Pumpkin Hazelnut Cheesecake
Indulge in the ultimate fall dessert with this Pumpkin Hazelnut Cheesecake, a creamy and decadent treat that's perfect for holiday gatherings or special occasions. This recipe features a buttery graham cracker and ground hazelnut crust, topped with a velvety pumpkin-infused cheesecake filling, delicately spiced with cinnamon, nutmeg, and ginger for a warm and inviting flavor. Baked to perfection in a water bath for a smooth, crack-free finish, this cheesecake is a stunning centerpiece for any dessert table. Garnish with toasted hazelnuts and a dollop of whipped cream for an elegant touch that amplifies its nutty and spiced undertones. With its flawless blend of seasonal flavors and luscious texture, this Pumpkin Hazelnut Cheesecake is a showstopper that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 60 grams ground hazelnuts
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 100 grams brown sugar, packed
- 200 grams pumpkin puree
- 3 large eggs
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 50 grams toasted hazelnuts, chopped (optional, for garnish)
- 1 optional whipped cream (optional, for serving)
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and wrap the outside with aluminum foil to prevent leaks.
In a mixing bowl, combine the graham cracker crumbs, ground hazelnuts, and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or your hands to compact it. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and both sugars (granulated and brown) together until smooth and creamy, about 2-3 minutes.
Add the pumpkin puree and mix until fully incorporated.
Add the eggs, one at a time, beating on low speed after each addition until just combined.
Mix in the sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and evenly blended.
Pour the cheesecake filling over the cooled crust in the springform pan.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.
Bake in the preheated oven for 60-70 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
Remove the cheesecake from the water bath and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Before serving, optionally garnish with toasted hazelnuts and whipped cream. Slice and enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 33.6 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 209 mg | 4% | |
*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.
