Pumpkin Amaretto Cheesecake Recipe

Name: Pumpkin Amaretto Cheesecake
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: Shortbread Cookies; ¼ cup sliced almonds; 6 tablespoons (3 ounces) melted unsalted butter; 3 (8-ounce) packages cream cheese; 1 ½ cups packed light brown sugar; 1 (15-ounce) can pumpkin puree; 2 large eggs; 2 large egg whites; 1 teaspoon cream of tartar; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ cup all-purpose flour; 1 cup sour cream; 2 tablespoons amaretto; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon almond extract; 1 ½ cups gingersnap cookie crumbs

Indulge in the warm, comforting flavors of fall with this decadent Pumpkin Amaretto Cheesecake! This creamy, dreamy cheesecake features a gingersnap crust and a spiced pumpkin filling infused with the subtle sweetness of amaretto (or almond extract). Perfect for Thanksgiving, Christmas, or any autumnal gathering, this recipe is easily customizable – use butternut squash or sweet potato for a unique twist! Bake it in a water bath for an extra smooth texture. Get ready for the ultimate holiday dessert!

Prep Time 30 mins

Cook Time 85 mins

Calories 584.6 kcal

Protein 18g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Amaretto Cheesecake

Shortbread Cookies
¼ cup sliced almonds
6 tablespoons (3 ounces) melted unsalted butter
3 (8-ounce) packages cream cheese
1 ½ cups packed light brown sugar
1 (15-ounce) can pumpkin puree
2 large eggs
2 large egg whites
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup all-purpose flour
1 cup sour cream
2 tablespoons amaretto
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon almond extract
1 ½ cups gingersnap cookie crumbs

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How to Make Pumpkin Amaretto Cheesecake

Preheat oven to 325°F (160°C).
In a food processor, combine 1 ½ cups gingersnap cookie crumbs, ¼ cup sliced almonds, and 6 tablespoons (3 ounces) melted unsalted butter. Pulse until combined.
Press the crumb mixture firmly into the bottom and up the sides of a 10-inch greased springform pan. Use a measuring cup to ensure even distribution.
Refrigerate the crust while you prepare the filling.
In a large bowl, beat 3 (8-ounce) packages of cream cheese with an electric mixer until smooth and creamy.
Gradually add 1 ½ cups packed light brown sugar, beating until well combined.
Add 1 (15-ounce) can pumpkin puree and 2 large eggs, one at a time, mixing well after each addition.
Beat in 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ cup all-purpose flour, 2 tablespoons amaretto (or almond extract), and 1 cup sour cream. Mix until just combined.
In a separate bowl, beat 2 large egg whites with 1 teaspoon cream of tartar until stiff peaks form.
Gently fold the egg whites into the pumpkin mixture.
Pour the filling into the prepared crust.
Place the springform pan on a baking sheet.
Pour ½ inch of hot water into the baking sheet to create a water bath (optional).
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the center is almost set and jiggles slightly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar (about 8 inches) for 1 hour.
Remove the cheesecake from the oven and let it cool completely on a wire rack.
Refrigerate uncovered overnight.
Before serving, remove the sides of the springform pan.
In a separate bowl, whip 1 cup heavy cream, 1 teaspoon almond extract, and 2 tablespoons powdered sugar until soft peaks form.
Spread the whipped cream on top of the chilled cheesecake and sprinkle with a pinch of nutmeg.