Chocolate Hazelnut Pumpkin Cream Cheesecake

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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.