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Pumpkin Frangelico Cheesecake Recipe

Indulge in the irresistible flavors of fall with this Pumpkin Frangelico Cheesecake! Creamy pumpkin spiced with warm hazelnut notes from Frangelico liqueur creates a decadent dessert experience. This recipe from bakespace.com is perfect for Thanksgiving or any autumn gathering. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 95 mins
Calories 421 kcal
Protein 13g
Rating 4.0 (1 Reviews)
Pumpkin Frangelico Cheesecake 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Frangelico Cheesecake

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How to Make Pumpkin Frangelico Cheesecake

  1. Grind 1 ½ cups gingersnap cookies finely into crumbs.
  2. Add ¼ cup granulated sugar to the crumbs and mix well.
  3. Add 6 tablespoons (3 ounces) melted unsalted butter to the crumb mixture and mix until evenly moistened.
  4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  5. Refrigerate the crust while you prepare the filling.
  6. Position an oven rack in the middle of the oven and preheat to 350°F (175°C).
  7. In a blender, combine 3 (8 ounce) packages cream cheese, softened; 1 (15 ounce) can pumpkin puree; 1 cup granulated sugar; ¾ cup Frangelico liqueur; 2 large eggs; 1 teaspoon vanilla extract; and ½ teaspoon ground cinnamon. Blend until completely smooth and creamy.
  8. Pour the filling into the prepared crust.
  9. Bake for 50-55 minutes, or until the edges of the cheesecake begin to pull away from the sides of the pan and the center is just set. The top may crack slightly, this is normal.
  10. While the cheesecake is baking, prepare the topping: In a small bowl, whisk together ¼ cup heavy cream, 2 tablespoons Frangelico liqueur, and 1 tablespoon powdered sugar until smooth and slightly thickened.
  11. Remove the cheesecake from the oven. Carefully and evenly pour the topping over the warm cheesecake, starting at the edges and spreading gently if necessary.
  12. Return the cheesecake to the oven and bake for an additional 10 minutes.
  13. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  14. Once cooled, cover and refrigerate for at least 12 hours, or preferably overnight, to allow the cheesecake to set completely.
  15. Let the cheesecake stand at room temperature for 30 minutes before serving for optimal slicing and enjoyment.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

106g

Fat

76g

Carbs

12g

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Time To Make Course Main Ingredient Preparation Desserts Vegetables Cheesecake Squash 4 Hours Or Less