Pumpkin Cheesecake With Frangelico Ingredients:

CRUST

24 Gingersnaps
3 tbsp sugar
1/4 cup butter, melted

FILLING

16 oz cream cheese, at room temperature
16 oz pumpkin, canned, solid pack, unsweete
5 eggs
3/4 cup brown sugar
1/2 cup Frangelico, hazelnut liquer
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/4 tsp nutmeg, freshly grated, if p
1/4 tsp ground cloves

SOUR CREAM TOPPING

16 oz sour cream
1/4 cup sugar
1/4 cup Frangelico

Pumpkin Cheesecake With Frangelico Preparation:

Crust: Grind gingersnaps and sugar in a food processor to fine crumbs.
With
machine running, slowly add butter. Press mixture into bottom of a 9 or
10"
spring-form pan. Freeze for 15 minutes (can be prepared up to 3 days
ahead).
Filling: Position rack in center of oven and preheat to 350. Blend all
filling
ingredients in food processor until smooth, stopping once to scrape down
sides
of work bowl. Pour filling into crust-lined pan. Bake until edges of
cake
begin to pull away from sides of pan and cake begins to brown (about 45
minutes); center will *not* be firm.
Topping: Whisk together all ingredients.
Without removing cake from oven, pour topping evenly over hot cake,
starting at
the edges. Spread evenly with a spoon or spatula. Continue baking until
edges
begin to bubble (about 10 minutes). Cool on rack and refrigerate at least
12 ho
(Can be prepared up to 2 days ahead). Run a sharp knife around edge of
pan before removing the form. Press hazlenuts around top edge of cake for
garnish.
Serves 10 (more or less)





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Per Serving (excluding unknown items): 492 Calories; 34g Fat (61.0%
calories from fat); 9g Protein; 40g Carbohydrate; 2g Dietary Fiber; 176mg
Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: [email protected] (WC Banta)

Preparation Time: 0:00