Ingredients Jump to Instructions ↓

  1. 1 1/4 cups crushed amaretti cookies

  2. 1/4 cup butter or margarine, melted

  3. 4 packages (8 oz each) cream cheese, softened

  4. 1 1/2 cups granulated sugar

  5. 4 eggs

  6. 1 3/4 cups canned pumpkin (not pumpkin pie mix)

  7. 1 teaspoon ground ginger

  8. 1/2 teaspoon ground cinnamon

  9. 1/4 teaspoon ground nutmeg

  10. 1 cup whipping cream

  11. 1 tablespoon powdered sugar

  12. 1 tablespoon amaretto or 1/8 teaspoon almond extract

  13. Toasted sliced almonds, if desired

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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