Pumpkin-Hazelnut Cheesecake

Pumpkin-Hazelnut Cheesecake
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.

Instructions

1
Preheat oven to 35
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OvenOven
2
To prepare cake, sprinkle hazelnut flour evenly on a rimmed baking sheet.
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Hazelnut FlourHazelnut Flour
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Baking SheetBaking Sheet
3
Bake at 350 for 10 minutes or until the color of peanut butter, stirring once. Cool.
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Peanut ButterPeanut Butter
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OvenOven
4
Combine 1/2 cup sugar, oil, and butter in a large bowl; beat with a mixer at medium speed until well blended.
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ButterButter
SugarSugar
Cooking OilCooking Oil
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BlenderBlender
BowlBowl
5
Add egg whites; beat until well blended.
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Egg WhitesEgg Whites
6
Add liqueur; beat 1 minute.
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LiqueurLiqueur
7
Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
8
Combine hazelnut flour, all-purpose flour, baking powder, and dash of salt in a bowl.
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All Purpose FlourAll Purpose Flour
Hazelnut FlourHazelnut Flour
Baking PowderBaking Powder
SaltSalt
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BowlBowl
9
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.
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Baking SprayBaking Spray
All Purpose FlourAll Purpose Flour
SugarSugar
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Springform PanSpringform Pan
10
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.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
11
Reduce oven temperature to 30
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OvenOven
12
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).
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Ricotta CheeseRicotta Cheese
Cream CheeseCream Cheese
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BlenderBlender
BowlBowl
13
Add 3/4 cup sugar and next 6 ingredients (through egg yolks); beat at low speed until smooth.
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Egg YolkEgg Yolk
SugarSugar
14
Add pumpkin; stir gently until combined.
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PumpkinPumpkin
15
Pour cheesecake batter over top of cooled cake.
16
Bake at 300 for 1 hour or until cheesecake center barely moves when pan is touched.
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OvenOven
Frying PanFrying Pan
17
Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours or overnight.
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Wire RackWire Rack
KnifeKnife
OvenOven
18
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.
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NutsNuts
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Baking PaperBaking Paper
Baking SheetBaking Sheet
19
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).
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SugarSugar
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Sauce PanSauce Pan
20
Drizzle caramelized sugar over nuts.
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SugarSugar
NutsNuts
21
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.
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Whipped ToppingWhipped Topping
22
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.
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Whipped CreamWhipped Cream
DifficultyExpert
Ready In9 hrs, 55 m.
Servings14
Health Score1
Dish TypesSide Dish
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