PUMPKIN PIE CHEESECAKE:
PECAN GINGERSNAP STREUSEL
JÄGER WHIP CREAM
For Jäger Syrup:
Bring Jägermeister and sugar to boil, let simmer until half liquid has evaporated and is syrup-like.
For Pumpkin Cheesecake:
Cream the cheese, sugar and spices.
Whisk together pumpkin, cream, vanilla and eggs.
Add to creamed mixture and mix until smooth.
Pour cheesecake batter into baking pan.
Pour syrup on top of cheesecake and using fork or butter knife swirl the syrup into batter.
Bake in water bath at 325F for 35 min.
For Pecan Gingersnap Struesel:
In a large bowl mix dries, add butter, molasses and pecans.
Mix till wet sand texture.
Bake at 325F for 15 minutes.
For Jäger Whip Cream:
Whip all ingredients together until stiff peaks and serve a dollop on each slice of cheesecake.