Best Pumpkin Amaretto Cake Recipes
PUMPKIN-AMARETTO CHEESECAKE
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
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
PUMPKIN CAKE WITH AMARETTO CREAM CHEESE FROSTING
This Pumpkin Cake with Amaretto Cream Cheese Frosting is the perfect homemade cake recipe for a fall celebration. This easy cake recipe is moist and rich!
Provided by Deseree
Categories Desserts
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Set aside.
- Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
- In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
- Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
- Evenly divide cake mixture between the two prepared cake pans.
- Bake for 25 - 35 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
- Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
- While the cake is cooling make the frosting. Using a hand held mixer, cream together cream cheese and butter until smooth. Beat in Amaretto. Gradually beat in powdered sugar until frosting becomes thick and spreadable.
- Once the cakes are cool, spread a layer of Amaretto cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
PUMPKIN AMARETTO TIRAMISU TRIFLE
The holidays are around the corner. I thought to create this yummy dessert. This is an easy desssert. It is a delicious ending to dinner. My family loved it. It makes a great dessert for any meal ending. Especially Thanksgiving and Christmas. Enjoy!
Provided by Nor Mac @Adashofloverecipepage
Categories Cakes
Number Of Ingredients 24
Steps:
- Skip step if using Store bought pound cake. Heat oven 350 degree's. Grease angel food cake pan, or 2 cake pans. Mix all ingredients for cake in a bowl. Beat for 1-2 minutes. Pour in to prepared pan. Bake for 50-60 for angel pan. or until pick comes out clean when tested. Cake pans 30-40 minutes. Cool and cut in to cubes.
- Make Pumpkn filling. Beat cream cheese until smooth and fluffy. In another bowl. Beat cream until soft peaks. Add in pumpkin, sugar, cream cheese and Cinnamon. You may add a little bit more sugar if preferred. I prefer mine not too sweet. Beat until well mixed and smooth and fluffy.
- Make whipped cream. Beat softened cream cheese until smooth. In another bowl. Beat whipping cream until soft peaks. Add in Amaretto and cream cheese, and powdered sugar. Beat until stiff peaks.
- Place 1/4 of cubed cake in A large dessert bowl. Drizzle with 1/8 cup of Amaretto over cake. top with 1/4 more of cake. Drizzle another 1/8 cup of Amaretto over cake. Place half of pumpkin mixture over cake and smooth out with knife. Place half of whip cream over pumpkin mixture. Repeat layer. Top With remaining whip cream, almonds, and coconut if desired.
AMARETTO-PUMPKIN CHEESECAKE
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
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 CAKE
This cake is very rich and heavy with a lovely festive flavor. It's the perfect fall cake. If there are no children consuming this cake I pour about 1/4 to 1/2c. of amaretto over the cake before adding the glaze and removing from the bunt pan.
Provided by Cozy Mendoza @CozyMommy
Categories Cakes
Number Of Ingredients 14
Steps:
- PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
- COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
- BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.
- RUM BUTTER GLAZE: MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.
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