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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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A lovely cheesecake for the fall. Ingredients:
2 cups graham cracker crumbs |
3/4 cup hazelnuts, toasted and ground |
1/2 cup sugar |
1/2 cup butter, melted |
4 (8 ounce) packages cream cheese, softened |
2 cups granulated sugar |
1 tablespoon vanilla |
1/2 cup sour cream |
1/2 cup whipping cream |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon ground ginger |
3/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/4 cup all-purpose flour |
8 eggs |
3 cups canned pumpkin |
Directions:
1. Preheat oven to 400°F
2. To make crust: Lightly spray the bottom and sides of two 10-inch spring form pans with nonstick cooking spray.
3. Line sides of the pans with parchment or wax paper.
4. In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans.
5. Press firmly over the bottom and 1/2 inch up the sides of the pans.
6. To make filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla.
7. Mix until smooth; add sour cream and whipping cream.
8. Add cinnamon, ginger, nutmeg, cloves and flour.
9. Add eggs one at a time, beating well after each addition.
10. Beat in pumpkin. Divide evenly between prepared pans.
11. Place in oven side by side.
12. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch.
13. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour.
14. Cool, cover and refrigerate or freeze cheesecakes.
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