Since this makes two cheesecakes, you could serve one and freeze
the other for use later. If serving fresh, make up to 5 days in
advance. For longer storage, cover top tightly with aluminum foil
and freeze for up to 2 months.
2 cups Graham cracker crumbs
3/4 cup ground toasted hazelnuts (see note)
1/2 cup granulated sugar
1/2 cup melted butter or margarine (1 stick)
32 ounces cream cheese, softened
2 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup sour cream
1/2 cup whipping cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup all-purpose flour
3 cups canned pumpkin (slightly less than one 29-ounce can)
Heat oven to 400 degrees F.
To make crust: Lightly spray the bottom and sides of two 10-inch
springform pans with nonstick cooking spray. Line sides of the pans
with parchment or wax paper.
In a small bowl, combine Graham cracker crumbs, hazelnuts, sugar
and melted butter. Mix well and divide evenly between prepared pans.
Press firmly over the bottom and 1/2 inch up the sides of the pans.
To make filling: In a large bowl, use a heavy-duty electric mixer
to combine cream cheese, sugar and vanilla extract. Mix until smooth;
add sour cream and whipping cream. Scrape the sides of the bowl
and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour.
Add eggs one at a time, beating well after each addition; beat in
pumpkin. Divide evenly between prepared pans.
Place in oven side by side. Bake 20 minutes, then lower oven temperature
to 200 degrees F for 1 hour or until the cheesecakes feel firm to
the touch. Turn oven off and let cheesecakes cool in the oven with
the door slightly ajar for about 1 hour. This should prevent cracking
(if a crack should appear, blend some sour cream, powdered sugar
and vanilla extract and spread over the top when ready to serve).
Cool, cover and refrigerate or freeze cheesecakes.
Unwrap frozen cheesecake and thaw either overnight in refrigerator
or at room temperature for several hours; cover leftover cake with
plastic wrap and store in refrigerator.
Yield: two 10-inch cheesecakes, 32 servings
To toast hazelnuts, spread the shelled nuts in a shallow pan
or roast in a 275 degree F oven for 20 to 30 minutes or until the
skins crack. To remove skins, rub nuts while warm with a rough cloth.