Pumpkin Frangelico Cheesecake

(serves 10-12)1/2 c. unsalted butter, melted2 cups graham cracker crumbs (about 25 crackers)1/2 cup chopped hazelnuts, toasted3 packages (8 oz.each) cream cheese at room temperature5 large eggs, lightly beaten1 1/2 cups firmly packed dark brown sugar1/2 cup Frangelico liqueur1 teaspoon pure vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon freshly grated nutmeg1/8 teaspoon ground cloves1 can (15 oz) unsweetened pumpkin puree
To make the crust, preheat the oven to 375 F. Butter a 10" spring form pan with 1 Tablespoon of melted butter.In a small bowl, stir together the graham cracker crumbs and hazelnuts. Stir in the remaining 7 tablespoons of butter until the mixture is evenly moistened. Press the crumbs firmly onto the bottom and halfway up the sides of the pan. Bake until the crust is crisp and set, about 8 minutes.Transfer to a wire rack. Reduce the oven temperature to 350 F. To make the Pumpkin Frangelico Filling, in a food processor fitted with the metal blade, process the cream cheese until light and fluffy. Add the eggs, brown sugar, Frangelico, vanilla, cinnamon, ginger, nutmeg, and cloves and processuntil smooth and thoroughly combined. Add the pumpkin puree and process until the mixture is light about 1 minute. (If using an electric mixer, add and mix the ingredients in the same order, using high speed and stopping once to scrape down the sides of the bowl.) Carefully pour the batter into the prebaked crust.Bake the cheesecake until the edges are pulled and somewhat separated from the pan, yet the center appears to be soft but not too wet, 60-70 minutes. At this point, turn the oven off and leave the door slightly ajar with the cheesecake inside to continue setting up for about 1 hour. Transfer to a wire rack and let cool completely in the pan. cover and refrigerate until cold, several hours or overnight.Frangelico Sour Cream Topping2 cups sour cream1/4 cup granulated sugar1/4 cup Frangelico liqueurTo make the Frangelico Sour Cream Topping, preheat the oven to 400 F. In a small bowl, stir together the sour cream, granulated sugar, and Frangelico until well blended and smooth. Pour the topping over the top of the cheese cake and use a rubber spatula to smooth the surface. Bake for 10 minutes to set the topping.To serve, remove the sides from the pan and transfer the cake to a serving plate. To cut, dip the knife in hot water before cutting each slice, and wipe the knife clean after each cut.Congo Bars

350 degree oven

13x9" GREASED baking pan (spray with Pam)
2 sticks (1 cup) butter
1 3/4 cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 ounce bag Nestle chocolate chips
½-1 cup walnuts, OPTIONAL

In a medium saucepan, over low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes.

Add the eggs and mix well. Add flour, baking powder and vanilla and mix well.

Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan, spread to edges. Sprinkle on remaining 1 cup of chips.

Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist. Enjoy!


* for a more fudge-like, less cake-like, bar, mix all the chips into the batter. Milk chocolate chips are also delicious.