Pumpkin Cheesecake

By Bubbles

Ingredients

• Crust:
• 1/4 cup butter, melted
• 11/2 cups gingersnap or graham cookie crumbs
• Filling:
• 1 cup (250g) cream cheese, at room temperature
• 3/4 cup brown sugar
• 1 cup canned or cooked and mashed pumpkin
• 3 eggs
• 1 tsp pure vanilla extract
• 2 tbsp white chocolate liqueur
• 1 tsp each; ground ginger, cinnamon
• 1/4 tsp each; ground all spice, salt

Preparation

Step 1

Preheat oven to 350F. Butter 9 inch springform pan.
For crust, in medium bowl, combine butter and cookie crumbs; press into bottom of prepared pan. Bake in lower third of oven 5 minutes. Remove.
For filling, in large bowl, use mixer to beat cream cheese and sugar together until smooth. Mix in pumpkin, then eggs, one at a time. With a wooden spoon, stir in vanilla, liqueur, ginger, cinnamon, allspice and salt. Pour into prepared crust and bake on middle rack 20 minutes or until set and firm around edges, but loose in centre. Turn off heat and allow to cool in oven 50 minutes. Serve warm or chilled.