Pumpkin Cheesecake With Hazelnut Crust Recipes

PUMPKIN HAZELNUT CHEESECAKE

Steps:

• Spread the pumpkin puree on a couple of layers of paper towels to get rid of any excess moisture. Let drain for several hours.
• Preheat your oven to 350 degrees F. Butter a 9-inch nonstick springform pan. Put a kettle on to heat up some water. You'll need this for your water bath.
• Put the graham crackers, hazelnuts and brown sugar in a food processor fitted with the blade and pulse until the mixture becomes a fine crumb. Drizzle melted butter on top and pulse until just mixed and resembles wet sand. Press the mixture into the bottom of the prepared springform. Place the crust in the center of the oven for 10 minutes or until it starts to turn a little golden. Set aside to cool. Once cooled, spread the chocolate hazelnut spread over the crust, wrap the bottom of the springform pan in two layers of foil and set in the center of a roasting pan.
• Increase your oven temperature to 400 F.
• Put the cream cheese and granulated sugar in an electric-stand mixer fitted with the paddle attachment and beat on low until smooth. A couple of notes here... First, if you don't have an electric-stand mixer you can use your beautiful arms and a spatula to beat it into submission. Second, you don't want to add too much air, at any point, into this creamy mixture. Too much air can make unsightly cracks on your cheesecake. Thus keep it to a low-speed beating as much as possible. Once the cream cheese is smooth, add the salt, cinnamon, cardamom, cloves, ginger and nutmeg. Scrape the pumpkin off of the paper towels and in with the cream cheese mixture. Mix until completely combined taking care to scrape the sides and bottom of the mixing bowl so that everything is incorporated (do this periodically). Add the eggs, one at a time, making sure they are completely blended before adding the next. Lastly, add in the cream and vanilla. If you have any rogue bits that are still in chunks, smash them against the bowl to smooth out or you can pass the mixture through a sieve to eradicate any chunks. Pour the mixture on top of the hazelnut spread and place the roasting pan in the center of the oven.
• Pour your boiling water in the roasting pan being careful not to get any water in the springform pan with your cheesecake. Fill to about 1 cm up the side of the cheesecake pan. Should be about 3 to 4 cups of water.
• Bake for 15 minutes and then turn the temperature to 250 F and bake for 1 hour more.
• When the timer goes off, turn the oven off and let the pumpkin hazelnut cheesecake sit in the oven for 30 minutes, with the door open. Transfer to the counter to cool for several hours more. Once cool to the touch, wrap tightly and place in the fridge until ready to serve.
• When ready to serve, take the side of the springform pan off...you may need a knife to gently run along the side. Periodically clean the knife with a damp cloth to keep everything as clean and smooth as possible. Follow this advice when cutting slices. Garnish the top with raw hazelnuts + sea salt flakes.

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

PUMPKIN HAZELNUT CHEESECAKE WITH WHISKEY SAUCE

Steps:

• Prepare crust in advance. Combine crust ingredients, and press on bottom and approximately 2" up the sides of a greased 9" springform pan. Freeze for 20 minutes.
• While crust is chilling, combine all filling ingredients and beat until smooth. Pour into prepared crust.
• Bake 350 degrees for 50 - 55 minutes, or until center is firm. Remove from oven when done, allow to cool completely, and refrigerate overnight.
• When ready to cut into slices, use knife to loosen edge of cake from pan, then release the springform sides and remove cheesecake.
• Top with chilled Grand Marnier Whipped Cream and drizzle generously with warm Whiskey Sauce for the most decadent holiday delight you'll ever taste!

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.

THE BEST PUMPKIN CHEESECAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F.
• For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
• Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
• Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
• Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
• Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
• Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
• For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
• For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
• To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

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.