Pumpkin Hazelnut Cheesecake

Recipe by Steve P.
READY IN:
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine ginger snaps and sugar in food processor and process until fine.
  • With machine running, add melted butter and process until crumbly.
  • Pat into bottom of 9-inch spring-form pan.
  • Freeze for 20 minutes.
  • 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.
  • Pour into prepared crust and bake at 350F for 45 minutes.
  • Meanwhile, whisk together the sour cream, confectioners sugar and Frangelico for topping.
  • Carefully pour over top of hot cake, smoothing with a spatula.
  • Bake for 10-15 minutes longer or until edges begin to bubble.
  • Remove from oven, cool completely and refrigerate overnight.
  • To serve, run a small knife around the edge of the cake and then release the spring form.
  • Transfer to serving platter.
  • Decorate with whipped cream and whole hazelnuts.
  • Leave cake at room temperature for 45 minutes before serving to improve flavor.
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