Pumpkin cheesecake

By teresafu

Ingredients

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

Preparation

Step 1

For crust: Preheat oven to 350.
In a medium bowl combine butter and cookie crumbs, press to bottom of buttered 9 inch springform pan. Bake in the lower third of oven for 5 mins. Remove from heat.

For Filling: In large bowl, beat cream cheese and brown sugar together until smooth. Beat in pumpkin, then eggs, one at a time. Stir in vanilla, liqueur, ginger, cinnamon, allspice and salt. Pour into prepared crust and bake on middle rack for 20 mins or until set and firm around the edges, but loose in the centre. Turn off heat and allow to cool in oven for 50 mins. Refrigerate.