Pumpkin Cheese Cake With Hazelnut by Gurpreet Kaur - Musely
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Pumpkin Cheese Cake With Hazelnut

posted in Food & Drink > Recipes
10/22/2014
  • Yield: 12-16 servings
    Ingredients
    Crust:
    1 cup graham cracker crumbs (about 7 cookie sheets)
    2 tablespoons granulated sugar
    2 tablespoons butter, melted
    Cooking spray
    Filling:
    2 (8-ounce) blocks Neufchâtel cheese
    2 (8-ounce) blocks fat-free cream cheese
    1 cup granulated sugar
    3 tablespoons all-purpose flour
    2 teaspoons vanilla extract
    1 1/2 teaspoons pumpkin-pie spice
    1/4 teaspoon salt
    1/4 teaspoon ground coriander
    1/4 teaspoon ground cardamom
    4 large eggs
    1 (15-ounce) can pumpkin
    Topping:
    2 tablespoons brown sugar
    1 tablespoon butter
    1/3 cup chopped hazelnuts

  • Preparation
    1. Preheat oven to 325°.

    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.

    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.

    4. Bake at 325° for 1 hour and 20 minutes or until center of the cheesecake barely moves when the pan

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