Pumpkin Cheesecake

Hazelnut Streusel Crust

1 5/8 c. Pastry Flour
1/2 c. Brown Sugar
2/3 c. Hazelnut Flour (meal)
1 ¼ stick of Butter

Place the ingredients in a bowl with a paddle attachment and mix until a streusel is formed.
Place half of the streusel into a pie pan and press down to form a crust.
Bake at 350 degrees for 12 minutes or until crust starts to brown. Allow to cool.

Pumpkin Filling

16 oz. Cream Cheese (room temperature)
3/4 tsp. Allspice
1/2 Tbsp. Cinnamon
1 c + 6 Tbsp. Sugar
1 1/2 Tbsp. Maple Syrup
1 3/4 c. Pumpkin Puree
3 Eggs
3/4 tsp. Vanilla Extract

With paddle attachment, cream together the cream cheese, allspice and cinnamon. Scrape bowl.
Add sugar and mix till incorporated, scraping bowl as needed.
Add maple syrup and pumpkin puree, scraping bowl frequently.
Add eggs slowly and mix til incorporated. Scrape again and mix briefly.
Pour onto prebaked hazelnut streusel crust. Sprinkle remaining hazelnut streusel over the top and bake at 300 degrees in convection oven for about 40 minutes or until filling is set.
Cool overnight and portion the following day.