Friday, November 19, 2010

Amaretto Pumpkin Cheesecake

Amaretto Pumpkin Cheesecake

 As much as I love pumpkin pie this has become a treat for us every year. A traditional pumpkin pie is always made as well, Thanksgiving wouldn't be the same without it~ but this is one to add to the list of cheesecakes, so smooth and delicious, it's one of our very favorites!

1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup  cinnamon flavored graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk

1 1/2 cups pumpkin puree I love freshly baked pumpkin (as shown above)
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon  salt
3- 8 oz packages of cream cheese
1/2 cup maple syrup
2 tablespoons Amaretto
1/8 cup sour cream

Use oven-roasted, fresh pumpkin or good-quality canned pumpkin, not presweetened pumpkin pie filling.

1 cup sour cream
1 teaspoon Amaretto
1 teaspoon sugar


For the crust: Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and line the bottom and sides with parchment paper.

Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake at 350 for 10 minutes. Set aside to cool.

Lower temperature on your oven down to 300 degrees .

For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
Use an electric mixer to beat the cream cheese, maple syrup, and Amaretto until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, Cool.

Reset oven temperature to 350 degrees .
For the topping: Combine the sour cream, Amaretto, and sugar together in a small bowl.
Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. I sprinkle a mixture of cinnamon and sugar over the top before serving and a touch of whipped cream.
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