-CRUST-
24 Gingersnaps
3 tb Sugar
1/4 c Butter; melted
FILLING
16 oz Cream cheese (room
-temperature)
1 cn (16-oz) solid pack;
-unsweetened; pumpkin
5 Eggs
3/4 c Brown sugar
1/2 c Frangelico (hazelnut liquer)
1 ts Cinnamon
1 ts Vanilla
1/2 ts Ground ginger
1/4 ts Nutmeg (freshly grated; if
-possible)
1/4 ts Ground cloves
-SOUR CREAM TOPPING-
16 oz Sour cream
1/4 c Sugar
1/4 c Frangelico
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 Glen’s MM Recipe Archive,
Yields
10 Servings
