pumpkin cheese cake with frangelico

Ingredients

• GINGERSNAP CRUST:
• 24 - gingersnaps
• 4 tablespoons sugar
• 1/2 cup butter, softened
• 1/2 cup finely chopped pecans
• PUMPKIN FILLING:
• 16 ounces cream cheese, room temp.
• 1 - 16 ounces can of unsweetened solid packed pumpkin
• 5 - eggs
• 1 cup packed brown sugar
• 1/2 cup frangelico ( hazelnut liqueur)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon ginger
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• TOPPING:
• 1 1/2 cups whipping cream
• 1/4 cup sugar
• 2 tablespoons frangelico ( hazelnut liqueur)
• 3-5 - finely ground toasted pecans