Pumpkin Cheesecake With Glazed Hazelnuts Recipe

Name: Pumpkin Cheesecake With Glazed Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 cup graham cracker crumbs (about 7 cookie sheets); 2 tablespoons granulated sugar; 2 tablespoons butter, melted; Cooking spray; Filling:; 2 (8-ounce) blocks Neufchatel cheese; 2 (8-ounce) blocks fat-free cream cheese; 1 cup granulated sugar; 3 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 1 1/2 teaspoons pumpkin-pie spice; 1/4 teaspoon salt; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cardamom; 4 large eggs; 1 (15-ounce) can pumpkin; Topping:; 2 tablespoons brown sugar; 1 tablespoon butter; 1/3 cup chopped hazelnuts

Servings: persons

Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
2 tablespoons granulated sugar
2 tablespoons butter, melted
Cooking spray
Filling:
2 (8-ounce) blocks Neufchatel cheese
2 (8-ounce) blocks fat-free cream cheese
1 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin-pie spice
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
4 large eggs
1 (15-ounce) can pumpkin
Topping:
2 tablespoons brown sugar
1 tablespoon butter
1/3 cup chopped hazelnuts

1
Preheat oven to 325u00b0.
2
To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside.
3
To prepare filling, beat cheeses with a mixer at high speed until smooth. Add 1 cup granulated sugar and next 6 ingredients (through cardamom), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. Pour mixture into prepared pan.
4
Bake at 325u00b0 for 1 hour and 20 minutes or until center of the cheesecake barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
5
To prepare topping, combine brown sugar and butter in a small skillet over medium heat; cook 3 minutes or until mixture melts, stirring occasionally. Add nuts, stirring to coat; cool to room temperature. Crumble and sprinkle over cake.

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: Crust:, 1 cup graham cracker crumbs (about 7 cookie sheets), 2 tablespoons granulated sugar, 2 tablespoons butter, melted, and more.

Yes, Pumpkin Cheesecake With Glazed Hazelnuts 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.

Pumpkin Cheesecake With Glazed Hazelnuts

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