- Calories 334
- Fat 17g
- Satfat 9g
- Monofat 6g
- Polyfat 1g
- Protein 13g
- Carbohydrate 34g
- Fiber 2g
- Cholesterol 110mg
- Iron 2mg
- Sodium 558mg
- Calcium 126mg
Pumpkin Cheesecake with Glazed Hazelnuts
Prep: 25 minutes; Cook: 1 hour, 20 minutes, plus 8 hours chilling time.
How to Make It
Step 1
Preheat oven to 325°.
Step 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.
Step 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.
Step 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.
Step 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.
