Pumpkin Frangelico Cheesecake
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“Anytime from about Labor Day until Christmas, pumpkin is a best selling ingredient. This cheesecake is a great change from pumpkin pie, well worth a good price for your dessert menu.”
3 cups Ginger snaps, crushed
½ cup Butter, melted
1 ½ # Cream cheese
¾ cup Granulated sugar
1 cup Light brown sugar
5 large Fresh eggs
4 oz Frangelico Liqueur
2 cups or one can Pumpkin, cooked
2 tsp Cinnamon
1 tsp Ginger
¼ tsp Cloves
½ # Hazelnuts
Prepare 2 x 7” cake pans, 3” deep. Spray the surfaces with pan coating lightly. Cut a piece of parchment paper to fit the bottom of the pan. Mix the crushed cookies, butter, and first sugar, and press on top of the paper.
In a mixer, with a paddle, blend the cream cheese, and both sugars. Scrape down at least once and make very smooth. Add the eggs slowly, while beating, and then the liqueur. Add the pumpkin, and spices last, and mix well. Make sure to scrape the bowl to ensure a very smooth, even, batter.
Pour the batter into each pan equally. Bake on pans, sitting in at least 1” of water, at 350 degrees, for about 1 hour, until they are set. Allow to cool in the water for at least 30 minutes, and then put in the refrigerator overnight.
Take 3 cake circles, 2 of which are 7” in diameter. Unmold the cheesecake by holding in very hot water, or by moving over an open flame, until they are loose from the pan. Turn upside down, carefully, onto a larger cake circle, remove the paper, and invert onto a 7” circle.
Toast the hazelnuts (or other nuts), and grind them coarsely. Press onto the sides of the cake as garnish. Cover loosely, and refrigerate, or freeze. To slice, use plastic fishing line, or a hot, wet long knife.
2 x 7" cakes
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