Pumpkin Frangelico Cheesecake

This is the Thanksgiving dessert that out-pumpkin-pies pumpkin pie. Spiced pumpkin cheesecake sits on a buttery gingersnap crust, gets brightened with Frangelico (the hazelnut liqueur) in both the filling and the sour cream topping, then finishes with whole hazelnuts as a hint at what’s hidden inside.

The Frangelico is what takes this from “another spiced pumpkin dessert” to something memorable. The hazelnut-vanilla notes in the liqueur amplify the warmth of the cinnamon, ginger, nutmeg, and clove blend, while the alcohol cooks off in the oven leaving just the perfumed depth behind.

Freezing the crust before adding the filling firms up the butter so it doesn’t soak in and turn soggy. The sour cream topping baked on at the end seals the surface and prevents cracks, plus adds a tangy contrast to the rich filling.

Pro Tips

• Use real canned pumpkin puree, never pumpkin pie filling. The pre-spiced version throws off the flavor balance.
• Bring all dairy to room temperature before mixing for a perfectly smooth filling.
• The 45 minute room-temperature rest before serving is non-skippable. It improves flavor measurably.
• Wrap the springform pan in foil if you want to use a water bath for extra insurance against cracks.

Variations

• Substitute Amaretto for an almond-twist or Kahlua for a coffee-pumpkin version.
• Add ½ cup chopped toasted hazelnuts to the crust for extra crunch and nuttiness.
• Swap pumpkin for sweet potato or butternut squash puree for a different fall flavor.