Pumpkin Amaretto Cheesecake Recipes

AMARETTO-PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes or until set. Reduce oven temperature to 325°F.
• In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. On low speed, beat in eggs. Add remaining filling ingredients; blend well. Pour over crust.
• Bake 1 hour 15 minutes or until edge is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours. Carefully remove side of pan. Beat whipping cream, powdered sugar and amaretto with electric mixer on high speed until soft peaks form. Spread over top of cheesecake. Top with almonds.

PUMPKIN-AMARETTO CHEESECAKE

Steps:

• 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.

AMARETTO CHEESECAKE

Steps:

• For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
• For the cheesecake filling: Preheat the oven to 350 degrees F.
• Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
• For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
• Refrigerate 6 hours or over night; serve chilled.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
• Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
• Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.