Shelly's Recipe

PUMPKIN FRANGELICO CHEESECAKE

Category: Cheesecake

Crust
24 gingersnaps
1/2 cup butter; melted
3 tbsp sugar

Filling
16 oz cream cheese; softened
16 oz pumpkin puree
5 eggs
3/4 cup sugar, brown
1/2 cup Frangelico liqueur
3/4 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 tsp nutmeg, ground
1/8 tsp cloves, ground
1 tsp vanilla extract

Topping
2 cup sour cream
1/4 cup sugar,
1/4 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 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 350 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 flavor.