Hazelnut-Pumpkin Cheesecake

From Better Homes and Gardens Special Interest Publications – Holiday Baking

Prep: 30 min  Bake: 48 min  Cool: 2 hours
Chill: 12 hours   Stand: 20 min    Oven: 350 F

Ingredients
24 gingersnaps
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
2  8-oz packages cream cheese, softened
5 eggs
1  15-oz can pumpkin (not pie filling, plain pumpkin)
3/4 cup packed brown sugar
1/2 cup hazelnut liqueur
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon grated whole nutmeg
1/4 teaspoon ground cloves
1 16-oz carton sour cream
1/4 cup granulated sugar
1/4 cup hazelnut liqueur
1/2 cup hazelnuts (filberts), coarsely chopped for top of cake

For crust, in a food processor, combine gingersnaps and 2 tablespoons sugar. Cover and process to form fine crumbs. With processor running, slowly add melted butter, processing until combined. press mixture evenly onto the bottom of a 9-inch springform pan. Chill until firm.

Meanwhile, preheat oven to 350 F. Place cream cheese in food processor. Cover and process until smooth. Add eggs, pumpkin, brown sugar, 1/2 cup liqueur, cinnamon, vanilla, ginger, nutmeg, and cloves. Cover and process until smooth, stopping once to scrape down side of bowl. Pour filling over crust, spreading evenly.

Place springform pan in a shallow baking pan. Bake in the preheated oven for 40 to 45 minutes or until edge is firm and centre appears nearly set when gently shaken.

Meanwhile, for topping, in a medium bowl, combine sour cream, 1/4 cup granulated sugar, and 1/4 cup liqueur. Transfer to a measuring cup with a lip. Without removing cheesecake from oven, pour topping over cheesecake, spreading evenly. 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.

To serve, loosen edge of cheesecake from side of pan; remove side of pan. Cut cheesecake while it is still chilled and firm. Let stand at room temperature for 20 minutes before serving. Sprinkle with hazelnuts (optional).  Makes 12 servings.

Kelly’s notes: I do not have a lot of cheesecake baking experience. This is what I learned this time: 40 to 45 minutes was perhaps not enough baking time. I should have left it in about 10 more minutes, I think, because when we served it, it wasn’t very firm and didn’t cut or transfer to the plate easily. It was a bit sloppy. Secondly, I think the crust should be thicker. Next time I will make 1.5 times as much crust. Also, if you don’t want to go out and spend $ on a bottle of Frangelico, I think you could make this recipe without that. You could use just a little bit of hazelnut flavouring or extract (maybe a teaspoon) instead. Fortunately, Sylvain happened to have a bottle of Frangelico in his basement that was a Christmas gift to him a couple of years back. I’m glad liqueur keeps!

One more tip: remember to wipe down the knife after slicing through the cake each time or you will have pumpkin-coloured filling showing around the edge of each piece on the otherwise pristine top of the cake.

As for the scones, that recipe can be found here.

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