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Pumpkin Cheesecake With Frangelico

Author/Submitted by: WCBANTA@american.edu (WC Banta)
Servings: 10
Categories: Alcohol / Cheesecakes / Desserts / Pumpkin

Ingredients:
    -----Crust-----
24    Gingersnaps
3  tablespoons  sugar
1/4  cup  butter, melted
    -----Filling-----
16  ounces  cream cheese, at room temperature
16  ounces  pumpkin, canned, solid pack, unsweete
5    eggs
3/4  cup  brown sugar
1/2  cup  Frangelico, hazelnut liquer
1  teaspoon  cinnamon
1  teaspoon  vanilla
1/2  teaspoon  ground ginger
1/4  teaspoon  nutmeg, freshly grated, if p
1/4  teaspoon  ground cloves
    -----Sour Cream Topping-----
16  ounces  sour cream
1/4  cup  sugar
1/4  cup  Frangelico

Directions:
Crust: Grind gingersnaps and sugar in a food processor to fine crumbs. With machine running, slowly add butter. Press mixture into bottom of a 9 or 10" spring-form pan. Freeze for 15 minutes (can be prepared up to 3 days ahead). Filling: Position rack in center of oven and preheat to 350. Blend all filling ingredients in food processor until smooth, stopping once to scrape down sides of work bowl. Pour filling into crust-lined pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown (about 45 minutes); center will *not* be firm. Topping: Whisk together all ingredients. Without removing cake from oven, pour topping evenly over hot cake, starting at the edges. Spread evenly with a spoon or spatula. Continue baking until edges begin to bubble (about 10 minutes). Cool on rack and refrigerate at least 12 ho (Can be prepared up to 2 days ahead). Run a sharp knife around edge of pan before removing the form. Press hazlenuts around top edge of cake for garnish. Serves 10 (more or less)


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