*  Exported from  MasterCook  *

                     PUMPKIN FRANGELICO CHEESECAKE

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Desserts                         Cheesecakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----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       t            Vanilla extract
                       -----TOPPING-----
  2       c            Sour cream
    1/4   c            Sugar, granulated
    1/4   c            Frangelico liqueur
 10                    Hazelnuts, whole

 Combine ginger snaps and sugar in food processor and
 process until fine. With machine running, add melted
 butter and process until crumbly. Pat into bottom of
 9-inch springform pan.  Freeze for 20 minutes. In food
 processor or by hand, beat cream cheese, pumpkin,
 eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger,
 nutmeg, cloves and vanilla until completely smooth.
 Pour into prepared crust and bake at 350F for 45
 minutes. Meanwhile, whisk together the sour cream,
 sugar and Frangelico for topping. Carefully pour over
 top of hot cake, smoothing with a spatula. Bake for
 10-15 minutes longer or until edges begin to bubble.
 Remove from oven, cool completely and refrigerate
 overnight. To serve, run a small knife around the edge
 of the cake and then release the spring form. Transfer
 to serving platter. Decorate with whipped cream and
 whole hazelnuts. Leave cake at room temperature for 45
 minutes before serving to improve flavour.

                                  From David Wood
 Dessert Book
                                  Calgary Sun, Monday,
 October 30, 1990
                                  per Fred Towner
 Submitted By [email protected] (SAM WARING)  On
  3 JUL 1995 080920 ~0500



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