Pumpkin Cheesecake


* 1,5 cups graham cracker crumbs.
* 2 tbsp granulated sugar.
* 1/2 tsp cinnamon.
* 1/4 cup melted unsalted butter.
* 16 oz cream cheese (at room temperature).
* 15 oz can pumpkin.
* 5 eggs.
* 3/4 cup packed brown sugar.
* 1 tsp cinnamon.
* 1 tsp vanilla.
* 1/2 tsp ground ginger.
* 1,5 cups sour cream.
* 3 tbsp granulated sugar.
* Hazelnuts for topping.



Preheat oven to 350F.
Make the crust - In medium bowl, combine crumbs, 1/2 tsp cinnamon and sugar. Add melted butter. Press down flat into a 9-inch springform pan and chill in the fridge. In a stand mixer or food processor beat cream cheese until smooth, then add pumpkin, eggs, sugar, cinnamon, vanilla and ginger. Process until well combined and then spread the filling over the chilled crust. Bake for 50 min. Meanwhile combine sour cream with sugar. When the Cheesecake is ready, spread the sour cream over the cake and bake for 10 more minutes. Cool in pan on a wire rack for 2 hours, then cover with a plastic wrap and chill in the fridge overnight. Top with hazelnuts and enjoy! 


This recipe is sponsored by Fresh Direct. All opinions are mine.