Pumpkin Frangelico Cheesecake
Source of Recipe
Internet
List of Ingredients
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
Recipe
Crust:
Combine gingersnap crumbs with sugar and butter, blend thoroughly. Line bottom of 9-inch springform 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.
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