Pumpkin Cheesecake With Glazed Hazelnuts

• Crust:
• 1 cup graham cracker crumbs (about 7 cookie sheets)
• 2 tablespoons granulated sugar
• 2 tablespoons butter, melted
• Cooking spray
• Filling:
• 2 (8-ounce) blocks Neufchatel cheese
• 2 (8-ounce) blocks fat-free cream cheese
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons pumpkin-pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 4 large eggs
• 1 (15-ounce) can pumpkin
• Topping:
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1/3 cup chopped hazelnuts

1. Preheat oven to 325u0b0.
2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside.
3. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add 1 cup granulated sugar and next 6 ingredients (through cardamom), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. Pour mixture into prepared pan.
4. Bake at 325u0b0 for 1 hour and 20 minutes or until center of the cheesecake barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
5. To prepare topping, combine brown sugar and butter in a small skillet over medium heat; cook 3 minutes or until mixture melts, stirring occasionally. Add nuts, stirring to coat; cool to room temperature. Crumble and sprinkle over cake.

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Taken from www.myrecipes.com/recipe/pumpkin-cheesecake-with-glazed-hazelnuts (may not work)