Pumpkin Cheesecake with Frangelico

Course : Cheesecakes
Serves: 10
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24 pieces Gingersnaps
3 tablespoons sugar
1/4 cup butter -- melted
16 ounces cream cheese -- at room temperature
16 ounces pumpkin, canned -- solid pack, unsweete
5 large 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

Preparation / 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.

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