Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin-Amaretto Cheesecake Recipe
    Lost? Site Map

    Pumpkin-Amaretto Cheesecake

    Pumpkin-Amaretto Cheesecake. Photo by AC&DKMomma

    1/3 Photos of Pumpkin-Amaretto Cheesecake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    Rita~'s Note:

    I came up with this version of my creamy cheese cake just for the holidays! You can use extract instead of amaretto. You can also use any of the hard squashs as butternut or sweet potato thats been baked and mashed smooth.You can also bake in a water bath by adding 1/2 inch of water to pan. Be careful removing cake when cooked if there''s any water left.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    • 236.59 ml whipping cream
    • 59.14 ml powdered sugar
    • 2.46 ml almond extract
    • fresh grated nutmeg, garnish

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      In a 10-inch greased springform pan, mix cookie crumbs, almonds, and melted butter.
    3. 3
      Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan. Or better yet use a metal 1 cup measuring cup and press the crumbs evenly among the bottom and part way up the sides.
    4. 4
      Refrigerate till ready to fill.
    5. 5
      In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth.
    6. 6
      Add in brown sugar blending until thoroughly mixed.
    7. 7
      Add pumpkin and add the 2 eggs one at a time, then the yolks, blending after each addition until smooth.
    8. 8
      Add cinnamon, nutmeg, flour, Amaretto and sour cream, pulse to blend.
    9. 9
      In a clean bowl beat egg whites and cream of tartar at high speed till soft peaks form.
    10. 10
      Fold the egg whites into the cheese mixture.
    11. 11
      Pour mixture into prepared crust.
    12. 12
      Set springform on a cookie sheet.A must.
    13. 13
      Bake 1 - 1 1/2 hours, till center is almost set and jiggles slightly.
    14. 14
      Turn off oven let cake stay in oven with oven door propped open about 8 inches.
    15. 15
      Till bottom and sides are completely cooled.
    16. 16
      Remove from oven, chill uncovered overnight in the refrigerator.
    17. 17
      Remove sides of pan.
    18. 18
      Beat cream, almond extract and sugar at high speed until soft peeks form.
    19. 19
      Then spread on chilled cake just before serving and sprinkle nutmeg on top.

    Ratings & Reviews:

    • on October 18, 2012

      55

      Love it!! I have never made a cheesecake before this I must say I love it! Well done :-) I will be making this every fall

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2007

      55

      I made this for a dinner party for 12 last night and everyone loved it! I used sour cream and amaretto in the cheesecake, and also used amaretto in the topping. I think I ended up using 3 tbs of amaretto in the cheesecake, and 1 tbs in the topping. I used 2 1/4 cups of gingersnap cookies and no almonds (allergic) for the crust and it came out great. This was my first cheesecake I've ever made and although it was a little time intensive; it was not difficult to make. Very pretty with the topping; will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2004

      45

      I love the shorbread cookies instead of the usual graham cracker crust. I used the sour cream and the amararetto instead of the extract and I loved the flavorings in this cheesecake. thank you for sharing this recipe. I can't wait to make this for thanksgiving.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin-Amaretto Cheesecake

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 584.6
     
    Calories from Fat 400
    68%
    Total Fat 44.5 g
    68%
    Saturated Fat 24.9 g
    124%
    Cholesterol 177.5 mg
    59%
    Sodium 274.1 mg
    11%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 0.9 g
    3%
    Sugars 33.5 g
    134%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    shortbread cookies

    Amaretto

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites