Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

hazelnut-pumpkin cheesecake

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Ooey-gooey and nutty with a pumpkin flair. How yummy does this sound? Can't wait to try it! Recipe & photo: bhg.com

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 50 Min

Ingredients For hazelnut-pumpkin cheesecake

  • 24
    gingersnaps
  • 2 Tbsp
    granulated sugar
  • 1/4 c
    unsalted butter, melted
  • 2 pkg
    (8 oz.ea.) cream cheese, softened
  • 5
    eggs
  • 1 can
    (15 oz.) pumpkin
  • 3/4 c
    packed brown sugar
  • 1/2 c
    hazelnut liqueur (frangelico)
  • 1 tsp
    ground cinnamon
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    grated whole nutmeg
  • 1/4 tsp
    ground cloves
  • 16 oz
    sour cream
  • 1/4 c
    granulated sugar
  • 1/4 c
    hazelnut liqueur
  • 1/2 c
    hazelnuts (filberts), coarsely chopped

How To Make hazelnut-pumpkin cheesecake

  • 1
    For crust, in a food processor combine gingersnaps and the 2 Tbsp. granulated sugar. Cover and process to form fine crumbs. With processor running, slowly add melted butter, processing until combined. Press mixture onto the bottom of a 9-inch springform pan. Chill until firm.
  • 2
    Place cream cheese in food processor. Cover and process until smooth. Add eggs, pumpkin, brown sugar, the 1/2 cup Frangelico, the cinnamon, vanilla, ginger, nutmeg, and cloves. Cover and process until smooth. Pour filling over crust, spreading evenly.
  • 3
    Place springform pan in a shallow baking pan. Bake in a preheated 350-degree oven for 40 to 45 minutes or until edge is firm and center appears nearly set when gently shaken.
  • 4
    Meanwhile, for topping, in a glass measuring cup combine sour cream, the 1/4 cup granulated sugar, and the 1/4 cup Frangelico. Carefully pour topping over cheesecake. Bake for 8 to 10 minutes more or until edge of topping just starts to bubble. Cool completely in pan on a wire rack. Cover loosely and chill for at least 12 hours.
  • 5
    To serve, loosen edge of cheesecake from side of pan; remove side of pan. Cut cheesecake while chilled. Let stand at room temperature for 20 minutes before serving. Sprinkle with hazelnuts.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT