Pumpkin 102: Frangelico cheesecake recipe
October 14, 2011
When I was discussing this recipe with some friends, one of them mentioned I might consider making it with a andamp;#8220;water back.andamp;#8221; A least thatandamp;#8217;s what I thought she said. So my response of, andamp;#8220;Geeez, thereandamp;#8217;s not that much booze in the cake!andamp;#8221; wasnandamp;#8217;t completely unwarranted.This is the same friend who, once upon a time, refused to serve my famous andamp;#8220;Memeandamp;#8217;s Wine Cakeandamp;#8221; to her children, declaring them underage. The very same friend who gave me a pewter wine stopper for Christmas and smirked when I didnandamp;#8217;t know what it was.Turns out she had said andamp;#8220;water bathandamp;#8221; to ensure no surface cracking. For this procedure, wrap a heavy aluminum foil around sides and bottom of cheesecake pan (usually spring form) before filling. Once filled, place cheesecake pan into large baking dish about 2-3 inches deep and then place all in pre-heated oven. Pour hot water into the larger pan, about 11andamp;#8260;2 to 2 inches deep. Bake as directed. Or you can risk it, forego the water bath, and if you get a crack, cover it with additional topping.Pumpkin Cheesecakewith FrangelicoCrust: 24 ginger snaps3 Tbls. sugar1andamp;#8260;4 cup butterGrind ginger snaps and sugar to a fine crumb. Slowly add butter. Press mixture into 9andamp;#8221; spring form pan. Freeze 15 minutes. Filling:16 oz. cream cheese (room temperature)16 oz. unsweetened pumpkin5 eggs3andamp;#8260;4 cups brown sugar1andamp;#8260;2 cup Frangelico1 tsp. cinnamon1 tsp. vanilla1andamp;#8260;2 tsp. ginger1andamp;#8260;4 tsp. nutmeg1andamp;#8260;4 tsp. clovesBlend all ingredients until smooth. Pour filling into crust-lined pan. Bake at 350 degrees for 45 minutes, until sides pull away, but center is not firm. Topping:16 oz. sour cream1andamp;#8260;4 cup of sugar1andamp;#8260;4 cup of FrangelicoWhisk together all ingredients. Without removing cake from oven, pour topping evenly over hot cake, starting with the edges. Spread evenly. Continue baking for about another 10 minutes. Cool on rack. Refrigerate 12 hours. Let stand at room temperature for 30 minutes before serving. Serves 8-10 people.
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