Delicious dessert option for this fall season
3/4 Cup vanilla wafer crumbs
1/2 Cup ground hazel nut
3 Tablespoons sugar
3 Tablespoons melted butter
3 8 Ounce packages of cream cheese, softened
1 Cup sugar
3 Teaspoons all-purpose flour
1 Teaspoon pumpkin pie spice
1 Cup canned pumpkin
1 Cup coarsely chopped white chocolate
1/4 Cup chopped hazelnut
Heat the oven to 350 Degrees. Combine the dry crust ingredients and mix. Add the melted butter and mix well. Using a 9' cake pan, place the crust and spread it out on the pan. Place pan in the oven and bake for 10 minutes. Afterwards remove the crust from the oven and reduce the temperature to 300 degrees.
In a large electric mixing bowl mix The Cream cheese, sugar, flour, and pumpkin pie spice at low speed.
Beat the pumpkin and egg until well mixed. Then add to the mix. Stir in the white chocolate. Pour the filling in the cake pan. Then sprinkle on the chopped hazel nut.
Bake the cake for an hour at 300 degrees. After the hour passed turn off the oven and with the door closed, let it set for 30 minutes then chill. This recipe makes a 9' inch cake. Enjoy!!