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Pumpkin Hazelnut Cheesecake image

Make and share this Pumpkin Hazelnut Cheesecake recipe from Food.com.

Provided by Steve P.

Categories     Cheesecake

Yield 1 Cheesecake

Number Of Ingredients 17

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


  • Combine ginger snaps and sugar in food processor and process until fine.
  • With machine running, add melted butter and process until crumbly.
  • Pat into bottom of 9-inch spring-form pan.
  • Freeze for 20 minutes.
  • 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.
  • Pour into prepared crust and bake at 350F for 45 minutes.
  • Meanwhile, whisk together the sour cream, confectioners sugar and Frangelico for topping.
  • Carefully pour over top of hot cake, smoothing with a spatula.
  • Bake for 10-15 minutes longer or until edges begin to bubble.
  • Remove from oven, cool completely and refrigerate overnight.
  • To serve, run a small knife around the edge of the cake and then release the spring form.
  • Transfer to serving platter.
  • Decorate with whipped cream and whole hazelnuts.
  • Leave cake at room temperature for 45 minutes before serving to improve flavor.

Nutrition Facts : Calories 5484, Fat 389.7, SaturatedFat 230.3, Cholesterol 2002.9, Sodium 3760, Carbohydrate 424.1, Fiber 7.4, Sugar 270, Protein 95.6

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