Indulge in the ultimate autumn delight with our Pumpkin Cheesecake with Glazed Hazelnuts! This creamy, velvety cheesecake is infused with the rich flavors of pumpkin and warm spices, all resting on a buttery graham cracker crust. Topped with crunchy, honey-glazed hazelnuts, this dessert is not just a feast for the taste buds but also a stunning centerpiece for your fall gatherings. Whether you're hosting a holiday party or simply craving a slice of seasonal goodness, this recipe is sure to impress. Dive into the details below and discover how to create this show-stopping dessert that will leave your guests asking for seconds!
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup hazelnuts, toasted and chopped
- 1/4 cup honey (for glaze)
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your cheesecake bakes evenly and achieves the perfect texture.
- In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Mix well to ensure the sugar is evenly distributed.
- Pour in the melted unsalted butter and stir until the mixture resembles wet sand. This will form the crust of your cheesecake.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup or your fingers to pack it tightly.
- Bake the crust in the preheated oven for 10 minutes, then remove it and allow it to cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup of granulated sugar to the cream cheese and continue to beat until well combined and fluffy, about 2 more minutes.
- Mix in the pumpkin puree, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Beat on low speed until just combined, being careful not to overmix.
- Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.
- Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to fully set and develop flavors.
- While the cheesecake is chilling, prepare the glazed hazelnuts. In a small skillet over medium heat, combine the chopped toasted hazelnuts and honey.
- Stir the hazelnuts frequently until the honey bubbles and coats the nuts, about 3-5 minutes. Be careful not to burn the nuts.
- Remove the skillet from heat and let the glazed hazelnuts cool on a sheet of parchment paper, separating them so they don’t stick together.
- Once the cheesecake has set, carefully remove it from the springform pan and transfer it to a serving platter.
- Top the cheesecake with the glazed hazelnuts, spreading them evenly across the surface for a beautiful presentation.
- Slice the cheesecake into 12 equal servings and serve chilled. Enjoy your delicious pumpkin cheesecake with glazed hazelnuts!
Tips
- Prep Ahead: For the best flavor, prepare the cheesecake a day in advance. This allows the flavors to meld beautifully as it chills overnight in the refrigerator.
- Prevent Cracking: To avoid cracks on the surface of your cheesecake, let it cool gradually in the oven with the door slightly ajar after baking. This gentle cooling process helps maintain its creamy texture.
- Smooth Filling: Ensure your cream cheese is at room temperature before mixing. This will help achieve a smooth and lump-free filling.
- Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of ginger or allspice can give your cheesecake an extra kick!
- Hazelnut Glaze: Keep an eye on the hazelnuts while glazing; they can burn quickly. Stir frequently and remove them from heat as soon as the honey is bubbly and coats the nuts.
- Serving Suggestion: Serve the cheesecake with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to a week. This cheesecake also freezes well; just wrap it tightly in plastic wrap and foil for up to 3 months.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 38g
Protein: 9g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 125mg
