Chocolate Liqueur Pumpkin Cheesecake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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 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 chocolate liqueur or 2 tablespoons vanilla extract

Recipe

• 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 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 chocolate liqueur or 2 tbsp vanilla extract into the the whip cream and spread on top of cheesecake.