Pumpkin Cheesecake - Bo's Desserts

Total Time: 3 hrs 20 mins Preparation Time: 2 hrs Cook Time: 1 hr 20 mins

Ingredients

• 2 cups graham cracker crumbs
• 3/4 cup hazelnuts, ground and toasted
• 1/2 cup sugar
• 1/2 cup butter
• 4 (8 ounce) packages cream cheese, softened room temperature
• 2 cups sugar
• 1 tablespoon vanilla
• 1/2 cup sour cream
• 1/2 cup whipping cream
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon ginger, ground
• 3/4 teaspoon nutmeg, ground
• 1/4 teaspoon clove, ground
• 1/4 cup flour, all-purpose
• 8 eggs
• 3 cups canned pumpkin, slightly less than 29 ounce can

Recipe

• 1 to prepare crust:.
• 2 preheat oven to 400 degrees.
• 3 lightly spray the bottom and sides of two 10 inch springform pans with nonstick cooking spray.
• 4 line the sides of the pans with parchment or wax paper.
• 5 in small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter.
• 6 mix well and divide evenly between two pans.
• 7 press firmly over the bottom and up the sides of the pans abut 1/2 inch.
• 8 to prepare filling:
• 9 in large bowl, use a heavy-duty mixer to combine cream cheese, sugar and vanilla. mix until smooth
• 10 add sour cream and whipping cream.
• 11 scrape sides of the bowl and continue beating.
• 12 add cinnamon, ginger, nutmeg, cloves and flour.
• 13 add eggs one at a time, beating well after each addition,
• 14 beat in pumpkin.
• 15 divide evenly into the 2 prepared pans.
• 16 bake 20 minutes.
• 17 lower temperature to 200 degrees for another hour or until the cheesecakes feel firm to the touch.
• 18 turn off oven and let cheesecake cool in the oven with the door slightly ajar, about 1 hour.
• 19 this should prevent cracking (if a crack should appear, simply blend some sour cream, powdered sugar and vanilla and spread over the top.