Pumpkin Cheesecake With Frangelico Recipe

Pumpkin Cheesecake With Frangelico Recipe

The best delicious Pumpkin Cheesecake With Frangelico recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Cheesecake With Frangelico recipe today!

Hello my friends, this Pumpkin Cheesecake With Frangelico recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Cheesecake With Frangelico is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Cheesecake With Frangelico.

What Makes This Pumpkin Cheesecake With Frangelico Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Cheesecake With Frangelico.

Ready to make this Pumpkin Cheesecake With Frangelico Recipe? Let’s do it!

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Ingredients & Directions


-CRUST-
24 Gingersnaps 1/4 c (1/2 stick) butter; melted
3 tb Sugar

FILLING
16 oz Cream cheese 1/2 c Frangelico
— room temperature 1 ts Cinnamon
16 oz Can solid pack, unsweetened, 1 ts Vanilla
— pumpkin 1/2 ts Ground ginger
5 Eggs 1/4 ts Freshly grated nutmeg
3/4 c Brown sugar 1/4 ts Ground cloves

SOUR CREAM TOPPING
16 oz Sour cream 1/4 c Frangelico
1/4 c Sugar

Crust: Grind gingersnaps and sugar in a food processor to fine
crumbs. With machine running, slowly add butter. Press mixture into
bottom of a 9 or 10″ spring-form pan. Freeze for 15 minutes (can be
prepared up to 3 days ahead).

Filling: Position rack in center of oven and preheat to 350 F. Blend
all filling ingredients in food processor until smooth, stopping once
to scrape down sides of work bowl. Pour filling into crust-lined
pan. Bake until edges of cake begin to pull away from sides of pan
and cake begins to brown (about 45 minutes); center will *not* be
firm.

Topping: Whisk together all ingredients. Without removing cake from
oven, pour topping evenly over hot cake, starting at the edges.
Spread evenly with a spoon or spatula. Continue baking until edges
begin to bubble (about 10 minutes). Cool on rack and refrigerate at
least 12 hours. (Can be prepared up to 2 days ahead). Run a sharp
knife around edge of pan before removing the form. Press hazelnuts
around top edge of cake for garnish.

Serves 10 (more or less).


Yields
1 cheesecake



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