Pumpkin-Amaretto Cheesecake Recipe

Name: Pumpkin-Amaretto Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Topping; 1 cup whipping cream; 1/4 cup powdered sugar; 1/2 teaspoon almond extract; fresh grated nutmeg, garnish

Servings: persons

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
Topping
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon almond extract
fresh grated nutmeg, garnish

1
Preheat oven to 325u00b0F.
2
In a 10-inch greased springform pan, mix cookie crumbs, almonds, and melted butter.
3
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.
4
Refrigerate till ready to fill.
5
In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth.
6
Add in brown sugar blending until thoroughly mixed.
7
Add pumpkin and add the 2 eggs one at a time, then the yolks, blending after each addition until smooth.
8
Add cinnamon, nutmeg, flour, Amaretto and sour cream, pulse to blend.
9
In a clean bowl beat egg whites and cream of tartar at high speed till soft peaks form.
10
Fold the egg whites into the cheese mixture.
11
Pour mixture into prepared crust.
12
Set springform on a cookie sheet.A must.
13
Bake 1 - 1 1/2 hours, till center is almost set and jiggles slightly.
14
Turn off oven let cake stay in oven with oven door propped open about 8 inches.
15
Till bottom and sides are completely cooled.
16
Remove from oven, chill uncovered overnight in the refrigerator.
17
Remove sides of pan.
18
Beat cream, almond extract and sugar at high speed until soft peeks form.
19
Then spread on chilled cake just before serving and sprinkle nutmeg on top.

1167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin-Amaretto Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Amaretto Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions