Pumpkin Frangelico Cheesecake
Has anyone made this? I'm very disappointed. I ended up scooping out most of the middle - it just wouldn't bake - it was like soup. The only thing I did different from the recipe - I used a hand mixer instead of a food processor. I didn't think that would make a difference.
Yield
servingsPrep
30 minCook
60 minReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 24 | each |
gingersnap cookies
|
*
|
| ½ | cup |
butter
melted |
|
| 3 | tablespoons |
sugar
|
|
| filling | |||
| 16 | ounces |
cream cheese
softened |
|
| 16 | ounces |
canned pumpkin purée
|
|
| 5 | large |
eggs
|
|
| ¾ | cup |
brown sugar
|
*
|
| ½ | cup |
frangelico
|
*
|
| ¾ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
cloves, ground
|
|
| 1 | teaspoon |
vanilla extract
|
|
| topping | |||
| 2 | cups |
sour cream
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
frangelico
|
*
|
| 10 | each |
hazelnuts (filberts)
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 24 | each |
gingersnap cookies
|
*
|
| 118 | ml |
butter
melted |
|
| 45 | ml |
sugar
|
|
| filling | |||
| 462.4 | ml/g |
cream cheese
softened |
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 5 | large |
eggs
|
|
| 177 | ml |
brown sugar
|
*
|
| 118 | ml |
frangelico
|
*
|
| 3.8 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 0.6 | ml |
cloves, ground
|
|
| 5 | ml |
vanilla extract
|
|
| topping | |||
| 473 | ml |
sour cream
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
frangelico
|
*
|
| 1E+1 | each |
hazelnuts (filberts)
whole |
*
|
Directions
Combine ginger snaps and sugar in food processor and process until fine.
With machine running, add melted butter and process until crumbly.
Pat into bottom of 9-inch springform pan.
Freeze for 20 minutes.
In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, ½ cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth.
Pour into prepared crust and bake at 350℉ (180℃) F for 45 minutes.
Meanwhile, whisk together the sour cream, sugar and Frangelico for topping.
Carefully pour over top of hot cake, smoothing with a spatula.
Bake for 10 to 15 minutes longer or until edges begin to bubble.
Remove from oven, cool completely and refrigerate overnight.
To serve, run a small knife around the edge of the cake and then release the spring form.
Transfer to serving platter.
Decorate with whipped cream and whole hazelnuts.
Leave cake at room temperature for 45 minutes before serving to improve flavour.
