π Pumpkin Cheesecake With Hazelnut Crust π°
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12
Description:
This delightful Pumpkin Cheesecake with a Hazelnut Crust is a gem straight from the kitchen of VanEats.com, a haven for culinary delights from Vancouver. A perfect treat for Thanksgiving or any festive occasion, this cheesecake offers a delicious twist to the classic pumpkin pie. π₯§
Ingredients:
- 1 1/2 cups hazelnuts π°
- 4 tablespoons butter π§
- 3/4 cup sugar π
- 1 1/4 cups light brown sugar π€
- 1 1/2 teaspoons cinnamon π
- 1/4 teaspoon ground clove π
- 1 1/2 teaspoons ground ginger πΏ
- 1/4 teaspoon nutmeg π°
- 2 tablespoons cornstarch π½
- 2 packages (8 oz each) cream cheese, softened π§
- 1 cup solid pack pumpkin π
- 4 large eggs π₯
Instructions:
| Step | Description |
|---|---|
| 1. | Prepare the Crust: Toast hazelnuts in the oven at 350Β°F for 10 minutes until fragrant. π |
| Cool slightly and remove skins. | |
| Using a food processor, pulse nuts until coarsely chopped. | |
| Add 3/4 cup sugar and process until nuts are finely chopped, but not greasy. | |
| Combine nut mixture with melted butter. | |
| Press mixture into the bottom of a 9-inch springform pan. | |
| Bake at 350Β°F for 10 minutes. | |
| Allow crust to cool before filling. | |
| 2. | Prepare the Filling: In a small bowl, stir together 3/4 cup sugar, cinnamon, clove, ginger, nutmeg, and cornstarch. πΏ |
| In a separate bowl, beat cream cheese until smooth. | |
| Gradually add the sugar-spice mixture, scraping the sides of the bowl often. | |
| Beat in eggs one at a time, ensuring each is well incorporated. | |
| Beat in the solid pack pumpkin until just blended. | |
| Pour the filling into the crust-lined pan. | |
| 3. | Bake the Cheesecake: Place a pan of water in the bottom of the oven to create steam. π§ |
| Bake the cheesecake at 350Β°F for 30 minutes. | |
| Reduce the oven temperature to 300Β°F and bake for an additional 30 minutes. | |
| Turn off the oven and leave the cheesecake inside for 1 hour. | |
| Remove the cheesecake from the oven and place on a cooling rack. | |
| Cover loosely with a large bowl or pot to cool slowly. | |
| Once cooled, refrigerate for at least 4 hours or overnight. | |
| 4. | Serve and Enjoy! Garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel for an extra touch of indulgence. ππ |
Notes:
- For the hazelnuts, you can also use pre-roasted ones to save time.
- Make sure the cream cheese is at room temperature for easier blending.
- To prevent cracks, avoid overmixing the batter once the eggs are added.
- This cheesecake tastes even better when chilled overnight, allowing the flavors to meld.
This Pumpkin Cheesecake with its nutty hazelnut crust and creamy pumpkin filling is sure to steal the spotlight at your next gathering! Enjoy the warm, comforting flavors of fall in every bite. πππ°
