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PUMPKIN FRANGELICO CHEESECAKE
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 t 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 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
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