Pumpkin Hazelnut Cheesecake Recipe 🎃🍰

Overview:

Indulge in the creamy decadence of this Pumpkin Hazelnut Cheesecake recipe, a delightful fusion of autumn flavors and rich textures. Perfect for dessert enthusiasts and seasonal gatherings, this cheesecake promises to be the star of any table, captivating taste buds with every velvety bite. Let’s dive into the recipe and uncover the secrets behind its irresistible charm!

Ingredients:

Instructions:

1. Prepare the Crust:

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   • In a food processor, combine ginger snaps and sugar, and process until finely ground.
   • With the processor running, gradually add melted butter and continue to process until the mixture resembles coarse crumbs.
   • Press the mixture firmly onto the bottom of a 9-inch springform pan.
   • Place the pan in the freezer for about 20 minutes to set the crust.

2. Preheat the Oven:

   • While the crust is chilling, preheat your oven to 350°F (175°C).

3. Make the Cheesecake Filling:

   • In a large mixing bowl or using a food processor, beat together cream cheese, pumpkin puree, eggs, brown sugar, 1/2 cup of Frangelico, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and creamy. Ensure there are no lumps remaining.

4. Bake the Cheesecake:

   • Pour the prepared filling over the chilled crust in the springform pan.
   • Bake in the preheated oven for approximately 45 minutes, or until the edges are set but the center still jiggles slightly when shaken.

5. Prepare the Topping:

   • In a small bowl, whisk together sour cream, confectioners’ sugar, and remaining Frangelico until well combined.

6. Finish Baking:

   • Carefully remove the cheesecake from the oven and pour the prepared topping over the hot cake, smoothing it out with a spatula.
   • Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the edges of the topping begin to bubble.

7. Cool and Chill:

   • Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature.
   • Once cooled, refrigerate the cheesecake overnight to allow it to set and develop its flavors.

8. Serve and Enjoy:

   • When ready to serve, run a knife around the edges of the cheesecake to loosen it from the pan.
   • Carefully release the springform sides and transfer the cheesecake to a serving platter.
   • Decorate the top with whipped cream and whole hazelnuts for an elegant finish.
   • For the best flavor, allow the cheesecake to sit at room temperature for about 45 minutes before serving.

Nutritional Information (Per Serving):

• Calories: 5484
• Fat Content: 389.7g
• Saturated Fat Content: 230.3g
• Cholesterol Content: 2002.9mg
• Sodium Content: 3760mg
• Carbohydrate Content: 424.1g
• Fiber Content: 7.4g
• Sugar Content: 270g
• Protein Content: 95.6g

Tips and Tricks:

• For a more intense hazelnut flavor, toast the hazelnuts before chopping and adding them to the cheesecake.
• Be sure to use full-fat cream cheese for the creamiest texture.
• To prevent cracks in your cheesecake, avoid overmixing the batter and bake it in a water bath.
• Customize the recipe by adding a sprinkle of ground hazelnuts or a drizzle of caramel sauce on top.
• Store any leftovers in the refrigerator for up to several days, though it’s unlikely you’ll have any left!

This Pumpkin Hazelnut Cheesecake is a true celebration of autumn, blending warm spices, creamy pumpkin, and crunchy hazelnuts into a luxurious dessert experience that’s sure to impress. Whether enjoyed with family after a cozy dinner or shared with friends at a festive gathering, this cheesecake will leave everyone craving for more. Enjoy every forkful of this seasonal delight! 🍁🍰