Pumpkin Cheesecake Baci Perugina

Baci® Perugina® Pumpkin cheesecake


For the crust:

  • 1 ¾ cup chocolate graham cracker crumbs (from chocolate graham crackers)
  • ½ cup hazelnuts finely chopped
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 3 tbsp Colavita Extra Virgin Olive Oil

For the topping:

  • 6-8 Baci® Perugina® roughly chopped

For the filling:

  • 1 ½ cups pumpkin puree
  • 3 large eggs
  • ½ cup packed light brown sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla
  • 1 tbsp bourbon (optional)
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 ½ tsp cinnamon
  • ½ tsp freshly grated nutmeg
  • ½ tsp ground ginger
  • 3 (8-ounce) packages cream cheese, at room temperature
Baci® Perugina® Pumpkin cheesecake
80 minutes
  • Stir together graham cracker crumbs, hazelnuts, sugars and olive oil in a bowl until combined.
  • Press crumb mixture evenly into the only the bottoms of the springform pans.
  • Put the oven rack in the middle position and preheat the oven to 350°F.
  • Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon (if using) in a bowl until combined.
  • In a separate bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.
  • Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
  • Reduce speed to medium, then add pumpkin mixture and beat until smooth.
  • Pour filling into the pans, on top of the crust, smoothing the tops.
  • Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes.
  • Sprinkle with chopped Baci® Perugina®