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Pumpkin Frangelico Cheesecake

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Recipe

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

servings

Prep

30 min

Cook

60 min

Ready

12 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
crust
24 each gingersnap cookies
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½ cup butter
melted
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3 tablespoons sugar
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filling
16 ounces cream cheese
softened
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16 ounces canned pumpkin purée
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5 large eggs
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¾ cup brown sugar
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½ cup frangelico
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¾ teaspoon cinnamon
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½ teaspoon ginger
ground
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¼ teaspoon nutmeg
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teaspoon cloves, ground
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1 teaspoon vanilla extract
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topping
2 cups sour cream
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¼ cup sugar
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¼ cup frangelico
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10 each hazelnuts (filberts)
whole
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Ingredients

Amount Measure Ingredient Features
crust
24 each gingersnap cookies
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118 ml butter
melted
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45 ml sugar
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filling
462.4 ml/g cream cheese
softened
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462.4 ml/g canned pumpkin purée
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5 large eggs
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177 ml brown sugar
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118 ml frangelico
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3.8 ml cinnamon
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2.5 ml ginger
ground
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1.3 ml nutmeg
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0.6 ml cloves, ground
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5 ml vanilla extract
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topping
473 ml sour cream
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59 ml sugar
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59 ml frangelico
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1E+1 each hazelnuts (filberts)
whole
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 465g (16.4 oz)
Amount per Serving
Calories 107279% from fat
 % Daily Value *
Total Fat 94g 145%
Saturated Fat 57g 286%
Trans Fat 0g
Cholesterol 504mg 168%
Sodium 662mg 28%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 44g
Vitamin A 440% Vitamin C 10%
Calcium 30% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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