Pumpkin Hazelnut Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
24 gingersnaps |
1/2 cup butter, melted |
3 tablespoons sugar |
16 ounces cream cheese, softened |
16 ounces pumpkin puree |
5 eggs |
3/4 cup brown sugar |
1/2 cup frangelico liqueur |
3/4 teaspoon cinnamon, ground |
1/2 teaspoon ginger, ground |
1/4 teaspoon nutmeg, ground |
1/8 teaspoon clove, ground |
1 teaspoon vanilla extract |
2 cups sour cream |
1/4 cup confectioners' sugar |
1/4 cup frangelico |
10 whole hazelnuts |
Directions:
1. Combine ginger snaps and sugar in food processor and process until fine.
2. With machine running, add melted butter and process until crumbly.
3. Pat into bottom of 9-inch spring-form pan.
4. Freeze for 20 minutes.
5. In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth.
6. Pour into prepared crust and bake at 350F for 45 minutes.
7. Meanwhile, whisk together the sour cream, confectioners sugar and Frangelico for topping.
8. Carefully pour over top of hot cake, smoothing with a spatula.
9. Bake for 10-15 minutes longer or until edges begin to bubble.
10. Remove from oven, cool completely and refrigerate overnight.
11. To serve, run a small knife around the edge of the cake and then release the spring form.
12. Transfer to serving platter.
13. Decorate with whipped cream and whole hazelnuts.
14. Leave cake at room temperature for 45 minutes before serving to improve flavor.
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