Pumpkin-Amaretto Cheesecake

Pumpkin-Amaretto Cheesecake
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 8
Sinfully rich, but nice for a special occasion. Make ahead.
  • 11 whole graham crackers, crushed (about 1-1/2 cups crumbs)
  • ¼ cup sugar
  • ⅓ cup unsalted butter or margarine, melted
  • 2 8oz packages reduced fat or fat-free cream cheese, at room temperature
  • 1 cup packed light brown sugar
  • 2 cups fresh pumpkin puree or 1-16 ounce can solid pack pumpkin
  • 2 egg yolks
  • 4 egg whites
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons flour
  • 2 tablespoons whipping cream and Amaretto
  • Whipped cream, optional
  1. Preheat oven to 325 degrees F.
  2. In a 9 inch spring form pan, mix graham cracker crumbs, sugar and melted butter.
  3. Press the mixture evenly onto the bottom and sides of the pan.
  4. Bake 8 minutes. Remove from oven and cool.
  5. In a large bowl using electric mixture (or place directly in a food processor) whip cream cheese until smooth.
  6. Stir in brown sugar; blend until thoroughly mixed.
  7. Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.
  8. Add ½ the egg whites at a time, blending well after each addition.
  9. Add cinnamon, nutmeg, flour, Amaretto and whipped cream, stir to blend.
  10. Pour mixture into prepared crust.
  11. Set spring form pan in a large roasting pan and fill with ½ inch tap water.
  12. Bake 1 hour, or until knife inserted in center comes out clean.
  13. Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator.
Using fat free cream cheese holds the total fat in this recipe to 30% of calories.
Nutrition Information
Calories: 353 Fat: 12g Saturated fat: 5.8g Unsaturated fat: 1.6g Carbohydrates: 51 Sodium: 467mg Fiber: 2.4g Protein: 11g


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