White Chocolate Liqueur Pumpkin Cheesecake

Perfect for a Thanksgiving dessert, beats having plain pie!

• Ready In: 1 hr
• Serves: 8

Ingredients

• Crust

• 1⁄4 cup butter, melted
• 1 1⁄2 cups  gingersnap crumbs or 1 1⁄2 cups graham cracker crumbs

• Filling

• 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  white 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

• Topping

•  whipped cream
• 2  tablespoons  white chocolate liqueur or 2  tablespoons vanilla extract

Directions

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