October 02, 2017
"A lovely cheesecake for the fall."
- FOR CRUST
- FOR FILLING
- Serving Size: 1 (181.9 g)
- Calories 474.5
- Total Fat - 25.8 g
- Saturated Fat - 13.2 g
- Cholesterol - 167.1 mg
- Sodium - 682.4 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 0.9 g
- Sugars - 32.6 g
- Protein - 24 g
- Calcium - 558.8 mg
- Iron - 1.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg
Preheat oven to 400°F
TO MAKE THE CRUST
Lightly spray the bottom and sides of two 10-inch spring form pans with nonstick cooking spray.
Line sides of the pans 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 1/2 inch up the sides of the pans.
TO MAKE THE 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.
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.
Place in oven side by side.
Bake 20 minutes, then lower oven temperature to 200°F 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
Cool, cover and refrigerate or freeze cheesecakes.
Tips & Variations
No special items needed.