Pumpkin-Hazelnut Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sometimes hazelnut flour is sold as meal. If you find toasted nut flour (or meal), skip step 2. Ingredients:
2.25 ounces hazelnut flour (about 1/2 cup) |
1/2 cup sugar |
2 tablespoons canola oil |
2 tablespoons butter, at room temperature |
2 large egg whites |
1 tablespoon frangelico (hazelnut liqueur) |
1.5 ounces all-purpose flour (about 1/3 cup) |
1/4 teaspoon baking powder |
dash of salt |
baking spray with flour |
1 1/2 cups 1/3-less-fat cream cheese, softened |
1/2 cup part-skim ricotta cheese |
3/4 cup sugar |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
2 large eggs |
2 large egg yolks |
1 cup unsweetened pumpkin |
2 tablespoons hazelnuts, toasted and chopped |
1/3 cup sugar |
1/2 cup frozen fat-free whipped topping, thawed |
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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