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Spiced Pumpkin and Hazelnut Swirl Cheesecake

Idea gallery #668
Spiced Pumpkin and Hazelnut Swirl Cheesecake
Ingredients and Supplies
4 ounces gingersnap cookies, crumbled
¼ cup granulated sugar
¼ cup butter, melted
24 ounces cream cheese, room temperature
1 cup granulated sugar
3 eggs
1 cup sour cream
2 teaspoons vanilla extract
1 15-ounce can pumpkin puree
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 cup Love’n Bake© Hazelnut Praline Paste
bite-size cheesecake pan or springform pan
  • alt images
Preheat oven to 350°. Combine gingersnaps and sugar in bowl of food processor. Blend until cookies are finely ground. Drizzle with the melted butter then blend until crumbs are moistened and stick together. Press crumbs into bottom of 10" springform pan. Bake until crust is lightly golden, about 10 minutes. Let cool while preparing filling.

Preheat oven to 450°. Place the cream cheese and sugar in the bowl of a mixer fitted with a paddle. Beat at medium speed until smooth, scraping often. Beat in the eggs, one at a time. Stir in sour cream and vanilla. Transfer 1 cup of filling into separate bowl and then add in pumpkin puree and spices. Stir hazelnut filling into 1 cup reserved mixture. Scrape hazelnut filling into bottom of crust. Pour the pumpkin filling on top. Bake the cheesecake until lightly puffed, about 12 minutes. Reduce heat to 225° and bake until the cake is lightly browned and mostly firm, about 1 hour. Cool cheesecake in pan on wire rack until completely cool. Run knife around edge of pan to loosen edges. Chill in refrigerator overnight. Remove sides from pan and transfer to a serving plate.

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