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Steve2 in LA

Got one . . .REC: Pumpkin Cheesecake with Frangelico


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Joined: Feb 7, 2006

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Posted to Thread #12422 at 3:57 am on Oct 29, 2008

Pumpkin Cheesecake with Frangelico

(CRUST)
24 Ginger Snaps
3 Tbsp Sugar
cup melted unsalted Butter

(FILLING)
16oz Cream cheese, at room temperature
1 16oz can unsweetened solid pack Pumpkin
5 Eggs
cup firmly packed Brown Sugar
cup Frangelico liqueur
1 tsp Cinnamon
1 tsp Vanilla
tsp ground Ginger
tsp freshly grated Nutmeg
tsp ground Cloves

(TOPPING)
16oz Sour Cream
cup Sugar
cup Frangelico
10 whole Hazelnuts

For crust: Grind gingersnaps and sugar in food processor to fine crumbs. With machine running, slowly add butter. Press mixture into bottom of a 9 inch springform pan and freeze for 15 minutes

For filling: Position rack in center of oven and preheat to 350 degrees. Blend all ingredients in processor until smooth, stopping once to scrape down sides of work bowl. Pour filling into crust-lined pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, about 45 minutes; center will not be firm.

For topping: Whisk together sour cream, sugar and Frangelico. Without removing cake from oven, pour topping over hot cake starting at edges. Spread evenly then continue baking cake until edges begin to bubble, about 10 minutes. Cool on a rack then refrigerate at least 12 hours. Lightly press hazelnuts into top edge of cake. Let stand at room temperature for 30 minutes before serving.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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