Title: Pumpkin Frangelico Cheesecake
Categories: Dessert
Yield: 10 Servings
| 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 liqueur |
| 3/4 | ts | Cinnamon, ground |
| 1/2 | ts | Ginger, ground |
| 1/4 | ts | Nutmeg, ground |
| 1/8 | ts | Cloves, ground |
| 1 | ts | Vanilla extract |
| TOPPING |
| 2 | c | Sour cream |
| 1/4 | c | Sugar, granulated |
| 1/4 | c | Frangelico liqueur |
| 10 | | Hazelnuts, whole |
Combine ginger snaps and sugar in food processor and process until fine.
With machine running, add melted butter and process until crumbly. Pat into
bottom of 9-inch springform pan. Freeze for 20 minutes. In food processor
or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico,
cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour
into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk
together the sour cream, sugar and Frangelico for topping. Carefully pour
over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes
longer or until edges begin to bubble. Remove from oven, cool completely
and refrigerate overnight. To serve, run a small knife around the edge of
the cake and then release the spring form. Transfer to serving platter.
Decorate with whipped cream and whole hazelnuts. Leave cake at room
temperature for 45 minutes before serving to improve flavor. By
fatfree-request@fatfree.com on Jun 16, 1997