White Chocolate Liqueur Pumpkin Cheesecake

• 14 cup butter, melted
• 1 12 cups gingersnap crumbs or 1 12 cups graham cracker crumbs
• 1 (250 g) packagephiladelphia light cream cheese or 1 (250 g) package cream cheese, at room temperature
• 34 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
• 14 teaspoon allspice or 14 teaspoon pumpkin pie spice
• 14 teaspoon salt
• whipped cream
• 2 tablespoons white chocolate liqueur or 2 tablespoons vanilla extract

1. Crust.
2. Preheat oven to 350F.
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.

butter, crumbs, light cream cheese, brown sugar, pumpkin, eggs, vanilla, white chocolate, ground ginger, ground cinnamon, allspice, salt, whipped cream, white chocolate

Taken from www.food.com/recipe/white-chocolate-liqueur-pumpkin-cheesecake-102088 (may not work)