Pumpkin Cheesecake With Hazelnut Crust |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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This recipe comes directly from which is a site for recipes, etc from Vancouver. I made this last Thanksgiving and it was a big hit and good replacement for the standard pumpkin pie. Ingredients:
1 1/2 cups hazelnuts |
4 tablespoons butter, melted |
3 tablespoons sugar |
1 1/4 cups light brown sugar |
1 1/2 teaspoons cinnamon |
1/4 teaspoon clove |
1 1/2 teaspoons ground ginger |
1/4 teaspoon nutmeg |
2 teaspoons cornstarch |
1 (8 ounce) package cream cheese |
4 large eggs |
1 1/2 cups solid pack pumpkin |
Directions:
1. For crust: Toast nuts in oven for 10 minutes at 350.
2. Cool slightly and rub off skins.
3. Place nuts in food processor and pulse until coarsely chopped.
4. Add sugar and process until nuts are finely chopped, but not greasy.
5. Combin nut mixture with butter.
6. Pat into bottom of 9 sprinform pan and bake at 350 for 10 minutes.
7. Cool before filling.
8. For filling: Stir together sugar, spices, and cornstarch.
9. Beat cream cheese until smooth.
10. Gradually add sugar mixture, scraping sides of bowl often.
11. Beat in eggs 1 at a time, beating well.
12. Beat in pumpkin until just blended.
13. Pour into crust-lined pan.
14. Place pan of water in bottom of oven.
15. Bake cake at 350 degrees for 30 minutes.
16. Reduce oven to 300 and bake another 30 minutes.
17. Remove cake from oven and place on cooling rack.
18. Cover with a large bowl or pot so that it cools slowly.
19. Cool completely before serving.
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