Spiced Pumpkin and Hazelnut Swirl Cheesecake

Idea gallery #668
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Spiced Pumpkin and Hazelnut Swirl Cheesecake
Ingredients and Supplies
  • Crust:
  • 4 ounces gingersnap cookies, crumbled
  • ¼ cup granulated sugar
  • ¼ cup butter, melted
  • Filling:
  • 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
Clear Vanilla (8 oz.)
Clear Vanilla (8 oz.)
42-108
Unit: 8 fl. oz. bottle