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

  • 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



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