Bring in the fall season with this delicious dessert. Our Layered Chocolate-Hazelnut Pumpkin Cheesecake is the perfect way to punctuate a delicious meal.
What You Need
Original recipe yields 16 servings
1-1/4 cups crushed gingersnap s
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 can (15 oz.) pumpkin
4 egg s
1/4 cup chocolate-hazelnut spread
2 tsp. pumpkin pie spice
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Let's Make It
Heat oven to 325°F.
Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate-hazelnut spread; mix well. Stir pumpkin spice into remaining batter.
Pour chocolate batter over crust; cover with pumpkin batter.
Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Save 50 calories and 6g of fat, including 4g of sat fat, per serving by preparing recipe with PHILADELPHIA Neufchatel Cheese, and substituting 1 cup cholesterol-free egg product for the eggs, adding it to the Neufchatel mixture 1/4 cup at a time.
How to Soften the Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.