The best delicious Pumpkin Frangelico Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Frangelico Cheesecake recipe today!
Hello my friends, this Pumpkin Frangelico Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Frangelico Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Frangelico Cheesecake.
What Makes This Pumpkin Frangelico Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Frangelico Cheesecake.
Ready to make this Pumpkin Frangelico Cheesecake Recipe? Let’s do it!
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-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 ts 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
Yields
10 Servings
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