-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