Pumpkin Cheesecake with Glazed Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prep: 25 minutes; Cook: 1 hour, 20 minutes, plus 8 hours chilling time. Ingredients:
1 cup graham cracker crumbs (about 7 cookie sheets) |
2 tablespoons granulated sugar |
2 tablespoons butter, melted |
cooking spray |
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 |
2 tablespoons brown sugar |
1 tablespoon butter |
1/3 cup chopped hazelnuts |
Directions:
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 is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
5. To prepare topping, combine brown sugar and butter in a small skillet over medium heat; cook 3 minutes or until mixture melts, stirring occasionally. Add nuts, stirring to coat; cool to room temperature. Crumble and sprinkle over cake.
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