Another great Frangelico dessert is my Frangelico Pumpkin Cheesecake. Been working on this creation for many years now and this really hits the spot for Thanksgiving or anytime.
@@@@@ Now You're Cooking! Export Format
Frangelico Pumpkin Cheesecake
----CRUST----
24 gingersnaps
1/2 cup butter; melted
3 tablespoon sugar
----FILLING----
16 ounce cream cheese; softened
16 ounce pumpkin puree
5 eggs
3/4 cup sugar, brown
1/2 cup Frangelico liqueur
3/4 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
1/8 teaspoon cloves, ground
1 teaspoon vanilla extract
----TOPPING----
2 cup sour cream
1/4 cup sugar, granulated
1/4 cup Frangelico liqueur
10 hazelnuts, whole; skins removed
Frangelico Pumpkin Cheesecake
----CRUST----
24 gingersnaps
1/2 cup butter; melted
3 tablespoon sugar
----FILLING----
16 ounce cream cheese; softened
16 ounce pumpkin puree
5 eggs
3/4 cup sugar, brown
1/2 cup Frangelico liqueur
3/4 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
1/8 teaspoon cloves, ground
1 teaspoon vanilla extract
----TOPPING----
2 cup sour cream
1/4 cup sugar, granulated
1/4 cup Frangelico liqueur
10 hazelnuts, whole; skins removed
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, 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.
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, 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.
Notes: ©WHStoneman
Yield: 10 servings
** Exported from Now You're Cooking! v5.86 **
No comments:
Post a Comment