*  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 WARING@IMA.INFOMAIL.COM (SAM WARING)  On
    3 JUL 1995 080920 ~0500
  
 
 
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