Heat oven to 325. Mix first 4 ingredients together for crust. Press into bottom and 1/2 up sides of 9 in springform pan. Bake crust 10 mins. Remove from oven. Set aside. Reduce oven to 300. In large bowl, blend cm cheese, sugar, flour and pumpkin pie spice with electric mixer on low speed. Add pumpkin and eggs and beat until well combined. Stir in white choc pieces. Pour filling into crust, then sprinkle with chopped hazelnuts. Bake at 350 for 1 hour. Turn off heat and leave cheesecake in the oven with door closed for another 30 mins or longer until set. Remove cheesecake and chill.
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|Serving Size: 1 Serving (1302g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1914 (48%)|
|Amt Per Serving||% DV|
|Total Fat 212.7g||284 %|
|Saturated Fat 86.4g||432 %|
|Monounsaturated Fat 90.9g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 1967.4mg||605 %|
|Sodium 2119.3mg||73 %|
|Potassium 1644.9mg||43 %|
|Total Carbohydrate 471.9g||139 %|
|Dietary Fiber 32.6g||130 %|
|Sugars, other 439.3g|
|Protein 71.3g||102 %|
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Calories per serving: 3963
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