Pumpkin Amaretto Cheesecake Recipes

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-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.