Shelly's Recipe

PUMPKIN FRANGELICO CHEESECAKE

Category: Cheesecake

Crust:
1-1/2 cups ground gingersnaps
2 tbsp sugar and melted butter
1/4 cup chopped hazelnuts

Filling:
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
4 eggs
2 cups sour cream
1/2 cup Frangelico liqueur
4 tbsp melted butter
3/4 cup pumpkin
1/2 tsp cinnamon
1/4 tsp ground cloves, nutmeg and allspice
1 tsp vanilla

Topping:
2 cup sour cream
1/4 cup sugar and Frangelico
10 hazelnuts, whole

Crust: Combine gingersnap crumbs with sugar and butter, blend thoroughly. Line bottom of 9-inch springform pan with crumbs. Sprinkle crust with hazelnut crumbs. Chill while preparing other ingredients.

Filling: In a mixer bowl, beat cream cheese and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend first cup of sour cream, the 1/2-cup Frangelico, the 4 tablespoons butter and the vanilla. Pour into prepared crust.

Bake at 325 for 65 minutes or just until set. Turn off oven and let cake remain in cooling oven for 1/2 hour.

Topping: Stir ingredients, spread over cheesecake. Return to oven for 3 minutes. Remove from oven and cool completely, then cover and refrigerate overnight.