So, if happiness were a flavor, what would it taste like? I vote any dessert made for the Thanksgiving Day table. Something about the smells, colors and the taste equals pure happiness. Chocolate Hazelnut Pumpkin Cream Cheesecake has all the above covered,
Sing Hallelujah! Come on get happy!
My Pumpkin cheesecake is always requested at the holidays. I try to change it up every year, but I believe this one might be here to stay. How can you beat a New York-style cheesecake, combined with all the great things about a pumpkin pie, and then topped off with chocolate ganache and hazelnuts to boot? Wow, an early holiday present for you!
I’m actually working on a few different types of cheesecake for a New Year’s Eve bash at the Boulder Broker Inn. They are offering great room rates for New Year’s Eve. I’m happy about that because I know I will need a place to hang my hat after a long night of indulging — in cheesecakes, that is. Geesh, I told you I was turning over a new leaf.
Anyhow, perhaps a champagne-themed cheesecake is in order for New Year’s with my Broker Inn peeps. Good grief, poor Thanksgiving — overshadowed again. Back to talking turkey.
Not only will you love how this cheesecake tastes — oh, how my thighs are growing as we speak — but you will love how it looks at your Thanksgiving table. (And we know that is half the battle right there.)
Oh, and don’t worry about my thighs or yours. Just eat a piece, not the whole cake. Maybe two pieces and then turkey trot right on over to the gym.
So put your best pilgrim hat on, break out your turkey cake platter (they are out there, I swear) and delight in the flavors that are, indeed, happiness! Now, follow the directions, put some love into it and invite me over when it’s done.
Before you start
Make sure to take out your cream cheese and eggs at least 25 minutes before baking. Wrap foil tightly around the bottom of your spring form pan. You can toast your hazelnuts a few days before you make your cheesecake. It is best to make this the day before you are going to serve it.
Chocolate Hazelnut Pumpkin Cream Cheesecake
2 cups chocolate graham cracker crumbs
1/2 cup hazelnut
4 T unsalted butter (melted)
32 ounces softened cream cheese (4 blocks)
1 cup brown sugar
1-1/2 t vanilla
1/4 tsp. salt
2 t cinnamon
1 t allspice
1 t nutmeg
1 T Flour
4 eggs
15 ounces pumpkin puree
1/2 cup heavy whipping cream
1 cup heavy whipping cream
1 cup chopped chocolate (semi-sweet or dark)
1/2 cup toasted chopped hazelnuts
Preheat oven to 350.
Wrap foil around bottom of 9-inch spring form pan. Spray bottom with non-stick cooking oil.
Combine chocolate cracker crumbs and hazelnuts. Pour melted butter over top and stir until well combined. Press down and slightly up sides of prepared pan. Bake for 7-10 minutes. Take out and let cool.
In food processor, or with beaters in large bowl, beat softened cream cheese and brown sugar until fluffy. Add in vanilla, salt, cinnamon, allspice, nutmeg and flour until mixed. Beat in eggs one at a time. Add pumpkin and whipping cream and beat until cheesecake batter is smooth.
Pour into prepared crust and set pan on baking sheet.
Bake for 50-55 minutes until sides start to puff and center slightly jiggles. Set on wire rack and cool for hour on counter. Cover and put in refrigerator for at least six hours or overnight.
Before serving, place chocolate in medium metal bowl. Heat whipping cream on low until starts to simmer. Pour hot whipping cream over chocolate and let set about 15 minutes. Slowly stir until smooth.
Take out cheesecake. Pour chocolate over cheesecake and smooth on top and down sides. Sprinkle toasted hazelnuts over top. Let set. Cut, serve and enjoy!
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel
2. To contact Danette at the station, visit 2thedeuce.com, and click on
Daybreak on the Deuce. To chat and/or send comments and suggestions,
write to jdromega@aol.com.
