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Pumpkin Frangelico Cheesecake

Source of Recipe


internet






List of Ingredients



• CRUST:
  
• 1 1/2 cups ground gingersnaps
  
• 2 T sugar
  
• 2 T melted butter
  
• 1/4 cup chopped hazelnuts
  
• FILLING:
  
• 3 (8 oz) pkgs cream cheese, softened
  
• 3/4 cup sugar
  
• 4 eggs
  
• 2 cups sour cream
  
• 1/2 cup Frangelico liqueur
  
• 4 T melted butter
  
• 3/4 cup pumpkin
  
• 1/2 tsp cinnamon
  
• 1/4 tsp ground clove
  
• 1/4 tsp ground allspice
  
• 1 tsp vanilla
  
• TOPPING:
  
• 1 cup sour cream
  
• 2 T Frangelico
  






Instructions



1. Crust: Combine gingersnap crumbs with sugar and butter, blend thoroughly. Line bottom of 9" springform pan with crumbs. Sprinkle crust with hazelnut crumbs. Chill while preparing other ingredients.
   
   
2. 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, 1/2 cup Frangelico, 4 T butter, and vanilla. Pour into prepared crust.
   
   
3. 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.
   
   
4. Topping: Stir together sour cream and Frangelico, spread over cheesecake. Return to oven for 3 minutes. Cool, then cover and chill.