Pumpkin Hazelnut Cheesecake Recipes

NO-BAKE PUMPKIN CHEESECAKE

Steps:

• For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
• For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
• In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

HAZELNUT PUMPKIN PIE

Steps:

• Heat oven to 350 degrees F.
• To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.
• For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

PUMPKIN CHEESECAKE IN NUT CRUST

Steps:

• For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
• For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
• Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
• Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
• Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
• Remove spring-form before serving and decorate cake with coarsely grated rind.

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.

DECADENT HAZELNUT CHEESECAKE

Steps:

• Preheat oven to 350°F. For crust, in a small bowl combine the 1 cup ground hazelnuts and melted butter. Press mixture evenly onto bottom of a 9-inch springform pan.
• For filling, in a large bowl combine cream cheese, sugar, vanilla, and almond extract. Beat with an electric mixer on medium to high speed until fluffy. Add eggs; beat on low speed just until combined. Stir in the 2/3 cup chopped hazelnuts and the 1/4 cup liqueur. Pour filling over crust, spreading evenly.
• Bake about 1 hour or until a 2 1/2-inch area around outside edge appears set and center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a knife, loosen edge of cheesecake from side of pan; cool for 30 minutes. Remove side of pan; cool cheesecake completely on rack (about 1 1/4 hours). Cover and chill for 4 to 24 hours.
• To serve, in a medium bowl combine whipping cream and the 2 tablespoons liqueur. Beat on medium speed until soft peaks form (tips curl). Top each serving of cheesecake with whipped cream.

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.

LAYERED CHOCOLATE-HAZELNUT PUMPKIN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate-hazelnut spread; mix well. Stir pumpkin spice into remaining batter.
• Pour chocolate batter over crust; cover with pumpkin batter.
• Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

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 WALNUT CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. , Bake 45 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.