Pumpkin-Hazelnut Cheesecake Recipe

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Pumpkin-Hazelnut Cheesecake
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Ingredients
23
Count
Nutrition
3120
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. To prepare cake, sprinkle hazelnut flour evenly on a rimmed baking sheet. Bake at 350° for 10 minutes or until the color of peanut butter, stirring once. Cool.
  3. Combine 1/2 cup sugar, oil, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg whites; beat until well blended. Add liqueur; beat 1 minute.
  4. Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine hazelnut flour, all-purpose flour, baking powder, and dash of salt in a bowl. Add flour mixture to sugar mixture. Beat at low speed 1 minute. Spoon batter evenly into a 9-inch springform pan coated with baking spray. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
  5. Reduce oven temperature to 300°.
  6. To prepare cheesecake, place cream cheese and ricotta cheese in a large bowl. Beat with a mixer at medium-high speed until smooth (about 3 minutes). Add 3/4 cup sugar and next 6 ingredients (through egg yolks); beat at low speed until smooth. Add pumpkin; stir gently until combined. Pour cheesecake batter over top of cooled cake. Bake at 300° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours or overnight.
  7. To prepare brittle, cover a large baking sheet with parchment paper. Draw a 14 x 2-inch area on paper; sprinkle nuts inside marked space. Place 1/3 cup sugar in a small, heavy saucepan over medium heat, and cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 2 minutes). Continue cooking 1 minute or until golden (do not stir). Drizzle caramelized sugar over nuts. Let stand 10 minutes or until firm; break into 14 pieces. Slice cheesecake into 14 slices; top each serving with about 1 1/2 teaspoons whipped topping and 1 piece brittle.
  8. Nutrition Note: If you substitute an equivalent amount of whipped cream for the whipped topping to garnish, you will add 10 calories, 1.6g fat, and 1g sat fat to each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3119.99 Kcal (13063 kJ)
Calories from fat 1603.18 Kcal
% Daily Value*
Total Fat 178.13g 274%
Cholesterol 1037.59mg 346%
Sodium 3225.78mg 134%
Potassium 2377.25mg 51%
Total Carbs 286.17g 95%
Sugars 217.1g 868%
Dietary Fiber 10.76g 43%
Protein 103.43g 207%
Vitamin C 14.9mg 25%
Vitamin A 0.3mg 9%
Iron 11mg 61%
Calcium 1281.6mg 128%
Amount Per 100 g
Calories 218.33 Kcal (914 kJ)
Calories from fat 112.19 Kcal
% Daily Value*
Total Fat 12.47g 274%
Cholesterol 72.61mg 346%
Sodium 225.73mg 134%
Potassium 166.35mg 51%
Total Carbs 20.03g 95%
Sugars 15.19g 868%
Dietary Fiber 0.75g 43%
Protein 7.24g 207%
Vitamin C 1mg 25%
Iron 0.8mg 61%
Calcium 89.7mg 128%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 76.4
    Points
  • 85
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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