1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 8|
|Calories from Fat: 501 (45%)|
|Amt Per Serving||% DV|
|Total Fat 55.6g||74 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 1125.6mg||346 %|
|Sodium 855.1mg||29 %|
|Potassium 748.4mg||20 %|
|Total Carbohydrate 117.1g||34 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 111.1g|
|Protein 37.6g||54 %|
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Calories per serving: 1102
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