Pumpkin Hazelnut Cheesecake Recipe

Name: Pumpkin Hazelnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 gingersnaps; ½ cup butter, melted; 3 tablespoons sugar; 16 ounces cream cheese, softened; 16 ounces pumpkin puree; 5 eggs; ¾ cup brown sugar; ½ cup Frangelico liqueur; ¾ teaspoon cinnamon, ground; ½ teaspoon ginger, ground; ¼ teaspoon nutmeg, ground; ⅛ teaspoon clove, ground; 1 teaspoon vanilla extract; 2 cups sour cream; ¼ cup confectioners' sugar; ¼ cup Frangelico; 10 whole hazelnuts

Servings: persons

24 gingersnaps
½ cup butter, melted
3 tablespoons sugar
16 ounces cream cheese, softened
16 ounces pumpkin puree
5 eggs
¾ cup brown sugar
½ cup Frangelico liqueur
¾ teaspoon cinnamon, ground
½ teaspoon ginger, ground
¼ teaspoon nutmeg, ground
⅛ teaspoon clove, ground
1 teaspoon vanilla extract
2 cups sour cream
¼ cup confectioners' sugar
¼ cup Frangelico
10 whole hazelnuts

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.

1737

kcal

Calories

103

Fat

185

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 17 ingredients. The key ingredients include: 24 gingersnaps, ½ cup butter, melted, 3 tablespoons sugar, 16 ounces cream cheese, softened, and more.

Yes, Pumpkin 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.

Pumpkin Hazelnut Cheesecake

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