pumpkin cheese cake with frangelico

Ingredients For pumpkin cheese cake with frangelico

• 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