Pumpkin Hazelnut Cheesecake With Whiskey Sauce Recipes

BEST PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
• Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours 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.

PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
• Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
• With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
• Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

PUMPKIN-WALNUT CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.
• Mix zwieback crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill.
• Beat cream cheese in a large bowl with an electric mixer until smooth. Add 3/4 cup white sugar and brown sugar gradually, until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Add pumpkin puree, cream, and pumpkin pie spice and beat on low speed until incorporated. Pour mixture on top of the chilled crust.
• Bake in the preheated oven for 1 hour and 35 minutes.
• While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.
• Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.
• Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.

PUMPKIN CHEESECAKE WITH HAZELNUT CRUST

Steps:

• 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.

TRIPLE HAZELNUT CHEESECAKE

Steps:

• Preheat oven to 325.
• Place 1/4 cup hazelnuts, 1 tablespoon brown sugar and chocolate wafers in food processor.
• Process until finely ground.
• Add oil and process until moist.
• Press crumbs into bottom of a 9 inch springform pan coated with cooking spray.
• Wrap outside of pan with double layer of aluminum foil.
• Combine instant coffee granules and 1 tablespoon hot water in small bowl.
• Place cheeses in food processor and process until smooth.
• Add coffee mixture, cocoa and next 6 ingredients and process until well blended.
• Add eggs.
• Process until smooth.
• Pour mixture into pan.
• Place pan in a large baking pan.
• Add hot water to baking pan to a depth of 1 inch.
• Bake at 325 for one hour until cheesecake barely moves when pan is touched.
• Remove from oven and run knife around outside edge.
• Cool to room temperature.
• Cover and chill at least 8 hours.
• Remove from pan and sprinkle with 1/4 cup hazelnuts.