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Pumpkin-Hazelnut Cheesecake

Photo: Nigel Cox; Styling: Tiziana Agnello
Hands-on time 50 mins
Total time 9 hrs, 55 mins
Yield Serves 14
Sometimes hazelnut flour is sold as meal. If you find toasted nut flour (or meal), skip step 2.

Ingredients

  • Cake:
  • 2.25 ounces hazelnut flour (about 1/2 cup)
  • 1/2 cup sugar
  • 2 tablespoons canola oil
  • 2 tablespoons butter, at room temperature
  • 2 large egg whites
  • 1 tablespoon Frangelico (hazelnut liqueur)
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 1/4 teaspoon baking powder
  • Dash of salt
  • Baking spray with flour
  • Cheesecake:
  • 1 1/2 cups 1/3-less-fat cream cheese, softened
  • 1/2 cup part-skim ricotta cheese
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup unsweetened pumpkin
  • Brittle:
  • 2 tablespoons hazelnuts, toasted and chopped
  • 1/3 cup sugar
  • 1/2 cup frozen fat-free whipped topping, thawed

Nutrition Information

  • calories 284
  • fat 14.6 g
  • satfat 5.3 g
  • monofat 6.5 g
  • polyfat 1.6 g
  • protein 6.4 g
  • carbohydrate 31.9 g
  • fiber 1.3 g
  • cholesterol 77 mg
  • iron 1 mg
  • sodium 175 mg
  • calcium 79 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, sprinkle hazelnut flour evenly on a rimmed baking sheet. Bake at 350° for 10 minutes or until the color of peanut butter, stirring once. Cool.

  3. Combine 1/2 cup sugar, oil, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg whites; beat until well blended. Add liqueur; beat 1 minute.

  4. Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine hazelnut flour, all-purpose flour, baking powder, and dash of salt in a bowl. Add flour mixture to sugar mixture. Beat at low speed 1 minute. Spoon batter evenly into a 9-inch springform pan coated with baking spray. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

  5. Reduce oven temperature to 300°.

  6. To prepare cheesecake, place cream cheese and ricotta cheese in a large bowl. Beat with a mixer at medium-high speed until smooth (about 3 minutes). Add 3/4 cup sugar and next 6 ingredients (through egg yolks); beat at low speed until smooth. Add pumpkin; stir gently until combined. Pour cheesecake batter over top of cooled cake. Bake at 300° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours or overnight.

  7. To prepare brittle, cover a large baking sheet with parchment paper. Draw a 14 x 2-inch area on paper; sprinkle nuts inside marked space. Place 1/3 cup sugar in a small, heavy saucepan over medium heat, and cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 2 minutes). Continue cooking 1 minute or until golden (do not stir). Drizzle caramelized sugar over nuts. Let stand 10 minutes or until firm; break into 14 pieces. Slice cheesecake into 14 slices; top each serving with about 1 1/2 teaspoons whipped topping and 1 piece brittle.

  8. Nutrition Note: If you substitute an equivalent amount of whipped cream for the whipped topping to garnish, you will add 10 calories, 6g fat, and 1g sat fat to each serving.