Best Amaretto Pumpkin Cheesecake Recipes

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AMARETTO-PUMPKIN CHEESECAKE



Amaretto-Pumpkin Cheesecake image

Enjoy this mouth-watering cheesecake made with amaretto and pumpkin; topped with almonds - perfect for a lavish dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h40m

Yield 16

Number Of Ingredients 13

1 1/4 cups crushed amaretti cookies
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 3/4 cups canned pumpkin (not pumpkin pie mix)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon amaretto or 1/8 teaspoon almond extract
Toasted sliced almonds, if desired

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.

Nutrition Facts : Calories 399, Carbohydrate 30 g, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 221 mg

PUMPKIN-AMARETTO CHEESECAKE



Pumpkin-Amaretto Cheesecake image

I came up with this version of my creamy cheese cake just for the holidays! You can use extract instead of amaretto. You can also use any of the hard squashs as butternut or sweet potato thats been baked and mashed smooth.You can also bake in a water bath by adding 1/2 inch of water to pan. Be careful removing cake when cooked if there''s any water left.

Provided by Rita1652

Categories     Cheesecake

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 cups shortbread cookies, crushed
1/4 cup toasted finely crushed almonds
1/3 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, at room temperature
1 cup packed light brown sugar
2 cups fresh pumpkin puree
2 eggs
4 egg whites, yolks separated
1/8 teaspoon cream of tartar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 tablespoons flour
1/2 cup sour cream or 1/2 cup yogurt
2 tablespoons Amaretto or 1 teaspoon almond extract
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon almond extract
fresh grated nutmeg, garnish

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.

Nutrition Facts : Calories 584.6, Fat 44.5, SaturatedFat 24.9, Cholesterol 177.5, Sodium 274.2, Carbohydrate 40, Fiber 1, Sugar 33.6, Protein 9.3

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Amaretto pumpkin cheesecake is a delicious twist on traditional pumpkin cheesecake. It combines the rich, warm flavor of amaretto liqueur with the creamy, spicy flavors of pumpkin cheesecake. This dessert is perfect for fall and winter holidays, such as Thanksgiving and Christmas.

Ingredients

To make an amaretto pumpkin cheesecake, you will need the following ingredients:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 large eggs, room temperature
  • 1/2 cup amaretto liqueur
  • 1 tablespoon vanilla extract
  • 1 pinch of salt

Instructions

Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C).
Step 2: Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of the sugar. Mix well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
Step 3: Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in the remaining 3/4 cup of sugar. Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Mix well to combine. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the amaretto liqueur.
Step 4: Bake the Cheesecake
Pour the filling into the prepared crust. Smooth the surface with a spatula. Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes.
Step 5: Cool the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once it is cool, cover it with plastic wrap and refrigerate for at least 3 hours, or overnight.

Variations

  • You can substitute other nut liqueurs for the amaretto, such as Frangelico or Kahlua.
  • You can add a dollop of whipped cream or some caramel sauce on top of the cheesecake before serving.
  • You can also experiment with different crusts, such as a gingersnap crust or a chocolate cookie crust.

Conclusion

In conclusion, amaretto pumpkin cheesecake is a delightful dessert that is perfect for fall and winter holidays. This recipe combines the spicy, creamy flavors of traditional pumpkin cheesecake with the warm, nutty flavor of amaretto liqueur. It's easy to make and can be customized with different variations and toppings. Give it a try and enjoy this sweet, indulgent treat with your loved ones.
Amaretto pumpkin cheesecake is a delicious dessert that combines the flavors of pumpkin, amaretto, and cheesecake. It is perfect for fall dinners and holiday gatherings. However, making the perfect amaretto pumpkin cheesecake can be challenging. In this article, we will discuss valuable tips that will help you make a delicious and perfect amaretto pumpkin cheesecake.

Tips for making the perfect amaretto pumpkin cheesecake

1. Selecting the right ingredients
The key to making a great amaretto pumpkin cheesecake is using quality ingredients. When selecting the ingredients, make sure that they are fresh and of good quality. Use pure pumpkin puree and high-quality cream cheese. Avoid using low-fat versions of the cream cheese as it may affect the texture of the cheesecake.
2. Measuring the ingredients accurately
Measuring the ingredients accurately is crucial for making the best amaretto pumpkin cheesecake. Use measuring cups and spoons instead of guessing the amount of ingredients required. Measuring the ingredients accurately will help to maintain the consistency and texture of the cheesecake.
3. Preparing the crust
The crust of the cheesecake is as important as the filling. The crust provides the necessary support to the cheesecake and adds to the overall flavor. Use crushed graham crackers, ground cinnamon, and melted butter to prepare the crust. The cinnamon adds the perfect spice to the crust, enhancing the flavor of the cheesecake. Bake the crust for about 10 minutes before adding the filling to make sure it holds together.
4. Mixing the cheesecake filling
Mixing the cheesecake filling is the most important step when making an amaretto pumpkin cheesecake. When mixing the filling, make sure the cream cheese, pumpkin puree, sugar, and spices are all at room temperature. This will help to prevent lumps and ensure a smooth texture. Mix the ingredients until they are fully incorporated, but avoid over-mixing.
5. Adding the amaretto
Amaretto is a crucial ingredient in an amaretto pumpkin cheesecake. However, adding too much amaretto can overpower the other flavors. Add a small amount of amaretto at a time and taste as you go. This will help ensure that the cheesecake has the perfect balance of flavors.
6. Baking the cheesecake
Baking the cheesecake at the right temperature and for the right amount of time is crucial for making the perfect amaretto pumpkin cheesecake. Bake the cheesecake at 325°F for about 50 to 60 minutes. To ensure that the cheesecake is fully cooked, gently shake the pan. The cheesecake should jiggle slightly in the middle, but the edges should be set.
7. Cooling the cheesecake
Cooling the cheesecake is a critical step that many people tend to overlook. Allow the cheesecake to cool for at least two hours before serving. This will help to set the cheesecake and prevent it from cracking. Once the cheesecake has cooled, remove it from the pan and refrigerate for an additional two hours before serving.
8. Garnishing the cheesecake
Garnishing the cheesecake can enhance its appearance and flavor. Use whipped cream or caramel sauce to finish off the cheesecake. Top it off with chopped pecans, cinnamon, or pumpkin seeds to add an extra crunch.

Conclusion

In conclusion, making the perfect amaretto pumpkin cheesecake requires following a few valuable tips. Ensuring that you select quality ingredients, measure accurately, mix appropriately, and bake at the right temperature are vital. Pay attention to details when making the crust, adding the amaretto, and garnishing the cheesecake to ensure a smooth, delectable, and attractive dessert. With these tips, you can make a delicious and perfect amaretto pumpkin cheesecake for your next fall dinner or holiday gathering.

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