Created by muffinlady on October 22, 2011
Step 1: TO PREPARE CRUST:
Step 2: Preheat oven to 400 degrees
Step 3: Lightly spray bottom and sides of two 10 inch spring form pans with nonstick cooking spray. Line the sides of the pans with parchment or wax paper.
Step 4: In small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide between two pans. Press firmly over the bottom and up the sides of the pans 1/2 inch
Step 5: TO PREPARE FILLING:
Step 6: In Large bowl, use a heavy-duty mixer to combine cream cheese, sugar and vanilla. Mix until smooth.
Step 7: Add sour cream and whipping cream. Scrape sides of bowl and continue beating
Step 8: Add cinnamon, ginger, nutmeg, cloves and flour.
Step 9: Add eggs one at a time, beating well after each addition. Beat in pumpkin
Step 10: Divide evenly into the 2 prepared pans - Bake 20 minutes
Step 11: Lower temperature to 200 degrees for another hour or until cheesecake feels firm to the touch.
Step 12: Turn off oven and let cheesecake cool in the oven with the door slightly ajar, about 1 hour. This should prevent cracking ( If a crack should appear, simply blend some sour cream, powdered sugar and vanilla and spread over the top.