Amaretto Pumpkin Cheesecake
For crust:
1 cup finely chopped pecans
½ cup all-purpose flour
½ cup brown sugar
¼ cup cinnamon flavored graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
For filling:
1½ cups pumpkin puree (chef recommends freshly baked pumpkin)
½ cup brown sugar
2 eggs, beaten
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
3 (8 ounce) packages of cream cheese
½ cup maple syrup
2 tablespoons Amaretto liqueur
1/8 cup sour cream
Note: Use how-to at http://pegasuslegend-whatscookin.blogspot.com/2010/10/fresh-pumpkin-puree-how-to-make-it.html for oven-roasted, fresh pumpkin, or good-quality canned pumpkin, not presweetened pumpkin pie filling.
Preheat oven to 350 degrees.
Make crust: Butter a 9-inch springform pan and line the bottom with parchment paper. Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake at 350 for 10 minutes; set aside and cool.
Lower oven temperature to 300 degrees.
For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger and salt in a large mixing bowl. Set aside.
With electric mixer, beat cream cheese, maple syrup, and Amaretto until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust.
Bake for 60 to 70 minutes. Cool completely before slicing.
Makes one 9-inch cheesecake.
Note: This freezes well.
Replies