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Pumpkin Cheesecake with Glazed Hazelnuts

Yield 12-16 servings
Prep: 25 minutes; Cook: 1 hour, 20 minutes, plus 8 hours chilling time.

Ingredients

  • Crust:
  • 1 cup graham cracker crumbs (about 7 cookie sheets)
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter, melted
  • Cooking spray
  • Filling:
  • 2 (8-ounce) blocks Neufchâtel cheese
  • 2 (8-ounce) blocks fat-free cream cheese
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 4 large eggs
  • 1 (15-ounce) can pumpkin
  • Topping:
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/3 cup chopped hazelnuts

Nutrition Information

  • calories 334
  • fat 17 g
  • satfat 9 g
  • monofat 6 g
  • polyfat 1 g
  • protein 13 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 110 mg
  • iron 2 mg
  • sodium 558 mg
  • calcium 126 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside.

  3. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add 1 cup granulated sugar and next 6 ingredients (through cardamom), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. Pour mixture into prepared pan.

  4. Bake at 325° for 1 hour and 20 minutes or until center of the cheesecake barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

  5. To prepare topping, combine brown sugar and butter in a small skillet over medium heat; cook 3 minutes or until mixture melts, stirring occasionally. Add nuts, stirring to coat; cool to room temperature. Crumble and sprinkle over cake.