Prep:
30 Min
Cook:
50 Min

Ingredients

Add to Grocery List

  • 24
    gingersnaps
  • 2 Tbsp
    granulated sugar
  • 1/4 c
    unsalted butter, melted
  • 2 pkg
    (8 oz.ea.) cream cheese, softened
  • 5
    eggs
  • 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

How to Make HAZELNUT-PUMPKIN CHEESECAKE

Step-by-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.
  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.
  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.
  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.
  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.

Printable Recipe Card

About HAZELNUT-PUMPKIN CHEESECAKE

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


You May Also Like:



Leave a Comment

Easy No-bake Desserts With Simple Ingredients Recipe

Easy No-Bake Desserts With Simple Ingredients

Kitchen Crew

Who wants to turn their oven on for long periods of time during the summer? I know I don't. Which is why I'm a huge fan of no-bake desserts. Besides...

23 Homemade Pecan Pie Recipes

23 Homemade Pecan Pie Recipes

Kitchen Crew @JustaPinch

From the classic pie to new dessert twists, these absolutely delicious and homemade pecan pie recipes need to go in your recipe box ASAP!

19 Raspberry Recipes Bursting With Flavor

19 Raspberry Recipes Bursting With Flavor

Kitchen Crew @JustaPinch

We're planting a little seed about what you need to make this week... Try one of these 19 yummy raspberry recipes bursting with flavor!