Pumpkin frangelico cheesecake

10 Servings

Ingredients

Quantity Ingredient
24 Gingersnaps
½ cup Butter; melted
3 tablespoons Sugar
16 ounces Cream cheese; softened
16 ounces Pumpkin puree
5 Eggs
¾ cup Sugar, brown
½ cup Frangelico liqueur
¾ teaspoon Cinnamon, ground
½ teaspoon Ginger, ground
¼ teaspoon Nutmeg, ground
⅛ teaspoon Cloves, ground
1 teaspoon Vanilla extract
2 cups Sour cream
¼ cup Sugar, granulated
¼ cup Frangelico liqueur
10 Hazelnuts, whole
From David Wood Dessert Book
Calgary Sun, Monday, October 30, 1990
per Fred Towner Submitted By
3 JUL 1995 080920 ~0500

Directions

CRUST

FILLING

TOPPING

Combine ginger snaps and sugar in food processor and process until fine. With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes. In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, ½ cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble. Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter. Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour.

WARING@... (SAM WARING) On

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