This decadent cheesecake is creamy and has a fluffy smooth texture that really becomes an addicting taste.
Did you ever taste a little, then a little more, and still had to keep tasting it to identify all the flavors because it's so delicious and unique? That's what I found myself doing with this cheesecake dessert.
The pecan crust, cinnamon, Amaretto, and pumpkin spice flavors just are a sensational blend of flavors.
The first time I made this cheesecake wasn't a holiday and it was such a big hit, I decided it had to be saved for Thanksgiving or Christmas, I even made it for a New Year's Party!
If you have a nut allergy just substitute pumpkin seeds, I've had to do that when bringing it a party and not knowing every guest to be safe.
Pumpkin season is always my favorite and I always keep freshly roasted pumpkin on hand along with pecans in the freezer (it keeps them fresher all year long).
If you love pumpkin season as much as we do and have no time to bake you need to try my
4 ingredient pumpkin cake or instead of pumpkin pie, try these easy oatmeal pumpkin spice bars they're fabulous!
The Italian twist of Amaretto just compliments this pumpkin delightful cheesecake and goes great with espresso or our Homemade Amaretto Liqueur.
Scroll down to get this yummy recipe and do tell me your thoughts when you make this one! We love it!
Even if you aren't a baker, my super easy instructions will have this decadent beauty on the table in no time.
Just follow the easy instructions on how to make this perfect Amaretto Pumpkin Cheesecake, it's easier than you think.
I will also give you some tips along the way.
First I would love for you to try making your own pumpkin puree it's so easy, either bake it or do it in a slow cooker.
For anyone that has nut allergies, you can substitute a nut-free source like ground roasted chickpeas, nut-free roasted pumpkin seeds, or sunflower seeds.
You can also substitute the Amaretto with caramel or butterscotch extract, vanilla extract, or maple extract.
The cheesecake filling can be adapted to however you like.
Using the basic ingredients, flavorings can be changed, however, the cinnamon really gives this the fall pumpkin spice flavors and its character.
Homemade Pumpkin Pie
Oatmeal Pumpkin Bars
Pumpkin Bread Pudding
Pumpkin Turnovers
This cheesecake just shouts fall in flavors and appearance, it can be decorated also with flowers and autumn decor as a centerpiece on your holiday tables.
If you're looking for an impressive decadent Pumpkin flavorful cheesecake, this is the perfect recipe.
It's great for Thanksgiving especially for hosting dinner parties but most of all it's really special.
If you want a real show stopper put this on your tables this year.
Fall spices, pumpkin, and pecan crust, the perfect blend of Autumn flavors
Through the years I have made mini cheesecakes, Ricotta Cheesecake, no-bake cheesecake, slow cooker cheesecake, and a favorite from my hometown a copycat Manny's Strawberry cheesecake
This is an affiliate link and I do make a small commission See Disclosure Policy
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2019.
The Italian twist of Amaretto just compliments this pumpkin delightful cheesecake and goes great with espresso or our Homemade Amaretto Liqueur.
Scroll down to get this yummy recipe and do tell me your thoughts when you make this one! We love it!
Decadently Easy To Make!
Even if you aren't a baker, my super easy instructions will have this decadent beauty on the table in no time.
Just follow the easy instructions on how to make this perfect Amaretto Pumpkin Cheesecake, it's easier than you think.
I will also give you some tips along the way.
First I would love for you to try making your own pumpkin puree it's so easy, either bake it or do it in a slow cooker.
Topping Suggestions
- cinnamon/sugar
- whipped cream
- sprinkled with a dash of nutmeg
- drizzled with caramel ice cream topping or hot fudge sauce
- chopped macadamia nuts toasted or pumpkin seeds
- chopped chocolate or mini chocolate chips
Tips
- Always preheat the oven for around 25 minutes.
- Use only 100% pure pumpkin
- Add a pan of water to the lower rack inside the oven while baking to keep the moisture in the oven.
- wrap the bottom of the pan with foil to prevent leakage
- Line your springform pan with parchment paper, cutting to fit for easy removal.
Tools
- springform pan
- large baking pan for water
- mixer
- bowls
- measuring cups and spoons
- parchment paper and aluminum foil
- spatula
- serving utensil
- aluminum foil
Ingredients You Will Need for Amaretto Pumpkin Cheesecake (for exact measurements scroll down to the printable recipe card)
- Crust
- pecans
- all-purpose flour
- brown sugar
- cinnamon-flavored graham cracker crumbs
- unsalted butter softened
- egg yolk
- Filling
- pumpkin puree
- brown sugar
- eggs, beaten
- ground cinnamon
- ground nutmeg
- ground ginger
- salt
- cream cheese
- maple syrup
- Amaretto
- Optional:almond extract
- Topping:
- sour cream
- Amaretto
- sugar
Other Non-Alcohol and Spice Suggestions:
For anyone that has nut allergies, you can substitute a nut-free source like ground roasted chickpeas, nut-free roasted pumpkin seeds, or sunflower seeds.
You can also substitute the Amaretto with caramel or butterscotch extract, vanilla extract, or maple extract.
The cheesecake filling can be adapted to however you like.
Using the basic ingredients, flavorings can be changed, however, the cinnamon really gives this the fall pumpkin spice flavors and its character.
Try some of my other Pumpkin Recipes
Homemade Pumpkin Pie
Oatmeal Pumpkin Bars
Pumpkin Bread Pudding
Pumpkin Turnovers
Impressive Pumpkin Cheesecake
This cheesecake just shouts fall in flavors and appearance, it can be decorated also with flowers and autumn decor as a centerpiece on your holiday tables.
If you're looking for an impressive decadent Pumpkin flavorful cheesecake, this is the perfect recipe.
It's great for Thanksgiving especially for hosting dinner parties but most of all it's really special.
If you want a real show stopper put this on your tables this year.
Fall spices, pumpkin, and pecan crust, the perfect blend of Autumn flavors
Amaretto Pumpkin Cheesecake

Yield: 12
Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M
This is the perfect combination of flavors for a fabulous fall Cheesecake! Pumpkin and Amaretto are a match made in heaven with this creamy filling and pecan crust.
Ingredients
- Crust
- 1 cup finely chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cinnamon-flavored graham cracker crumbs
- 2 tablespoons unsalted butter, softened
- 1 egg yolk
- Filling
- 1 1/2 cups pumpkin puree I love freshly baked pumpkin (as shown above)
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3- 8 oz packages of cream cheese
- 1/2 cup maple syrup
- 2 tablespoons Amaretto
- Optional: 1 teaspoon almond extract
- 1/8 cup sour cream
- Note: Use oven-roasted, fresh pumpkin or good-quality canned pumpkin, not sweetened pumpkin pie filling.
- Topping:
- 1 cup sour cream
- 1 teaspoon Amaretto
- 1 teaspoon sugar
Instructions
- Preheat the oven to 350 degrees.
- Cut parchment paper in a ring and flat round piece to fit your springform pan and set aside (if any metal is showing spray with cooking oil) set aside.
- Wrap the bottom of the pan in tin foil to prevent leakage.
- Place a baking pan with 1 inch of water in the oven anywhere (this helps prevent cracking and make moisture for the cheesecake. This is called a water bath.)
- For the crust:
- Preheat the oven to 350 degrees.
- Butter a 9-inch spring form pan and line the bottom and sides with parchment paper.
- Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl.
- Press the mixture evenly onto the bottom of the springform pan.
- Bake at 350 for 10 minutes. Set aside to cool.
- Pumpkin Cheesecake Filling:
- In a large bowl combine the pumpkin, brown sugar, eggs, cinnamon nutmeg ginger, and salt and set aside.
- In another bowl using an electric mixer, beat the cream cheese, maple syrup, and Amaretto, (almond extract) if used then beat until smooth around 3 minutes.
- Stir in the sour cream and combine all ingredients together just until blended evenly.
- Pour over the pre-baked crust.
- Bake for 60 to 70 minutes, Cool. Reset oven temperature to 350 degrees.
- For the topping:
- Combine the sour cream, Amaretto, and sugar together in a small bowl. Spread over the cooled cheesecake.
- Bake for 10 minutes in the 350-degree oven.
- Remove from the oven and let stand for 15 minutes.
- Refrigerate for 3 hours or until well chilled.
- Remove from the springform pan and peel away the parchment paper.
- I sprinkle a mixture of cinnamon and sugar over the top before serving and a touch of whipped cream.
Notes
Topping Suggestions
- cinnamon/sugar
- whipped cream
- sprinkled with a dash of nutmeg
- drizzled with caramel ice cream topping or hot fudge sauce
- chopped macadamia nuts toasted or pumpkin seeds
- chopped chocolate or mini chocolate chips
Tips
- Always preheat the oven for around 25 minutes.
- Add a pan of water to the lower rack inside the oven while baking to keep the moisture in the oven.
- Use only 100% pure pumpkin
- Wrap the bottom of the pan with foil to prevent leakage
- Line your springform pan with parchment paper, cutting to fit for easy removal.
Tools
- springform pan
- large baking pan for water
- mixer
- bowls
- measuring cups and spoons
- parchment paper and aluminum foil
- spatula
- serving utensil
Nutrition Facts
Calories
375Fat (grams)
29Sat. Fat (grams)
17Carbs (grams)
26Net carbs
14Sugar (grams)
15Amaretto Pumpkin Cheesecake Pin for Later
Cheesecakes
Through the years I have made mini cheesecakes, Ricotta Cheesecake, no-bake cheesecake, slow cooker cheesecake, and a favorite from my hometown a copycat Manny's Strawberry cheesecake
This is an affiliate link and I do make a small commission See Disclosure Policy
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2019.
Pecan crust, pumpkin cheese...wow..could I come over for a cup of tea? ;-))
ReplyDeletewow what a beautiful pie!! Excuse me but this pie is for thanksgiving day!! Did i have understand well?
ReplyDeleteGood recipe claudia have a nice WE
Claudia,
ReplyDeleteYou nailed this one. Home Run!!!
What can be better than a creamy amaretto cheesecake! Amazing!
Bon appetit!
CCR
=:~)
I love the continuation of flavors in this - the pecans in the pie crust - the maple syrup in the filling. Now this is a cheesecake fit for Thanksgiving!
ReplyDeletePerfect! I love pumpkin pie and one of my favorites is cheesecake. This helps the holiday diet since coupling the pumpkin with the cheesecakes means I only have to eat one piece instead of 2 (pumpkin then cheesecake).
ReplyDeleteI've got to try this one.
What a wonderful treat! I love the amaertto flavor here!
ReplyDeleteThis is a beautiful pie! I love the combination of pumpkin and cheese. Very new combo to me but worth a try.
ReplyDeleteThis looks amazing...and perfect for the holidays! I'll have to try it!
ReplyDeleteYour Amaretto Pumpkin Cheesecake is a decadent, delicious dessert. Smooth and creamy, it is one of the tastiest and most elegant ways to end any meal.
ReplyDeleteOh my, pumpkin cheesecake sounds terrific for the coming celebration! Thnaks for the recipe.
ReplyDeleteHope you're having a wonderful weekend. Enjoy!
Kristy
Love the amaretto addition to this cheesecake. Hope I can find time to make it, if not it will be a great treat after the Holiday.
ReplyDeletedelicious cake
ReplyDeleteThe amaretto in this cheesecake is a winner! A fabulous Thanksgiving dessert..
ReplyDeleteMy husband insists he doesn't like pumpkin, but this baby may just the one that wins him over!
ReplyDeleteOh my word! What an incredibly delicious looking cheesecake. Pecans, pumpkin and amaretto?! Amazing! :)
ReplyDeleteI'm so glad I'm making pumpkin cheesecake for Thanksgiving or I'd be crying after seeing this! It's cheesecake heaven!
ReplyDeleteWow, this is just fantastic...wonderful flavor combination :)
ReplyDeleteLooks delicious!
ReplyDeleteWhat a great twist on pumpkin pie! This sounds amazing! I love amaretto.
ReplyDeleteThis is just Heaven!! I can't imagine a more delectable or beautiful cheesecake! I must try this! Thanks for a gorgeous recipe :)
ReplyDeleteI love pumpkin desserts that seem a little different... sometimes you have to go beyond pie! Looks fabulous!
ReplyDeleteAmaretto and maple...just lovely. I can see why this cheesecake has become a tradition. ;)
ReplyDeletemy goodness, everything on your Thanksgiving table has amaretto in it!! may i please come next year? i promise to contribute amaretto, too! ;)
ReplyDeleteThis is a gorgeous cheese cake! I wish I could get my family to try something new for the holidays, they always want the traditional meal.
ReplyDeleteLooking good!
ReplyDeleteThat is so awesome. I love the pumpkin shaped mold. What a cool looking pie!
ReplyDeleteOh wow, that looks so moist and creamy, and I looove amaretto :) You seduce me constantly with your desserts.
ReplyDeleteYum! This sounds delicious with the amaretto addition & the topping! Great recipe!
ReplyDeleteMy step mom loves amaretto! This one looks like a keeper just for her!
ReplyDeleteMmm I love amaretto, but would never think to put it with pumpkin!
ReplyDeleteCreamy goodness of amaretto and pumpkin? Count me in. Sadly my imagining the flavor just isn't enough to kick my craving for this. Please send fed ex.
ReplyDeleteEverything about this cheesecake looks just heavenly!!
ReplyDeleteOh, that sounds and looks so delicious! I wish I had a piece right now! Cheesecake is my favorite!
ReplyDeleteI love this flavor! It is so perfect for Thanksgiving!
ReplyDeleteThe cheesecake looks scrumptious...perfect recipe to bake in this pumpkin season...makes a great dessert for get together
ReplyDeleteI am a pumpkin fanatic. In fact, just this morning I baked a pumpkin loaf, and have already enjoyed a slice with my coffee for lunch. This cheesecake sounds divine, and I know we would love it.
ReplyDeleteI never thought about using amaretto this way. I can imagine how the flavor is. I hope to make soon.
ReplyDeleteOh my, what a delicious, rich and decadent looking cheesecake that is. Love that cinnamony top :-) Perfect to make during the holiday season.
ReplyDeleteOh my goodness!!This looks and sounds super delicious and tempting!! Can't wait to give it a try :)
ReplyDeleteNow this is my favorite cheesecake recipe. I bet those flavors are amazing! Cannot wait to try this! Love! Thank you for sharing this great recipe.
ReplyDeletePumpkins, pecans, amaretto , wow. What not to loved about this pie. Looks like a perfect cheesecake with some evening tea
ReplyDeleteYour cheesecake recipe is really great! Wow and wow, this is so delicious and it makes my mouth watering.
ReplyDeleteOh my goodness, this sounds like the perfect Holiday dessert!!! I love the addition of the amaretto too (me and my hubby are both amaretto lovers in drinks and sweets!).
ReplyDeleteCheesecake is our favorite dessert and this one has all the fall flavors! I'm thinking this would be perfect on the dessert table for Thanksgiving.
ReplyDeleteI love cheesecake and pumpkin and amaretto but I never would have thought to put them all together! This sounds amazing - I might make it for Thanksgiving!
ReplyDeleteI love Amaretto anything. What a wonderful combination with pumpkin, pecans. I bet this was gone in an instant.
ReplyDeleteWhat a great holiday dessert. Has all the right Fall flavors. Hubby and I love amaretto and adding it to the pumpkin cheesecake makes it an extra special treat.
ReplyDeleteOh wow Claudia! Your cheesecake looks amazing!! You know how much my family and I enjoy cheesecake...this Autumn-inspired dessert would be a hit in our house :D
ReplyDeleteTis the season for pumpkin!! I am loving the sound of this cheesecake!
ReplyDeleteYummy! This cheesecake sounds fab! I love the amaretto too! My mom adds it to her pumpkin and sweet potato pies sometimes and it tastes amazing so I know yours must be good! Can't wait to try it!
ReplyDeleteThis sounds delicious! Pinned.
ReplyDeleteI loved this recipe! So easy to make and tasty! I love amaretti!
ReplyDeleteAmaretto pumpkin cheesecake! Yum! Doesn't get much better than this for the holidays!
ReplyDeleteI've always been a fan of Amaretto cheesecake. You've taken that up a notch by adding all these wonderful Fall Flavors. Can't wait to taste this.
ReplyDeleteThis recipe was so yummy! Any chance to add booze my desserts, count me in!
ReplyDeleteOh my goodness!this id what i was looking for.. Can't wait to make it tomorrow
ReplyDelete