Pumpkin Amaretto Cheesecake
Served at Polly's Slow Food in Saint Paul, Minnesota.
Servings: 16
Print Recipe
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup sugar
- 2½ teaspoon cinnamon
- 2½ teaspoon ginger
- ½ cup butter, melted
Filling:
- 1½ pound cream cheese, softened
- 1⅓ cup sugar
- 6 eggs
- ¼ teaspoon salt
- 2 cups canned pumpkin
- 2 tablespoons light molasses
- ½ cup amaretto
- 1 teaspoon almond extract
Amaretto Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon amaretto
- powdered sugar (optional)
Instructions
- In a bowl mix crumbs, sugar, cinnamon, ginger and melted butter. Pat mixture in the bottom and up the sides of a 9-inch springform pan; set aside.
- In a bowl beat cream cheese to soften, then beat in sugar until smooth. Add eggs slowly and continue beating. Blend in salt, pumpkin, molasses, Amaretto and almond extract; beat until smooth.
- Pour mixture over crust in springform pan. Bake 1-1½ hours at 350°.
- Turn off the oven and leave cheesecake in the oven for an hour without opening the oven door.
- Remove cheesecake from the oven; let it cool completely and remove the outer ring of the pan.
- Whip the cream and amaretto until almost stiff. Add a little powdered sugar to taste if you wish.
- Serve each slice with a dollop of amaretto whip cream.
