Pumpkin cheesecake with frangelico
1 cheesecake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Gingersnaps | |
| 3 | tablespoons | Sugar |
| 16 | ounces | Cream cheese room temperature |
| 16 | ounces | Can solid pack, unsweetened, pumpkin |
| 5 | Eggs | |
| ¾ | cup | Brown sugar |
| 16 | ounces | Sour cream |
| ¼ | cup | Sugar |
| ¼ | cup | (1/2 stick) butter; melted |
| ½ | cup | Frangelico |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Freshly grated nutmeg |
| ¼ | teaspoon | Ground cloves |
| ¼ | cup | Frangelico |
Directions
CRUST
FILLING
SOUR CREAM TOPPING
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 F. 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 hours. (Can be prepared up to 2 days ahead). Run a sharp knife around edge of pan before removing the form. Press hazelnuts around top edge of cake for garnish.
Serves 10 (more or less).
From: melissab@... (Melissa Bruce) in rec.food.cooking.
Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-16-94