Pumpkin Frangelico Cheesecake
| Yield: | 10 Servings |
| Categories: | Desserts |
| 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 | ts | Vanilla extract |
| TOPPING | ||
| 2 | c | Sour cream |
| 1/4 | c | Sugar, granulated |
| 1/4 | c | Frangelico liqueur |
| 10 | Hazelnuts, whole |
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