Amaretto-Pumpkin Cheesecake

 

1 1/4

cups crushed amaretti cookies

1/4

cup butter or margarine, melted

4

packages (8 oz each) cream cheese, softened

1 1/2

cups granulated sugar

4

eggs

1 3/4

cups canned pumpkin (not pumpkin pie mix)

1

teaspoon ground ginger

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1

cup whipping cream

1

tablespoon powdered sugar

1

tablespoon amaretto or 1/8 teaspoon almond extract

Toasted sliced almonds, if desired

• 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.