White Chocolate Liqueur Pumpkin Cheesecake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Perfect for a Thanksgiving dessert, beats having plain pie! Ingredients:
1/4 cup butter, melted |
1 1/2 cups gingersnap crumbs or 1 1/2 cups graham cracker crumbs |
1 (250 g) package philadelphia light cream cheese or 1 (250 g) package cream cheese, at room temperature |
3/4 cup brown sugar, packed |
1 cup canned pumpkin or 1 cup cooked pumpkin, mashed |
3 eggs |
2 teaspoons vanilla extract |
2 tablespoons white chocolate liqueur |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon allspice or 1/4 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
whipped cream |
2 tablespoons white chocolate liqueur or 2 tablespoons vanilla extract |
Directions:
1. Crust.
2. Preheat oven to 350°F.
3. In medium bowl combine butter and cookie crumbs.
4. Press into 9 inch spring form pan that has been buttered or a regular cake pan to make squares.
5. Bake on lower shelf of oven for 5 minutes.
6. Remove from oven.
7. Filling.
8. Mix cream cheese and brown sugar untill smooth.
9. Mix in pumpkin and eggs one at a time.
10. Stir the white chocolate liqueur, vanilla extract, ground ginger, ground all spice, ground cinnamon and salt into mixture.
11. Pour into pan.
12. Bake on middle rack for 20-30 minutes depending on your oven.
13. Turn off heat and allow to cool in oven for 50 minutes.
14. Refrigerate.
15. Serve with whip cream and vanilla ice cream for a nice treat.
16. Topping.
17. Mix 2 tbsp white chocolate liqueur or 2 tbsp vanilla extract into the the whip cream and spread on top of cheesecake.
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