Name: Pumpkin Frangelico Cheesecake
Ingredients: 24 Gingersnaps; 1/2 c Butter; melted; 3 tb Sugar; 16 oz Cream cheese; softened; 16 oz Pumpkin puree; 5 Eggs; 3/4 c Sugar, brown; 1/2 c Frangelico liqueur; 3/4 ts Cinnamon, ground; 1/2 ts Ginger, ground; 1/4 ts Nutmeg, ground; 1/8 ts Cloves, ground; 1 ts Vanilla extract; 2 c Sour cream; 1/4 c Sugar, granulated; 1/4 c Frangelico liqueur; 10 Hazelnuts, whole; From David Wood Dessert Book; Calgary Sun, Monday, October 30, 1990; per Fred Towner Submitted By

Some people will claim that the story of Sodom and Gomorrah never really happened. In other words, they believe it was all make believe. That conclusion unfortunately leads to greater problems because Jesus Christ affirmed Sodom and Gomorrah as a literal place that received a literal destruction. In Luke 17 we read, “It was the same as happened in the days of Lot: they were eating, they were drinking, they were buying, they were selling, they were planting, they were building; but on the day that Lot went out from Sodom it rained fire and brimstone from heaven and destroyed them all. It will be just the same on the day that the Son of Man is revealed” (Lk. 17:28-30; cf. 10:12). Deny this story from Genesis and you will have to deny the omniscience or Jesus Christ. Deny the omniscience of Jesus Christ and you will have to deny the deity of Jesus Christ. Deny the deity of Jesus Christ and you no longer have a Savior!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Desserts	10	Servings

INGREDIENTS

24		Gingersnaps
1/2	c	Butter; melted
3	tb	Sugar
16	oz	Cream cheese; softened
16	oz	Pumpkin puree
5		Eggs
3/4	c	Sugar, brown
1/2	c	Frangelico liqueur
3/4	ts	Cinnamon, ground
1/2	ts	Ginger, ground
1/4	ts	Nutmeg, ground
1/8	ts	Cloves, ground
1	ts	Vanilla extract
2	c	Sour cream
1/4	c	Sugar, granulated
1/4	c	Frangelico liqueur
10		Hazelnuts, whole
		From David Wood Dessert Book
		Calgary Sun, Monday, October 30, 1990
		per Fred Towner Submitted By

INSTRUCTIONS

CRUST
FILLING
TOPPING
Combine ginger snaps and sugar in food processor and process until fine.
With machine running, add melted butter and process until crumbly. Pat into
bottom of 9-inch springform pan. Freeze for 20 minutes. In food processor
or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico,
cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour
into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk
together the sour cream, sugar and Frangelico for topping. Carefully pour
over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes
longer or until edges begin to bubble. Remove from oven, cool completely
and refrigerate overnight. To serve, run a small knife around the edge of
the cake and then release the spring form. Transfer to serving platter.
Decorate with whipped cream and whole hazelnuts. Leave cake at room
temperature for 45 minutes before serving to improve flavour.
WARING@IMA.INFOMAIL.COM (SAM WARING)  On 3 JUL 1995 080920 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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