INGREDIENTS

INSTRUCTIONS

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.  From David Wood
Dessert Book Calgary Sun, Monday, October 30, 1990  per Fred Towner
Submitted By 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 545
Calories From Fat: 334
Total Fat: 38g
Cholesterol: 191.2mg
Sodium: 427.1mg
Potassium: 340.7mg
Carbohydrates: 45.2g
Fiber: 1.8g
Sugar: 32.9g
Protein: 8.4g