Pumpkin-amaretto Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups shortbread cookies, crushed
• 1/4 cup toasted finely crushed almonds
• 1/3 cup unsalted butter, melted
• 2 (8 ounce) packages cream cheese, at room temperature
• 1 cup packed light brown sugar
• 2 cups fresh pumpkin puree
• 2 eggs
• 4 egg whites, yolks separated
• 1/8 teaspoon cream of tartar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3 tablespoons flour
• 1/2 cup sour cream or 1/2 cup yogurt
• 2 tablespoons amaretto or 1 teaspoon almond extract
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon almond extract
• fresh grated nutmeg, garnish

Recipe

• 1 preheat oven to 325°f.
• 2 in a 10-inch greased springform pan, mix cookie crumbs, almonds, and melted butter.
• 3 using your clean fingers, press the mixture evenly onto the bottom and sides of the pan. or better yet use a metal 1 cup measuring cup and press the crumbs evenly among the bottom and part way up the sides.
• 4 refrigerate till ready to fill.
• 5 in a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth.
• 6 add in brown sugar blending until thoroughly mixed.
• 7 add pumpkin and add the 2 eggs one at a time, then the yolks, blending after each addition until smooth.
• 8 add cinnamon, nutmeg, flour, amaretto and sour cream, pulse to blend.
• 9 in a clean bowl beat egg whites and cream of tartar at high speed till soft peaks form.
• 10 fold the egg whites into the cheese mixture.
• 11 pour mixture into prepared crust.
• 12 set springform on a cookie sheet.a must.
• 13 bake 1 - 1 1/2 hours, till center is almost set and jiggles slightly.
• 14 turn off oven let cake stay in oven with oven door propped open about 8 inches.
• 15 till bottom and sides are completely cooled.
• 16 remove from oven, chill uncovered overnight in the refrigerator.
• 17 remove sides of pan.
• 18 beat cream, almond extract and sugar at high speed until soft peeks form.
• 19 then spread on chilled cake just before serving and sprinkle nutmeg on top.