Pumpkin Cheesecake with Frangelico
| Yield: | 10 Servings |
| Categories: | Pies |
| CRUST | ||
| 24 | Gingersnaps | |
| 3 | tb | Sugar |
| 1/4 | c | Butter; melted |
| FILLING | ||
| 16 | oz | Cream cheese (room temperature) |
| 1 | cn | (16-oz) solid pack; unsweetened; pumpkin |
| 5 | Eggs | |
| 3/4 | c | Brown sugar |
| 1/2 | c | Frangelico (hazelnut liquer) |
| 1 | ts | Cinnamon |
| 1 | ts | Vanilla |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Nutmeg (freshly grated; if possible) |
| 1/4 | ts | Ground cloves |
| SOUR CREAM TOPPING | ||
| 16 | oz | Sour cream |
| 1/4 | c | Sugar |
| 1/4 | c | Frangelico |
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