Pumpkin And Hazelnut Cheesecake Recipe

Name: Pumpkin And Hazelnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21 3/8 cups squash peeled red kuri; 1 tablespoon olive oil; salt; black ground pepper; 1 garlic clove; 3/8 inch fresh ginger; thyme; 11/16 cup hazelnuts; 3 1/3 cups snack crackers such as Ritz; 4 15/16 tablespoons butter soft; 2 sheets gelatin; 5 9/16 tablespoons heavy cream; 6 7/8 tablespoons cream cheese

Servings: persons

21 3/8 cups squash peeled red kuri
1 tablespoon olive oil
salt
black ground pepper
1 garlic clove
3/8 inch fresh ginger
thyme
11/16 cup hazelnuts
3 1/3 cups snack crackers such as Ritz
4 15/16 tablespoons butter soft
2 sheets gelatin
5 9/16 tablespoons heavy cream
6 7/8 tablespoons cream cheese

1
Cut the pumpkin into small cubes and brown them with olive oil in a pan over low heat. Season with salt and pepper, add the garlic, the ginger, and the thyme. Cook for about 20 minutes, until you get a chunky sauce.
2
Roast the hazelnuts in a hot pan without fat for a few minutes. Let them cool before crushing them coarsely.
3
Mix crackers finely, add the softened butter, and mix again to obtain a homogeneous paste. Stir in 40 grams of hazelnuts. Line the bottom of a pan with parchment paper. Spread the dough and flatten it with the back of a spoon. Set aside in the refrigerator.
4
Soak the gelatin in cold water for 5 minutes.
5
Heat the heavy cream. Turn off the heat once it boils. Wring the gelatin sheets and add to the cream. Stir until dissolved.
6
Mix together stewed pumpkin, cream, and cream cheese.
7
Add salt and pepper.
8
Pour this mixture over the shortbread shell.
9
Refrigerate at least 2 hours and up to overnight.
10
Cut it into small cubes and place crushed hazelnuts on top.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 21 3/8 cups squash peeled red kuri, 1 tablespoon olive oil, salt, black ground pepper, and more.

Yes, Pumpkin And Hazelnut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin And Hazelnut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions