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Thanksgiving: Bo's Pumpkin Cheesecake

Source of Recipe


Bo's Desserts (Portland, Oregon)



List of Ingredients



• -- Crust --
  
• 2 cups graham cracker crumbs
  
• ¾ cup ground toasted hazelnuts *
  
• ½ cup granulated sugar
  
• ½ cup melted butter (1 stick)
  
• .
  
• -- Filling --
  
• Four 8-ounce packages cream cheese, softened
  
• 2 cups granulated sugar
  
• 1 Tbsp vanilla
  
• ½ cup sour cream
  
• ½ cup whipping cream
  
• 1½ tsp ground cinnamon
  
• ¾ tsp ground ginger
  
• ¾ tsp ground nutmeg
  
• ¼ tsp ground cloves
  
• ¼ cup all-purpose flour
  
• 8 eggs
  
• 3 cups canned pumpkin (slightly less than one 29-ounce can; do not use pie filling)
  






Instructions



1. Preheat oven to 400° F.
   
   To make crust:
   Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of pan with parchment or wax paper. In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and ½-inch up the sides of the pans.
   
   
2. To make filling:
   In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs, one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
   
   
3. Place pans in oven, side by side. Bake 20 minutes, then lower oven temperature to 200° for 1 hour, or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent the cheesecake from cracking. (If a crack should appear, blend some sour cream, powdered sugar, and vanilla and spread over the top when ready to serve.) Cool, cover and refrigerate or freeze cheesecakes.
   
   Makes two 10-inch cheesecakes
   (32 servings)
   
   
   






Final Comments


* To toast hazelnuts: Spread the shelled nuts in a shallow pan and roast in a 350° oven for 8 to 10 minutes, or until the skins crack. To remove skins, rub warm nuts with a rough cloth or between your hands.