Pumpkin Frangelico Cheesecake
-----CRUST----- 24 Gingersnaps 1/2 c Butter -- melted 3 tb Sugar -----FILLING----- 16 oz Cream cheese -- softened 16 oz Pumpkin puree 5 Eggs 3/4 c Sugar, brown 1/2 c Frangelico liq...
Ingredients
- 1/2c butter -- melted
- 3tb sugar
- 16ozpumpkin puree
- 5eggs
- 3/4c sugar, brown
- 1/2c frangelico liqueur
- 3/4ts cinnamon, ground
- 1/2ts ginger, ground
Directions
- 1
CRUST----- 24 Gingersnaps 1/2 c Butter -- melted 3 tb Sugar -----FILLING----- 16 oz Cream cheese -- softened 16 oz Pumpkin puree 5 Eggs 3/4
- 2
With machine running, add melted butter and process until crumbly
- 3
Pat into bottom of 9-inch springform pan
- 4
Freeze for 20 minutes
- 5
In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla unti
- 6
Pour into prepared crust and bake at 350F for 45 minutes
- 7
Meanwhile, whisk together the sour cream, sugar and Frangelico for topping
- 8
Carefully pour over top of hot cake, smoothing with a spatula