PUMPKIN CHEESECAKE WITH HAZELNUT CRUST
This recipe comes directly from VanEats.com which is a site for recipes, etc from Vancouver. I made this last Thanksgiving and it was a big hit and good replacement for the standard pumpkin pie.
Provided by LizardMC
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
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.
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Daniel Amedzi
[email protected]This cheesecake is absolutely amazing! The pumpkin and hazelnut flavors are a perfect match.
Ranim Mrwjskjfbbrj
[email protected]The cheesecake was a bit too sweet for my taste, but the hazelnut crust was delicious.
Taylor Kay
[email protected]This cheesecake is a bit too rich for my taste, but it's definitely a special occasion dessert.
Alion Walter
[email protected]I made this cheesecake for my family and they loved it! It was the perfect dessert for our Thanksgiving dinner.
SB SAGOR ALI
[email protected]This cheesecake is so easy to make and it's always a crowd-pleaser.
Dillon Dhaniram
[email protected]The cheesecake was delicious, but the crust was a bit crumbly.
emon sorkar
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for fall.
Yadhu Shigan
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Alex Losinski
[email protected]I'm not a big fan of pumpkin cheesecake, but this one was surprisingly good. The hazelnut crust really made the difference.
Hassan abusuofy
[email protected]This cheesecake is a must-try! The combination of pumpkin and hazelnut is divine.
Akinyosade Mathew
[email protected]Great recipe! The cheesecake was creamy and flavorful, and the hazelnut crust was a nice touch.
Rijena Chhetri
[email protected]The cheesecake was a bit too sweet for my taste, but the hazelnut crust was perfect.
Emmanuel Judith
[email protected]Easy to make and delicious! I used a store-bought hazelnut crust to save time, but the cheesecake was still amazing.
mohan bohara
[email protected]Followed the recipe exactly and it turned out great! The hazelnut crust added a nice touch of flavor and texture.
Joseph Sage
[email protected]This pumpkin cheesecake with a hazelnut crust was a hit at my Thanksgiving dinner! The crust was perfectly nutty and the cheesecake was creamy and flavorful. I will definitely be making this again.