This recipe makes 14 servings with 258 calories, 6g of protein, and 13g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, egg whites, dash of salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 9 hours and 55 minutes.
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.
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.
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.
Reduce oven temperature to 30
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.
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.
Nutrition Note: If you substitute an equivalent amount of whipped cream for the whipped topping to garnish, you will add 10 calories, 6g fat, and 1g sat fat to each serving.