Pumpkin-Amaretto Cheesecake

Recipe by Rita1652
READY IN: 1hr 25mins
SERVES: 8-10




  • 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.