October 02, 2017
Desserts, Cakes, Dairy,
Cheese, Vegetables, Pumpkin , Cooking For A Crowd, Christmas, Entertaining, Fall/Autumn, Thanksgiving, Oven Bake, Vegetarian, Cheesecake, Cream Cheese, Kosher Dairy more
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"A lovely cheesecake for the fall."
Preheat oven to 400°F
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.
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.
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