Pumpkin-Amaretto Cheesecake
🕒 Total Time: 1 hour 25 minutes
🥄 Prep Time: 25 minutes
🍽️ Cook Time: 1 hour
Description:
Indulge in the holiday spirit with this creamy cheesecake, specially crafted for festive occasions! This delightful recipe offers a twist with the inclusion of amaretto, though you can easily substitute it with extract for a non-alcoholic version. Moreover, feel free to experiment with different hard squashes like butternut or sweet potato, baked and mashed to smooth perfection. If you prefer a smoother texture, consider baking in a water bath, ensuring a moist and tender result. Just be cautious when removing the cake from the oven, especially if there’s any residual water left in the pan.
Ingredients:
- 2 tablespoons unsalted butter
- 1/4 cup cream cheese
- 1/3 cup light brown sugar
- 2 cups fresh pumpkin puree
- 1 egg
- 2 egg yolks
- 2 teaspoons cream of tartar
- 4 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 1/2 tablespoons flour
- 1/2 cup sour cream
- 3 tablespoons yogurt
- 2 tablespoons Amaretto
- 1/2 cup powdered sugar
- 2 teaspoons almond extract
- 1/4 teaspoon nutmeg
Instructions:
- Preheat oven to 325°F (165°C).
- Prepare the Crust:
- In a 10-inch greased springform pan, combine cookie crumbs, almonds, and melted butter.
- Press the mixture evenly onto the bottom and sides of the pan, using a metal 1 cup measuring cup for even distribution.
- Refrigerate until ready to fill.
- Prepare the Filling:
- In a large bowl or food processor, whip cream cheese until smooth.
- Add brown sugar and blend until thoroughly mixed.
- Incorporate pumpkin, followed by eggs and yolks one at a time, blending after each addition until smooth.
- Add cinnamon, nutmeg, flour, Amaretto, and sour cream, pulsing to blend.
- Whip Egg Whites:
- In a clean bowl, beat egg whites and cream of tartar at high speed until soft peaks form.
- Gently fold the egg whites into the cheese mixture.
- Bake:
- Pour the mixture into the prepared crust.
- Place the springform pan on a cookie sheet (this is a must!).
- Bake for 1 to 1 1/2 hours, until the center is almost set and jiggles slightly.
- Cooling:
- Turn off the oven and leave the cake inside with the oven door propped open about 8 inches until the bottom and sides are completely cooled.
- Chill:
- Remove from the oven and chill the uncovered cheesecake overnight in the refrigerator.
- Topping:
- Before serving, beat cream, almond extract, and sugar at high speed until soft peaks form.
- Spread the whipped cream on the chilled cake and sprinkle with nutmeg for an extra festive touch.
This Pumpkin-Amaretto Cheesecake is a delightful fusion of seasonal flavors, perfect for any winter gathering or Christmas celebration. Enjoy the creamy texture and aromatic spices, making every bite a memorable experience!
