Name: Pumpkin Frangelico Cheesecake
Yield: 4 servings
Ingredients: Crust; 24 gingersnaps; 3 tablespoons granulated sugar; 1/4 cup butter, melted; Filling; 16 ounces cream cheese, softened; 1 (16 ounce) can unsweetened solid-pack pumpkin; 5 eggs; 3/4 cup brown sugar, packed; 1/2 cup Frangelico; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 1/2 teaspoon ground ginger; 1/4 teaspoon fresh nutmeg; 1/4 teaspoon ground cloves; Sour Cream Topping; 16 ounces sour cream; 1/4 cup granulated sugar; 1/4 cup Frangelico

Servings: 4 persons

Crust
24 gingersnaps
3 tablespoons granulated sugar
1/4 cup butter, melted
Filling
16 ounces cream cheese, softened
1 (16 ounce) can unsweetened solid-pack pumpkin
5 eggs
3/4 cup brown sugar, packed
1/2 cup Frangelico
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon fresh nutmeg
1/4 teaspoon ground cloves
Sour Cream Topping
16 ounces sour cream
1/4 cup granulated sugar
1/4 cup Frangelico

1
Grind gingersnaps finely; add sugar and mix well. Add butter and mix well. Then press into bottom of 9-inch springform pan. Refrigerate until ready to use. Position rack in middle of oven. Then preheat oven to 350 degrees F.
2
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 begins to brown, almost 55 minutes.
3
Blend items for topping well. Without removing cake from oven, pour evenly over cake, starting at edges, spread if necessary. Bake 10 minutes. Remove and cool on rack. Refrigerate for 12 hours.
4
Let stand at room temperature for 30 minutes before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Frangelico Cheesecake

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