Pumpkin Cheese Cake with Frangelico

Nancy R

By
@Robeyone

This Won First Place in some contest. It is by Nancy Moore. I have had it three times, and it is a keeper for sure! This is not my picture But looks close. Enjoy!


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Comments:

Serves:

8-10

Prep:

45 Min

Cook:

45 Min

Ingredients

GINGERSNAP CRUST:

24
gingersnaps
4 Tbsp
sugar
1/2 c
butter, softened
1/2 c
finely chopped pecans

PUMPKIN FILLING:

16 oz
cream cheese, room temp.
1 - 16 oz
can of unsweetened solid packed pumpkin
5
eggs
1 c
packed brown sugar
1/2 c
frangelico ( hazelnut liqueur)
1 tsp
cinnamon
1 tsp
vanilla
1/2 tsp
ginger
1/4 tsp
freshly ground nutmeg
1/4 tsp
ground cloves
1/4 tsp
salt

TOPPING:

1 1/2 c
whipping cream
1/4 c
sugar
2 Tbsp
frangelico ( hazelnut liqueur)
3-5
finely ground toasted pecans

Directions Step-By-Step

1
Gingersnap Crust:

In a food processor grind gingersnaps, sugar, pecans running slowly. Add softened butter. Press into bottom of a nine inch springform pan. Freeze 15 minutes or make 2-3 days before.
2
Pumpkin Filling:

Preheat oven to 350. Blend all ingredients well. Pour into pan, and bake 45 minutes. Center will not be firm. You may use a water bath in the cooking process if you wish.
3
Topping:

Beat cream, adding sugar and liqueur until stiff peaks form. Cover sides and top of cooled cheese cake. Sprinkle with toasted nuts, and refrigerate 12 hours or overnight. Let stand 30 minutes before serving.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy