Ingredients
- Gingersnap Crust
- 1 1/2 Gingersnap cookie crumbs
- 1/3 cup ground almonds
- 1/2 t ground cinnamon
- 1/3 cup melted butter
- Filling
- 4 8oz packages cream cheese
- 1 1/4 cup sugar
- 3 T Grand Marnier
- 1 t ground ginger
- 1 t ground cinnamon
- 4 eggs
- 1/4 heavy cream
- 1 cup cooked or canned pumpkin
- Topping
- 2 cups sour cream
- 1/4 cup sugar
- 1 T maple syrup
- 1 T Grand Marnier
- 1/4 cup toasted almonds, sliced
Preparation
Step 1
Gingersnap Crust
Heat oven to 425 degrees
Combine all ingredients, stirring to moisten
Press into bottom of 10 inch springform pan
Bake 10 minutes
Remove and reduce oven to 325 degrees
Filling
Beat cream cheese until smooth
Gradually add sugar, beating until light and fluffy
Add Grand Marnier, ginger and cinnamon
Blend well
Add eggs one at a time, beating well after each
Add cream and pumpkin, mixing well
Pour filling into crust
Bake 45 minutes at 325 degrees
Turn off oven
Do not open oven for 1 hour
Remove cake from oven
Topping
Heat oven to 425 degrees
Blend sour cream, sugar, maple syrup and Grand Marnier
Spread over cheesecake
Bake 10 minutes
Cool to room temperature for 1 hour
Arrange almonds in a ring around the cheesecake
Chill 3 hours before removing springform pan
Freezes well
Thaw in refrigerator 24 hours before serving