Pumpkin Frangelico Cheesecake Recipes

PUMPKIN CHEESECAKE WITH FRANGELICO

Steps:

• For Crust: Grind gingersnaps and sugar in a food processor to fine crumbs. With machine running, slowly add butter. Press mixture into bottom of a 9" or 10" spring-form pan. Freeze for 15 minutes (can be prepared up to 3 days ahead). For Filling: Position rack in center of oven and preheat to 350 degrees F. Blend all filling ingredients in food processor until smooth, stopping once to scrape down sides of work bowl. Pour filling into crust-lined pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown (about 45 minutes). Center will not be firm. For Topping: Whisk together all ingredients. Without removing cake from oven, pour topping evenly over hot cake, starting at the edges. Spread evenly with a spoon or spatula. Continue baking until edges begin to bubble (about 10 minutes). Cool on rack and refrigerate at least 12 hours (Can be prepared up to 2 days ahead). Run a sharp knife around edge of pan before removing the form. Press hazlenuts around top edge of cake for garnish.

PUMPKIN FRANGELICO CHEESECAKE

Steps:

• Grind gingersnaps finely; add sugar and mix well. Add butter and mix well. Then press into bottom of 9-inch springform pan. Refrigerate until ready to use. Position rack in middle of oven. Then preheat oven to 350 degrees F.
• Blend all ingredients until completely smooth. Pour filling into pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, almost 55 minutes.
• Blend items for topping well. Without removing cake from oven, pour evenly over cake, starting at edges, spread if necessary. Bake 10 minutes. Remove and cool on rack. Refrigerate for 12 hours.
• Let stand at room temperature for 30 minutes before serving.

PUMPKIN HAZELNUT CHEESECAKE

Steps:

• 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.