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Pumpkin Cheese Cake with Amaretta Recipe

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This recipe for Pumpkin Cheese Cake with Amaretta is from Kathy Shapella Scaramuzzi's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
24 Gingersnaps
3 Tablespoons Sugar
1/4 cup Butter, melted

FILLING
1/2 cup Amaretta (boil until 1/4 cup left, about 3 min, cool)
2-8oz Cream Cheese
1-15oz Pumpkin Pie Puree
5 Eggs
3/4 cup Brown Sugar
1 teaspoon Cinnamon
1 teaspoon Vanilla
1/2 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Cloves

TOPPING
16oz Sour Cream
1/4 cup Sugar
3 teaspoons Amaretta
Directions:
Directions:
Preheat Oven 350º.

For Crust Mix Gingersnaps, 3 TBS Sugar and melted Butter and press into 10" Spring Pan.

For filling, blend all ingredients in processor until smooth, pour over crust. Bake at 350º for 1 hour, center will not be firm.

For topping: blend all ingredients and pour over hot cake AFTER spring pan reinforced with foil.

Bake 10 minutes - run knife around side of pan and put hot cake in refrigerator - chill overnight.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
8-12 hrs

 

 

 

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