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- Preparing Time: 10 hours
- Total Time: -
- Served Person: 8
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground allspice
- 3/4 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 3 tablespoons brown sugar
- 1/3 cup maple syrup
- 1 1/2 cups gingersnap cookie crumbs
- 4 eggs
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups canned solid pack pumpkin
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup ground hazelnuts
- Carbohydrate 62
- Cholesterol 229
- Fat 56.7
- Protein 13.3
- Sodium 366
- Calories 793 calories;
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
