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Creamy Hazelnut Pumpkin Cheesecake

Pumpkin, hazelnuts and chocolate are the dream trio you didn't know you needed in your life! I love creamy pumpkin cheesecake and this twist made with hazelnuts and chocolate-hazelnut spread (aka Nutella!) has mega jazz hands. My favorite part of this Hazelnut Pumpkin Cheesecake (besides how good it is) is that it can be made days ahead of time (see notes) making it the ultimate make-ahead dessert.
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Course: Dessert
Cuisine: Cheesecake
Servings: 8 -12
Author: Rebecca Firth

Ingredients

To Start

  • 15 ounces (1 3/4 cups or 425 g) pure pureed pumpkin (see note)

For the Crust

For the Cheesecake

  • 14 ounces cream cheese (room temperature)
  • 1 ½ cup (300 g) granulated sugar
  • 1 teaspoon sea salt salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 5 large eggs (room temperature)
  • 8 oz (240 g) sour cream (room temperature)
  • 2 teaspoons (8 g) pure vanilla extract

To Garnish

  • Hazelnuts
  • Sea salt flakes

Instructions

To Start

  • Add the pumpkin puree to a medium saucepan over medium-low heat and cook, stirring constantly, for 8-10 minutes. This will bring out the pumpkin flavor and get rid of excess moisture. Then smear the cooked pumpkin puree over a stack of towels. This will get rid of even more moisture. Replace the towels if they become saturated. Set aside to cool.

For the Graham Cracker Crust

  • Grease a 9-inch (23-cm) nonstick springform pan and line with parchment paper.
  • Make the buttery graham cracker crust (replacing the finely chopped pecans with hazelnuts) all the way through baking and cooling using the instructions and how-to photos for my graham cracker crust here. Once cooled, spread the chocolate hazelnut spread over the crust. Grease the bare sides of the springform pan (above the crust) and set aside.

For the Cheesecake

  • Preheat your oven to 400°F (200°C) and place a heat-safe skillet or Dutch oven on the bottom oven rack. Boil 4 cups (1 L) water and set aside while you prepare your cheesecake filling. 
  • Place the cream cheese, granulated sugar, salt, cinnamon, cardamom, cloves, ginger and nutmeg in the bowl of an electric-stand mixer fitted with the paddle attachment and beat on low for about 2 minutes or until smooth. Scrape the sides and bottom of the bowl to make sure everything is combined and use the back of a spatula to smash out any lumps.
  • In a small bowl whisk the eggs together and then slowly stream them in with mixer on low for about 2 minutes or until combined. Add in the pumpkin, sour cream and vanilla; making sure each ingredient is well blended before adding in the next. Mix for an additional 2 minutes on low and pour through a fine-mesh sieve into the cooled crust.
  • Place in the center of the oven and pour the warm water into the skillet on the bottom rack and immediately close the door. Bake the cheesecake for 15 minutes and then reduce the heat 250°F (121°C) for an additional 45 minutes. When done the center will jiggle a bit and the sides will be set. Turn off the oven and let the cheesecake sit in it for 30 minutes with the door open. After 30 minutes, set the cheesecake on the counter and let it sit at room temperature for at least an hour. When cool, wrap tightly in the springform and set in the fridge to chill and set overnight.
  • When ready to serve, take the side of the springform pan off…you may need a knife to gently run along the side. Periodically clean the knife with a damp cloth to keep everything as clean and smooth as possible. Follow this same advice when cutting slices. Garnish the top with raw hazelnuts + sea salt flakes.

Notes

Pureed Pumpkin 

Make sure you use pure pureed pumpkin (in the US I love Libby's); do not use pumpkin pie filling.

Cream Cheese

Use the blocks of cream cheese rather than cream cheese spread that comes in the tub. Philadelphia is my favorite brand for cheesecakes.
Make absolutely sure that your cream cheese is at room temperature before starting for the creamiest cheesecake.

Make Ahead Notes

This cheesecake is best made ahead and I personally like to do it over several days. I might make the crust one day and then fill it with the cheesecake filling the next day and then serve on the third day after an overnight chill. This all makes it especially perfect for Thanksgiving (or any holiday/event where you’ll have lots more to cook). I recently made it with toasted meringue  — try it!

Freezing Your Cheesecake

You can wrap the cheesecake tightly in the springform pan and freeze it for 1 to 2 months. Defrost, still wrapped, in the fridge overnight.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo