This recipe has quite a few steps but it sounds soooooo worth the effort and pumpkin time is just around the corner. If you try it, let us know how you liked it. Thanks Jasmine for sending it in!
Gingersnap Crust: 24 gingersnaps, 3 TB sugar, 1/4 C butter- melted
Pumpkin filling: 16 oz cream cheese- room temp, 5 eggs, 3/4 packed brown sugar, 1/2 C Frangelico liquer (hazelnut liquer), 1 tsp cinnamon, 1 tsp vanilla, 1/2 tsp ground ginger, 1/4 tsp grated nutmeg, 1/4 tsp ground cloves
Crust: Grind gingersnaps and sugar in processor to fine crumbs. Slowly add butter. Press mixture into bottom of 9"springform pan
Filling: Position rack in center of oven and preheat to 350 degrees. Blend all ingredients in processor until smooth, stopping once to scrape down sides of bowl. Pour filling into crustlined 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 sour cream, sugar and Frangelico. Without removing cake from oven, pour topping evenly over hot cake starting at edges. Spread evenly. Continue baking until edges begin to bubble, about 10 minutes. Cool. Refrigerate at least 12 hours. Let stand at room temp for 30 minutes before serving. Cake can be made 2 days ahead.