This year I decided to use that combination in Cheesecake & it came out great!
Pumpkin Bailey’s Cheesecake
1 to 1 & 1/4 cup graham cracker & ginger snap crumbs mixture
4 tablespoons (1/2 stick) of butter, melted
24 oz cream cheese, softened
2/3 cup granulated sugar
2 tbsp cornstarch
dash of salt
3/4 cup pumpkin puree (canned or fresh)
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp fresh grated nutmeg
1/2 tsp cardamom
1 tsp cinnamon
1/2 cup Bailey’s Irish Cream Liqueur
Preheat oven to 350°F.
Place cookies in a blender or food processor; process with on/off pulse until finely crushed.
Add to melted butter; stir. Press crumb mixture onto bottom of 9" springform pan; bake for 5 minutes, remove and let cool.
Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar, salt and cornstarch; beat until blended. Beat in pumpkin, spices, & Bailey’s. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200°F (DO NOT forget - very important) and continue baking until it’s 150 degrees or until center is almost set up (about another 45-60 minutes) – the edges will be more firm and the center will be a bit wobbly. Let cool in warm oven about 15 minutes. Loosen edge of cheesecake; cool completely on wire rack. Refrigerate cheesecake, uncovered, 6 hours or overnight. Remove rim from pan and serve!