Recipe for cooking pumpkin frangelico cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Pumpkin Frangelico Cheesecake

Crust
24 gingersnaps
3 Tbsp. sugar
1/4 c. melted butter

Filling
16 oz. cream cheese (room temperature)
1 (16 ounce) can unsweetened solid pumpkin
5 eggs
3/4 c. firmly packed brown sugar
1/2 c. Frangelico
1 tsp. cinnamon
1 tsp. vanilla extract or flavoring
1/2 tsp. ground ginger
1/4 tsp. fresh nutmeg
1/4 tsp. ground cloves

Sour Cream Topping
16 oz. sour cream
1/4 c. sugar
1/4 c. Frangelico

Grind gingersnaps finely; add sugar and mix well. Add butter and mix well. Then press into bottom of 9-in. springform pan. Refrigerate until ready to use. Position rack in middle of oven. Then preheat oven to 350 degrees F.

Blend all ingredients until completely smooth. Pour filling into pan. Bake until edges of cake begin to pull away from sides of pan and cake turn golden, almost 55 mins..

Blend items for topping well. Without removing cake from oven, pour evenly over cake, starting at edges, spread if necessary. Bake 10 mins.. Remove and cool on rack. Refrigerate for 12 hours.

Let stand at room temperature for 30 mins. before serving.