Pumpkin Cheesecake with Glazed Hazelnuts

 Recipe
Prep: 25 minutes; Cook: 1 hour, 20 minutes, plus 8 hours chilling time.

Yield:

12-16 servings

Nutritional 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

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

Preparation

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.

Note:

Martha Condra,

November 2004
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