Amaretto pumpkin cheesecake is a delicious and festive dessert that is perfect for any occasion. This decadent cheesecake features a creamy pumpkin filling infused with the nutty flavor of amaretto liqueur, all nestled in a graham cracker crust. With its rich, indulgent taste and stunning presentation, this cheesecake is sure to be a hit at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
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
AMARETTO CHEESECAKE I
This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
Provided by Elaine Thompson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
- In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
- Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 37.1 g, Cholesterol 127.4 mg, Fat 26.2 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 15.6 g, Sodium 314.3 mg, Sugar 29.3 g
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
AMARETTO RICOTTA CHEESECAKE
There's a good reason why this cherished recipe was handed down to me by a relative. It's a keeper! The amaretto and ricotta make for a truly unique dessert. -Isabel Neuman, Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl., Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended., Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack., In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour., Top cheesecake with almonds and sugared cranberries.
Nutrition Facts : Calories 351 calories, Fat 21g fat (13g saturated fat), Cholesterol 134mg cholesterol, Sodium 168mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 10g protein.
AMARETTO CHEESECAKE
Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! -Barbara Caine, Sussex, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 632 calories, Fat 43g fat (27g saturated fat), Cholesterol 199mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 0 fiber), Protein 10g protein.
AMARETTO CHEESECAKE
This recipe will produce an elegant, creamy cheesecake with subtle levels of sweetness and amaretto. The cheesecake filling has almond paste in it, available at many grocery stores and specialty shops. This recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci. Serves 8-10. Prep and cooking time do not include refrigeration overnight.
Provided by Cooking Beast
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
- For the cheesecake filling: Preheat the oven to 350 degrees F.
- Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
- For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
- Refrigerate 6 hours or over night; serve chilled.
Nutrition Facts : Calories 535.1, Fat 41.7, SaturatedFat 19.9, Cholesterol 154.9, Sodium 300.7, Carbohydrate 33.4, Fiber 1.6, Sugar 25.4, Protein 9.7
AMARETTO CHEESECAKE II
Given to me by my sister-in-law, this cheesecake is really good!
Provided by v monte
Categories Desserts Cakes Cheesecake Recipes
Time 4h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
- In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
- To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
- Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 49.4 g, Cholesterol 239.2 mg, Fat 57.4 g, Fiber 0.4 g, Protein 11 g, SaturatedFat 36.1 g, Sodium 461.5 mg, Sugar 44.1 g
Tips:
- Prepare the Crust in Advance: To save time, make the graham cracker crust a day ahead and refrigerate it overnight. This will allow the crust to set firmly and prevent it from becoming soggy when filled with the cheesecake batter.
- Use Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your cheesecake. Use the best quality cream cheese, butter, and pumpkin puree that you can find.
- Don't Overmix the Batter: Overmixing the batter can cause the cheesecake to become dense and crumbly. Mix the ingredients just until they are well combined.
- Bake the Cheesecake in a Water Bath: Baking the cheesecake in a water bath helps to create a moist and creamy texture. Place the cheesecake pan inside a larger pan filled with hot water.
- Cool the Cheesecake Slowly: After baking, turn off the oven and leave the cheesecake inside with the door cracked open for an hour. This will help to prevent the cheesecake from cracking.
- Chill the Cheesecake Thoroughly: Before serving, chill the cheesecake for at least 4 hours, or overnight. This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
This Amaretto Pumpkin Cheesecake is a delicious and festive dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. With its creamy pumpkin filling, amaretto liqueur, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Amaretto Pumpkin Cheesecake a try. You won't be disappointed!
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