Try this Pumpkin Cheesecake with Frangelico recipe, or contribute your own.

Still searching for what to cook ?

Name: Pumpkin Cheesecake with Frangelico
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 3 tb Sugar; 3/4 c Brown sugar; 1 ts Vanilla; 1 ts Cinnamon; 1/4 c Frangelico; 5 Eggs; 1/2 ts Ground ginger; 16 oz Sour cream; 1/4 c Butter melted; 1/4 c Sugar; 1/2 c Frangelico (hazelnut liquer); 16 oz Cream cheese (room; 1 cn (16-oz) solid pack;; 1/4 ts Nutmeg (freshly grated; if; 1/4 ts Ground cloves; 24 Gingersnaps

Find the most delicious recipes here

INGREDIENTS

3 tb Sugar
FILLING
3/4 c Brown sugar
1 ts Vanilla
1 ts Cinnamon
1/4 c Frangelico
5 Eggs
SOUR CREAM TOPPING
1/2 ts Ground ginger
16 oz Sour cream
1/4 c Butter ; melted
1/4 c Sugar
1/2 c Frangelico (hazelnut liquer)
16 oz Cream cheese (room
1 cn (16-oz) solid pack;
1/4 ts Nutmeg (freshly grated; if
1/4 ts Ground cloves
Crust
24 Gingersnaps

Servings

INSTRUCTIONS

From: melissab@eng.sun.com (Melissa Bruce) Date: 5 Aug 1994 15:39:09 -0400 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. 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 hazlenuts around top edge of cake for garnish. Serves 10 (more or less). REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Pumpkin Cheesecake with Frangelico

3 tb Sugar
 FILLING
3/4 c Brown sugar
1 ts Vanilla
1 ts Cinnamon
1/4 c Frangelico
5 Eggs
 SOUR CREAM TOPPING
1/2 ts Ground ginger
16 oz Sour cream
1/4 c Butter melted
1/4 c Sugar
1/2 c Frangelico (hazelnut liquer)
16 oz Cream cheese (room
1 cn (16-oz) solid pack;
1/4 ts Nutmeg (freshly grated; if
1/4 ts Ground cloves
 Crust
24 Gingersnaps

From: melissab@eng.sun.com (Melissa Bruce)    Date: 5 Aug 1994 15:39:09 -0400  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.  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 hazlenuts  around top edge of cake for garnish. Serves 10 (more or less).    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (316g)
Recipe Makes: 10 Servings

Calories: 676
Calories from Fat: 241 (36%)

Amt Per Serving		% DV

	Total Fat 26.8g	36 %
	Saturated Fat 11.5g	58 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 2.6g
Cholesterol 556.6mg		171 %
Sodium 477.4mg		16 %
Potassium 432.7mg		11 %
Total Carbohydrate 90.2g		27 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 89.1g
Protein 20.9g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 676

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe