The Dessert Diva shows us how to make a Chocolate Hazelnut Pumpkin Cream Cheesecake.
CHOCOLATE HAZELNUT PUMPKIN CREAM CHEESECAKE
2 cups chocolate graham cracker crumbs
1/2 cup hazelnuts
4 tbls. unsalted butter (melted)
32 ounces softened cream cheese (4 blocks)
1 cup brown sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tbls. flour
4 eggs
15 ounces pumpkin puree
1/2 cup heavy whipping cream
1 cup heavy whipping cream
1 cup chopped chocolate (semi- sweet or dark)
1/2 cup toasted chopped hazelnuts
preheat oven to 350
wrap foil around bottom of 9 inch spring form pan. Spray bottom with non-stick cooking oil.
Combine chocolate cracker crumbs and hazelnuts. Pour melted butter over top and stir until well combined. Press down and slightly up sides of prepared pan.
Bake for 7-10 minutes. Take out and let cool.
In food processor or with beaters in large bowl, beat softened cream cheese and brown sugar until fluffy. Add in vanilla, salt, cinnamon,allspice,nutmeg and flour until mixed. Beat in eggs one at a time. Add pumpkin and whipping cream and beat until cheesecake batter is smooth.
pour into prepared crust and set pan on baking sheet.
Bake for 50-55 minutes until sides start to puff and center slightly jiggles. Set on wire rack and cool for hour on counter. Cover and put in refrigerator for at least 6 hours or overnight.
Before serving, place chocolate in medium metal bowl. Heat whipping cream on low until starts to simmer. Pour hot whipping cream over chocolate and let set about 15 minutes. Slowly stir until smooth.
Take out cheesecake. Pour chocolate over cheesecake and smooth on top and down sides. Sprinkle toasted hazelnuts over top. Let set. Cut serve and ENJOY!
CHOCOLATE HAZELNUT PUMPKIN CREAM CHEESECAKE
2 cups chocolate graham cracker crumbs
1/2 cup hazelnuts
4 tbls. unsalted butter (melted)
32 ounces softened cream cheese (4 blocks)
1 cup brown sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tbls. flour
4 eggs
15 ounces pumpkin puree
1/2 cup heavy whipping cream
1 cup heavy whipping cream
1 cup chopped chocolate (semi- sweet or dark)
1/2 cup toasted chopped hazelnuts
preheat oven to 350
wrap foil around bottom of 9 inch spring form pan. Spray bottom with non-stick cooking oil.
Combine chocolate cracker crumbs and hazelnuts. Pour melted butter over top and stir until well combined. Press down and slightly up sides of prepared pan.
Bake for 7-10 minutes. Take out and let cool.
In food processor or with beaters in large bowl, beat softened cream cheese and brown sugar until fluffy. Add in vanilla, salt, cinnamon,allspice,nutmeg and flour until mixed. Beat in eggs one at a time. Add pumpkin and whipping cream and beat until cheesecake batter is smooth.
pour into prepared crust and set pan on baking sheet.
Bake for 50-55 minutes until sides start to puff and center slightly jiggles. Set on wire rack and cool for hour on counter. Cover and put in refrigerator for at least 6 hours or overnight.
Before serving, place chocolate in medium metal bowl. Heat whipping cream on low until starts to simmer. Pour hot whipping cream over chocolate and let set about 15 minutes. Slowly stir until smooth.
Take out cheesecake. Pour chocolate over cheesecake and smooth on top and down sides. Sprinkle toasted hazelnuts over top. Let set. Cut serve and ENJOY!
