Completely underwhelmed by this recipe and there aren't to many things that I have made from the cooking light magazine that I didn't really enjoy, so this was pretty disappointing.
gcatkids Posted: 12/01/12
louise1962 Posted: 10/28/12
I enjoyed the light texture of the pumpkin cheesecake using ricotta cheese. Cheesecake was not too sweet. I liked the hazelnut base - I used hazelnut flavoring from my local coffee shop rather than the frangelico. All in all I got good reviews on my dessert and would serve it at a holiday occasion.
jmeleeS Posted: 11/27/12
I made this dessert for Thanksgiving to go along with my "Traditional with a Twist" Thanksgiving theme. I wanted a dessert with pumpkin, but didn't want to make pumpkin pie, so this quickly became my choice. I LOVED this dessert and so did all of my guests, but I did have to make some changes: 1) Could NOT find Hazelnut flour (I suspect you can pick it up at Whole Foods though) so I just substituted Whole Wheat Flour; 2) Since Hazelnut flavor went out the window with the flour sub, I used Capitan Morgans in the crust (and I added 1 tbsp to the cheesecake as well); 3) I added 2 tbsps pumpkin pie flavoring to amp the cheesecake (otherwise, it was terribly bland!). The rest I made as directed and everyone loved it - great creamy texture over a nice firm cake base. I would absolutely make again with my modifications. It's a real stunner with the brittle (one of my guests was so impressed, he actually took a photo! ; ). Make the night before & store covered in the fridge - Enjoy!
alphabetizing Posted: 12/27/12
You can find hazelnut meal at any store w/ a bulk section: Whole Foods, Central Market, etc. A cup of hazelnut meal cost me ~$1.50 at Central Market. I think it's really misleading for people to give bad ratings when they haven't even made the recipe. It's not CL's job to limit their recipes to only things people outside of major metropolitan areas have access to. I thought this turned out great. I followed the recipe almost exactly except as suggested by another reviewer, increased the spices in the cheesecake and added a little cocoa to the crust. Did 2 tsp of pumpkin pie spice and a whole tsp of cinnamon instead of the 1/2 called for. Something to watch out for though, is to be really careful with your oven and timing when you're toasting the hazelnut meal: at 5 minutes when I went to stir, mine was half burned already. I did have some extra when I bought bulk, so I toasted what I had left and added a tbsp of godiva cocoa powder to help make up for the slightly reduced quantity.
MaryEliz Posted: 10/22/12
The cheesecake part was good and easy to make. I found the flavor of the hazelnut crust overpowering, though others may not. It had a light, spongy texture which was a pleasant surprise. Also, the crust looked nothing like the picture. I pre-baked it as directed to the color of peanut butter, and it actually seemed to have lightened up when it was done.
emiarmstrong Posted: 11/18/12
Can't make if don't know where to EASILY find a supplier for hazelnut flour. They neglected to say where and hence not many baking nore givng a review
splabombard Posted: 06/25/13
You will not find a better tasting cheesecake anywhere...worth the time to prepare!!