Pumpkin Cheesecake With Hazelnut Crust

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READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For crust: Toast nuts in oven for 10 minutes at 350.
  • Cool slightly and rub off skins.
  • Place nuts in food processor and pulse until coarsely chopped.
  • Add sugar and process until nuts are finely chopped, but not greasy.
  • Combin nut mixture with butter.
  • Pat into bottom of 9" sprinform pan and bake at 350 for 10 minutes.
  • Cool before filling.
  • For filling: Stir together sugar, spices, and cornstarch.
  • Beat cream cheese until smooth.
  • Gradually add sugar mixture, scraping sides of bowl often.
  • Beat in eggs 1 at a time, beating well.
  • Beat in pumpkin until just blended.
  • Pour into crust-lined pan.
  • Place pan of water in bottom of oven.
  • Bake cake at 350 degrees for 30 minutes.
  • Reduce oven to 300 and bake another 30 minutes.
  • Remove cake from oven and place on cooling rack.
  • Cover with a large bowl or pot so that it cools slowly.
  • Cool completely before serving.
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