Pumpkin-Amaretto Cheesecake
photo by ACDKMomma
- Ready In:
- 1hr 25mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 473.18 ml shortbread cookies, crushed
- 59.14 ml toasted finely crushed almonds
- 78.78 ml unsalted butter, melted
- 2 (453.59 g) package cream cheese, at room temperature
- 236.59 ml packed light brown sugar
- 473.18 ml fresh pumpkin puree
- 2 eggs
- 4 egg whites, yolks separated
- 0.61 ml cream of tartar
- 7.39 ml cinnamon
- 2.46 ml nutmeg
- 44.37 ml flour
- 118.29 ml sour cream or 118.29 ml yogurt
- 29.58 ml Amaretto or 4.92 ml almond extract
-
Topping
- 236.59 ml whipping cream
- 59.14 ml powdered sugar
- 2.46 ml almond extract
- fresh grated nutmeg, garnish
directions
- Preheat oven to 325°F.
- In a 10-inch greased springform pan, mix cookie crumbs, almonds, and melted butter.
- 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.
- Refrigerate till ready to fill.
- In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth.
- Add in brown sugar blending until thoroughly mixed.
- Add pumpkin and add the 2 eggs one at a time, then the yolks, blending after each addition until smooth.
- Add cinnamon, nutmeg, flour, Amaretto and sour cream, pulse to blend.
- In a clean bowl beat egg whites and cream of tartar at high speed till soft peaks form.
- Fold the egg whites into the cheese mixture.
- Pour mixture into prepared crust.
- Set springform on a cookie sheet.A must.
- Bake 1 - 1 1/2 hours, till center is almost set and jiggles slightly.
- Turn off oven let cake stay in oven with oven door propped open about 8 inches.
- Till bottom and sides are completely cooled.
- Remove from oven, chill uncovered overnight in the refrigerator.
- Remove sides of pan.
- Beat cream, almond extract and sugar at high speed until soft peeks form.
- Then spread on chilled cake just before serving and sprinkle nutmeg on top.
Reviews
-
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!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey