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Pumpkin Cheesecake With Frangelico
Author/Submitted by: WCBANTA@american.edu (WC Banta)
Servings: 10
Categories:
Alcohol
/
Cheesecakes
/
Desserts
/
Pumpkin
Ingredients:
-----Crust----- 24
Gingersnaps 3
tablespoons
sugar 1/4
cup
butter,
melted
-----Filling----- 16
ounces
cream cheese,
at room temperature
16
ounces
pumpkin, canned,
solid pack, unsweete
5
eggs 3/4
cup
brown sugar 1/2
cup
Frangelico,
hazelnut liquer
1
teaspoon
cinnamon 1
teaspoon
vanilla 1/2
teaspoon
ground ginger 1/4
teaspoon
nutmeg,
freshly grated, if p
1/4
teaspoon
ground cloves
-----Sour Cream Topping----- 16
ounces
sour cream 1/4
cup
sugar 1/4
cup
Frangelico
Directions:
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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