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    You are in: Home / Recipes / Pumpkin Hazelnut Cheesecake Recipe
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    Pumpkin Hazelnut Cheesecake

    Average Rating:

    2 Total Reviews

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    • on August 20, 2002

      Wow! If this doesn't win I'll be shocked... it is exceptionally good! And this is coming from someone who isn't even all that enthusiastic about pumpkin anything. When you can influence my taste buds and change my mind like that I'm impressed to the tune of 5 stars! Hubby says he would give it 10 stars if that were possible on taste alone... and he doesn't dole out that kind of praise easily! This dish is revolutionary in our kitchen and will probably be replacing the traditional pumpkin pie served each year at thanksgiving! When the contest is over I will be most anxious to know if you created this especially for the contest or did you improvise on an already existing recipe, either way it's a sure winner in my books! Thanks again! I'm submitting a photo in gratitude.

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    • on August 23, 2002

      I found that the 1/2 c of melted butter was way too much and ended up with crumbs. I don't know if your gingersnaps were much larger than mine or what, but the crust just didn't work out well at all for me. As for the topping, again, I think that it was way too much as it sunk in the center of the cheesecake where it was still rather liquid even after baking for 45 minutes. The flavor of the pumpkin was great.

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    Nutritional Facts for Pumpkin Hazelnut Cheesecake

    Serving Size: 1 (2145 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5483.9
    Calories from Fat 3507
    Total Fat 389.6 g
    Saturated Fat 230.3 g
    Cholesterol 2002.8 mg
    Sodium 3760.0 mg
    Total Carbohydrate 424.1 g
    Dietary Fiber 7.3 g
    Sugars 270.0 g
    Protein 95.5 g

    The following items or measurements are not included:

    Frangelico liqueur



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