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.

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

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.