Layered Chocolate Hazelnut Pumpkin Cheesecake Food

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
• Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
• In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

LAYERED PUMPKIN-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
• Mix eggs, pumpkin, sugar and spices until blended. Beat cream cheese in medium bowl with mixer until creamy. Add pumpkin mixture; mix just until blended. Pour over crust.
• Bake 23 to 25 min. or until center is set; cool completely.
• Microwave chocolates and COOL WHIP in microwaveable bowl 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until chocolates are completely melted and mixture is well blended. Spread over cheesecake.
• Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

DOUBLE-LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.

PUMPKIN HAZELNUT CHEESECAKE

Steps:

• Spread the pumpkin puree on a couple of layers of paper towels to get rid of any excess moisture. Let drain for several hours.
• Preheat your oven to 350 degrees F. Butter a 9-inch nonstick springform pan. Put a kettle on to heat up some water. You'll need this for your water bath.
• Put the graham crackers, hazelnuts and brown sugar in a food processor fitted with the blade and pulse until the mixture becomes a fine crumb. Drizzle melted butter on top and pulse until just mixed and resembles wet sand. Press the mixture into the bottom of the prepared springform. Place the crust in the center of the oven for 10 minutes or until it starts to turn a little golden. Set aside to cool. Once cooled, spread the chocolate hazelnut spread over the crust, wrap the bottom of the springform pan in two layers of foil and set in the center of a roasting pan.
• Increase your oven temperature to 400 F.
• Put the cream cheese and granulated sugar in an electric-stand mixer fitted with the paddle attachment and beat on low until smooth. A couple of notes here... First, if you don't have an electric-stand mixer you can use your beautiful arms and a spatula to beat it into submission. Second, you don't want to add too much air, at any point, into this creamy mixture. Too much air can make unsightly cracks on your cheesecake. Thus keep it to a low-speed beating as much as possible. Once the cream cheese is smooth, add the salt, cinnamon, cardamom, cloves, ginger and nutmeg. Scrape the pumpkin off of the paper towels and in with the cream cheese mixture. Mix until completely combined taking care to scrape the sides and bottom of the mixing bowl so that everything is incorporated (do this periodically). Add the eggs, one at a time, making sure they are completely blended before adding the next. Lastly, add in the cream and vanilla. If you have any rogue bits that are still in chunks, smash them against the bowl to smooth out or you can pass the mixture through a sieve to eradicate any chunks. Pour the mixture on top of the hazelnut spread and place the roasting pan in the center of the oven.
• Pour your boiling water in the roasting pan being careful not to get any water in the springform pan with your cheesecake. Fill to about 1 cm up the side of the cheesecake pan. Should be about 3 to 4 cups of water.
• Bake for 15 minutes and then turn the temperature to 250 F and bake for 1 hour more.
• When the timer goes off, turn the oven off and let the pumpkin hazelnut cheesecake sit in the oven for 30 minutes, with the door open. Transfer to the counter to cool for several hours more. Once cool to the touch, wrap tightly and place in the fridge until ready to serve.
• 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 advice when cutting slices. Garnish the top with raw hazelnuts + sea salt flakes.

HAZELNUT LAYER CHEESECAKE

Steps:

• Make sponge base first.
• Line and grease a 9inch cake pan. Preheat oven to 180degrees celsius.
• Whisk egg yolks and sugar till pale and quite fluffy.
• In another bowl, whisk egg whites till foamy. Gradually whisk in sugar till stiff peaks form.
• Fold white mix into yellow mix. Sieve in flour and fold it in BY HAND, and not with the mixer.
• Finally fold in the oil or melted butter till well incorporated. Pour into pan and bake for 25-30 mins, till cooked.
• Immediately remove from cake tin and cool. Slice into 2 layers.Then using either the ring of an 8inch springform tin, or an 8 inch cake ring, cut out circles from each sponge (this is so that both are of exact equal size, thats why we make the cake slightly bigger).
• For Cheesecake:.
• If using gelatin leaves, soften in cold water. Then dissolve it in 40ml of hot water.
• If using gelatin POWDER, sprinkle onto 40ml water and leave for 5mins. Melt in the microwave and cool for a while.
• Whip whipping cream and set aside.
• Cream cream cheese and sugar till smooth and fluffy. Add in gelatin mix and mix well. Then fold in whipped cream.
• Fold in shredded chocolate and the diced hazelnuts.
• Assembly:.
• Lay one cake layer in the 8inch cake ring. Top with 1/2 of the cheese mix. Top with the second sponge layer and then top with the rest of the cheese mix.
• Refrigerate till set.

PUMPKIN HAZELNUT CHEESECAKE

Steps:

• Combine ginger snaps and sugar in food processor and process until fine.
• With machine running, add melted butter and process until crumbly.
• Pat into bottom of 9-inch spring-form pan.
• Freeze for 20 minutes.
• In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth.
• Pour into prepared crust and bake at 350F for 45 minutes.
• Meanwhile, whisk together the sour cream, confectioners sugar and Frangelico for topping.
• Carefully pour over top of hot cake, smoothing with a spatula.
• Bake for 10-15 minutes longer or until edges begin to bubble.
• Remove from oven, cool completely and refrigerate overnight.
• To serve, run a small knife around the edge of the cake and then release the spring form.
• Transfer to serving platter.
• Decorate with whipped cream and whole hazelnuts.
• Leave cake at room temperature for 45 minutes before serving to improve flavor.

LAYERED HAZELNUT CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined., Divide batter into thirds. Into one portion, stir in hazelnuts. Pour over crust. Refrigerate for 20 minutes or until set. Into second portion, gradually stir in melted chocolate. Spoon over bottom layer. Refrigerate for 45 minutes or until set., Spoon remaining batter over top. Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight., For topping, combine the white chips, water, corn syrup and coffee granules in a small saucepan; cook and stir over low heat until smooth. Cool to room temperature. Serve topping with cheesecake; garnish with hazelnuts. Refrigerate leftovers.

LAYERED HAZELNUT CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9 inch springform pan.
• In a large mixing bowl, beat the cream cheese and sugar until smooth.
• Add the eggs and vanilla; beat on low speed just until combined.
• Divide batter into thirds.
• Into one portion, stir in hazelnuts.
• Pour over crust.
• Refrigerate for 20 minutes or until set.
• Into second portion, gradually tir in melted chocolate.
• Spoon over bottom layer.
• Refrigerate for 45 minutes or until set.
• Spoon remaining batter over top.
• Place pan on a baking sheet.
• Bake at 350 for 50-60 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Cover and refrigerate overnight.
• For topping, combine vanilla chips, water, corn syrup and coffe granules in a saucepan; cook and stir over low heat until smooth.
• Cool to room temperature.
• Remove sides of springform pan.
• Serve cheesecake with topping; garnish with hazelnuts.
• Refrigerate leftovers.