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Norwood Hazelnut–Pumpkin Cheesecake




Source of Recipe


Internet


List of Ingredients




24 gingersnaps
2 Tbsp. sugar
¼ cup (½ stick) unsalted butter, melted
2 8-oz. pkg. cream cheese, softened 1 15-oz. can solid-pack pumpkin
5 eggs
¾ cup packed brown sugar
½ cup hazelnut liqueur
1 tsp. ground cinnamon
1 tsp. vanilla
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
1 16-oz. container dairy sour cream
¼ cup granulated sugar
¼ cup hazelnut liqueur
½ cup hazelnuts, chopped



Recipe



For crust, in a food processor grind the gingersnaps with the 2 tablespoons sugar to fine crumbs. With processor running, slowly add the melted butter. Press the crumb mixture firmly into the bottom of a 9-inch springform pan and refrigerate until firm.

For filling, in a food processor or mixing bowl process or beat cream cheese until smooth. Add pumpkin, eggs, brown sugar, the ½ cup liqueur, the cinnamon, vanilla, ginger, nutmeg, and cloves. Process or beat until smooth, stopping once to scrape down the sides of the bowl.

Pour the filling into the crust-lined pan and bake on the center rack of a 350° oven for 40 to 45 minutes or until the edges are set. The center of the cake will be set but not firm.

Meanwhile, for topping, in a medium bowl whisk together the sour cream, ¼ cup sugar, and ¼ cup liqueur. Transfer to a measuring cup with a lip. Without removing the cake from the oven, pour the topping evenly over it, starting with the edges. Spread the topping evenly. Bake the cake for 8 to 10 minutes more, or until the edges of the topping just begin to bubble. Cool the cheesecake in the pan on a wire rack. Cover carefully to avoid marring the topping. Refrigerate for at least 12 hours or up to 2 days.

To assemble, remove the sides of the pan and place the cheesecake on a serving plate. Press the hazelnuts lightly around the top edge of the cake, letting some fall onto the plate. Cut the cake while it is still firm and chilled. Let the slices stand at room temperature for 20 minutes before serving. Makes 12 servings.