8 -12 servings
Ingredients:
For the crust:
7 ounces speculoos cookies about 24 cookies
1/2 cup hazelnuts toasted
1/3 cup brown sugar
7 Tablespoons melted salted butter
For layering:
1/4 cup Nutella
For the cheesecake:
4 (8 ounce) blocks of cream cheese room temperature
1 1/2 cups white granulated sugar divided
1/4 cup cornstarch
1 Tablespoon vanilla extract
4 large eggs room temperature
2/3 cup pureed pumpkin not pumpkin pie filling
1 teaspoon pumpkin pie spice
1/2 cup Nutella
9 Tablespoons evaporated milk I used 2%
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