Ingredients

Cheesecake:
1 8oz package Swedish-style gingersnap cookies
1/4 cup cold butter, cut into chunks
3 8oz packages cream cheese, room temp
1 cup sugar
5 eggs
1 15oz can pumpkin
1 cup Kemps Pumpkin Spice Holiday Nog

Topping:
1 1/2 cup Kemps Heavy Whipping Cream
1/2 cup Kemps Pumpkin Spice Holiday Nog

How to

Heat oven to 325 degrees.
Wrap a 9″ springform pan with foil.
In a food processor, pulse cookies and butter until ground – press mixture evenly over bottom and up sides of pan.
Bake 5 minutes, cool completely.
In a larger mixer bowl, beat cream cheese and sugar until thoroughly mixed. Do not overbeat.
Add eggs one at a time until mixture is smooth. Mix in pumpkin.
Gradually add Kemps Pumpkin Spice Holiday Nog; mix just until combined. Do not overmix.
Pour cream cheese mixture into crust and bake 90 minutes until almost firm.
Turn off oven, leave cheesecake in oven for 30 minutes. Cool completely at room temperature.