Pumpkin-Hazelnut Cheesecake

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 2 tablespoons butter at room temperature
• 2 tablespoons canola oil 
• 2 large egg whites 
• 2 large egg yolks 
• 2 large eggs 
• 0.3 cup flour all-purpose
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.5 cup ground hazelnuts 
• 2 tablespoons hazelnuts toasted chopped
• 0.5 cup part-skim ricotta cheese 
• 1 cup pumpkin unsweetened
• 0.3 teaspoon salt 
• 1 Dash salt 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 
• 0.5 cup non-dairy whipped topping fat-free frozen thawed
• 1 tablespoon frangelico (hazelnut liqueur)

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• knife
• wire rack
• blender
• springform pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, sprinkle hazelnut flour evenly on a rimmed baking sheet.
3. Bake at 350 for 10 minutes or until the color of peanut butter, stirring once. Cool.
4. Combine 1/2 cup sugar, oil, and butter in a large bowl; beat with a mixer at medium speed until well blended.
5. Add egg whites; beat until well blended.
6. Add liqueur; beat 1 minute.
7. Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife.
8. Combine hazelnut flour, all-purpose flour, baking powder, and dash of salt in a bowl.
9. Add flour mixture to sugar mixture. Beat at low speed 1 minute. Spoon batter evenly into a 9-inch springform pan coated with baking spray.
10. Bake at 350 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
11. Reduce oven temperature to 30
12. To prepare cheesecake, place cream cheese and ricotta cheese in a large bowl. Beat with a mixer at medium-high speed until smooth (about 3 minutes).
13. Add 3/4 cup sugar and next 6 ingredients (through egg yolks); beat at low speed until smooth.
14. Add pumpkin; stir gently until combined.
15. Pour cheesecake batter over top of cooled cake.
16. Bake at 300 for 1 hour or until cheesecake center barely moves when pan is touched.
17. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours or overnight.
18. To prepare brittle, cover a large baking sheet with parchment paper. Draw a 14 x 2-inch area on paper; sprinkle nuts inside marked space.
19. Place 1/3 cup sugar in a small, heavy saucepan over medium heat, and cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 2 minutes). Continue cooking 1 minute or until golden (do not stir).
20. Drizzle caramelized sugar over nuts.
21. Let stand 10 minutes or until firm; break into 14 pieces. Slice cheesecake into 14 slices; top each serving with about 1 1/2 teaspoons whipped topping and 1 piece brittle.
22. Nutrition Note: If you substitute an equivalent amount of whipped cream for the whipped topping to garnish, you will add 10 calories, 6g fat, and 1g sat fat to each serving.