PUMPKIN FRANGELICO CHEESECAKE
Crust:
1-1/2 cups ground gingersnaps
2 tablespoons sugar
2 tablespoons melted butter
1/4 cup chopped hazelnuts
Filling:
3 8-ounce packages cream cheese
3/4 cup sugar
4 eggs
2 cups sour cream
1/2 cup Frangelico liqueur
4 tablespoons melted butter
3/4 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon allspice
1 teaspoon vanilla
Topping:
1 cup sour cream
2 tablespoons Frangelico
- Crust: Combine gingersnap crumbs with sugar and butter, blend thoroughly.
- Line bottom of 9-inch spring-form pan with crumbs.
- Sprinkle crust with hazelnut crumbs.
- Chill while preparing other ingredients.
- Filling: In a mixer bowl, beat cream cheese and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Blend first cup of sour cream, the 1/2-cup Frangelico, the 4 tablespoons butter and the vanilla.
- Pour into prepared crust.
- Bake at 325 degrees for 65 minutes or just until set.
- Turn off oven and let cake remain in cooling oven for 1/2 hour.
- Topping: Stir together sour cream and Frangelico, spread over cheesecake.
- Return to oven for 3 minutes.
- Cool, then cover and chill.