 Cakes
and Icings
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Pumpkin Cheese Cake With Frangelico
Crust
24 gingersnaps
3 Tbsp. granulated sugar
1/4 cup melted butter
Filling
16 oz. cream cheese, softened
2 cups pumpkin
5 whole eggs
3/4 cup brown sugar
½ cup Frangelico
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. nutmeg
1/4 tsp. cloves
1 tsp. vanilla
Topping
16 oz. sour cream
1/4 cup sugar
1/4 cup Frangelico
Garnish: Whipped cream rosettes and a dusting of
coarsely ground hazelnuts
Finely crush gingersnaps in a food processor. Add
sugar and melted butter. Press into the bottom of a 9
inch springform pan and freeze for 15 minutes.
In a processor blend all filling ingredients until
smooth. Pour filling into chilled crust and bake at 350
for 1 hour or until the sides pull away and the top is
slightly brown. Prepare topping by whisking together all
ingredients. When cake is done and before removing it
from the oven pour topping over the top and bake for an
additional 8-10 minutes or until the sides start to
bubble and the topping appears set. Cool completely on a
wire rack . Refrigerate at least 12 hours before
serving. |
