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Ingredients

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Directions

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  • For crust, in a food processor combine gingersnaps and the 2 tablespoons granulated sugar. Cover and process to form fine crumbs. With processor running, slowly add melted butter, processing until combined. Press mixture evenly onto the bottom of a 9-inch springform pan. Chill until firm.

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  • Meanwhile, preheat oven to 350°F. Place cream cheese in food processor. Cover and process until smooth. Add eggs, pumpkin, brown sugar, the 1/2 cup liqueur, the cinnamon, vanilla, ginger, nutmeg, and cloves. Cover and process until smooth, stopping once to scrape side of bowl. Pour filling over crust, spreading evenly.

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  • Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until edge is firm and center appears nearly set when gently shaken.

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  • Meanwhile, for topping, in a medium bowl combine sour cream, the 1/4 cup granulated sugar, and the 1/4 cup liqueur. Transfer to a measuring cup with a lip. Without removing cheesecake from oven, pour topping over cheesecake, spreading evenly. Bake for 8 to 10 minutes more or until edge of topping just starts to bubble. Cool completely in pan on a wire rack. Cover loosely and chill for at least 12 hours.

Instructions Checklist
Instructions Checklist
  • To serve, loosen edge of cheesecake from side of pan; remove side of pan. Cut cheesecake while it is still chilled and firm. Let stand at room temperature for 20 minutes before serving. Sprinkle with hazelnuts.

Nutrition Facts

491 calories; 31 g total fat; 15 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 160 mg cholesterol; 279 mg sodium. 316 mg potassium; 42 g carbohydrates; 2 g fiber; 27 g sugar; 8 g protein; 0 g trans fatty acid; 6268 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 2 mg iron;

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