Pumpkin Frangelico Cheesecake
Indulge in the creamy decadence of Pumpkin Frangelico Cheesecake, a rich and flavorful dessert that perfectly marries fall-inspired ingredients with a hazelnut twist. Featuring a buttery graham cracker crust, velvety pumpkin-infused cream cheese filling, and the subtle, nutty aroma of Frangelico liqueur, this cheesecake is a showstopping treat for any occasion. Baked to perfection in a water bath to ensure a crack-free, silky texture, it’s spiced with warming notes of cinnamon, nutmeg, and ginger for that classic autumn charm. Whether served at a festive holiday gathering or as an everyday indulgence, this cheesecake will leave your guests savoring every bite. Make it ahead for an effortless slice of heaven that feels as elegant as it tastes.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 cup Brown sugar
- 1 cup Pumpkin puree
- 3 tablespoons All-purpose flour
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 2 teaspoons Vanilla extract
- 3 tablespoons Frangelico (hazelnut liqueur)
- 4 large Eggs
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes or until lightly golden. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add 1 cup of granulated sugar, 1 cup of brown sugar, and the pumpkin puree to the cream cheese. Mix until fully incorporated.
Add the flour, cinnamon, nutmeg, ginger, and salt to the mixture. Beat until combined, scraping down the sides of the bowl as needed.
Mix in the vanilla extract and Frangelico. Blend well.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix, as it can introduce air bubbles into the batter.
Finally, fold in the heavy cream gently until the batter is smooth and uniform.
Pour the batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan on a large sheet of aluminum foil and wrap the foil securely around the sides to prevent water from seeping in. Place the pan in a large roasting pan.
Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to prevent cracks in the cheesecake.
Carefully transfer the roasting pan to the oven and bake for 70-80 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and remove the foil. Let it cool to room temperature, then refrigerate for at least 4-6 hours or overnight for best results.
Before serving, run a knife around the edge of the cheesecake to loosen it, then release the springform pan. Slice and enjoy!
Nutrition Facts
Calories |
6322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.9 g | 502% | |
| Saturated Fat | 223.9 g | 1120% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1808 mg | 603% | |
| Sodium | 4286 mg | 186% | |
| Total Carbohydrate | 606.5 g | 221% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 459.2 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1146 mg | 88% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
