Recipe - Pumpkin Frangelico Cheesecake

CRUST
24 Gingersnaps
One half cup Butter; melted
3 tablespoon Sugar

FILLING
16 ounce Cream cheese; softened
16 ounce Pumpkin puree
5 Eggs
Three fourths cup Sugar, brown
One half cup Frangelico liqueur
Three fourths teaspoon Cinnamon, ground
One half teaspoon Ginger, ground
One fourth teaspoon Nutmeg, ground
1/8 teaspoon Cloves, ground
1 teaspoon Vanilla extract

TOPPING
2 cup Sour cream
One fourth cup Sugar, granulated
One fourth cup 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 9inch springform pan. Freeze for 20 minutes. In food processor
or by hand, beat cream cheese, pumpkin, eggs, sugar, One half 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 1015 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 flavour.

From David Wood Dessert Book
Calgary Sun, Monday, October 30, 1990
per Fred Towner Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 3 JUL 1995 080920 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini