STEFEN'S WHITE-CHOC. HAZELNUT PUMPKIN CHEESECAKE

Crust:
3/4 Cup Vanilla Wafers
1 Cup Sugar
1/4 Cup Ground Hazelnuts

Filling:
3 Tablespoons Flour
3 Tablespoons Sugar
1 Teaspoon Pumpkin Pie Spice
3 Tablespoons Butter, melted
3(8)oz. Cream Cheese, softened
1 Cup Canned Pumpkin
4 Eggs
1 Cup White Chocolate, coarsely chopped

Topping:
1/4 Cup Hazelnuts, toasted


In a small bowl combine the crust ings. and mix well. Press the mixture into the bottom and 1/2 inch up the sides of a springform pan. Bake the crust on 325 for 10 minutes and then remove from oven and set aside. Reduce the oven temp. to 300.
 In a large bowl, blend cream cheese, sugar, flour and pumpkin pie spice. Beat with a electirc mixer on low, so that less air will get into the mixture, so it will not crack when baking. Add the pumpkin and eggs and beat until well blended. Stir in the white choc. and pour into the crust-lined pan. Then sprinkle on the chopped hazelnuts. Bake at 300 for 1 hour. Turn off heat and leave the cheesecake in the oven for 30 minutes or until firm with the door closed. Remove the cheesecake and chill. Keep ref.













































In a large bowel, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.



Bake at 300o for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.