Hazelnut Pumpkin Cheesecake

originally part of the fallish feast

(adapted from Cooking Pleasures Magazine - Nov 2006 Pumpkin-Praline Cheesecake)

Cook 2 small pie pumpkins, and puree pulp (2-3 cup yield) / 1 can Libby's Pumpkin. Can be done in advance and refrigerated.

Crust
2 cups crushed Vanilla Wafer cookies
1 cup chopped and toasted hazelnuts
1/2 cup brown sugar
1/4 cup melted butter
Combine ingredients and press into the bottom of buttered spring form pan. Cook at 350 degrees for 10 minute. Cool on rack

Cheesecake

3-8 oz packages cream cheese, softened
2-3 cups pureed pumpkin.
1 cup packed brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/4 tsp nutmeg
4 eggs

Wrap bottom of spring form pan with heavy duty foil. Heat oven to 300 degrees. Either process ingredients in food processor or use mixer. Blend cream cheese until smooth and creamy. Add pumpkin, brown sugar, cinnamon, ginger, cloves and nutmeg and blend thoroughly. Add two eggs at a time and blend till combined. Pour over cooled crust. Place spring form pan in shallow baking dish and fill pan with enough hot water to cover the bottom half of the cheesecake pan. Bake 60-75 minutes until edges are puffed and top is dry to the touch. Center will move slightly but not ripple. Remove cake from water bath, remove foil. Cook on wire rack for 1 hour.

Topping
1/2 cup packed brown sugar.
1/2 cup whipping cream
1/2 cup coarsely chopped toasted hazelnuts

Heat brown sugar and cream in small saucepan over medium heat until dissolved, stirring constantly lead. Reduce heat to medium low. Simmer 5 minutes or until thick. Remove from heat, stir in nuts. Pour over cheesecake. Move Cheesecake to refrigerator for 6-8 hours or overnight.