Amaretto Pumpkin Cheesecake

If you love fall flavors then this Amaretto Pumpkin Cheesecake is going to be your new favorite dessert to make especially around the holidays.

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 Years 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 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.


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.

Stays Firm and Light Inside

This cheesecake is firm and slices up perfectly.


I love to add a little cinnamon and sugar on top, it glistens and sure makes it look pretty.


I just mix some regular granulated sugar and cinnamon in a bowl and add to an old spice shaker, I usually keep the empty ones during the year for this reason.


Perfect to use to sprinkle on cookies like snickerdoodles too!

Tips

1. Always preheat the oven for around 25 minutes.
2. Add a pan of water in the lower rack inside the oven while baking to keep the moisture in the oven.
3. Line your springform pan with parchment paper, cutting to fit for easy removal.

Read all instructions First!

Wrap the bottom of the springform pan with foil so nothing will drip out while baking.


Oil spray any areas you may have missed with parchment paper.


Keep this cheesecake in the refrigerator at least 3 hours before removing for the pan.

Delicious Crust!

If you are a serious cinnamon lover, you will love this crust.


The nuts, cinnamon, and delicious cracker crumbs are heavenly with this pumpkin filling.


I love the crust on this cheesecake, it really shouts fall flavors and the perfect dessert.


If you want a show stopper dessert, make this cheesecake.

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

The Filling

You always wait until the cream cheese is at room temperature before starting your recipe.


Make sure you beat the cream cheese until it's light and fluffy with no lump.


If you are not a fan of Amaretto you can use almond extract or even another flavor that goes well with pumpkin.


We are big fans of the flavoring and sometimes I even use both the extract and some Amaretto for a stronger flavor.


When cooking with alcohol, it cooks away while baking.

Other 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 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 it's the character.

Try some of my other Pumpkin Recipes

Pumpkin Pistachio Biscotti
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Mini Turnovers
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

Cheesecakes

We love this pumpkin cheesecake.


Through the years I have made mini cheesescakes, Ricotta Cheesecake, no bake cheesecake, slow cooker cheesecake and a favorite from my hometown a copycat Manny's Strawberry cheesecake.


I always love to bake this Amaretto Pumpkin Cheesecake in the fall when the smell of cinnamon and spices waft throughout the house while it's baking shouting Autumn.


The cinnamon graham crackers, pecans, delicious cinnamon, and sugar topping and everything that goes into this cheesecake make it super fall delicious.


The Amaretto gives it just the right almond flavor that pairs so well with pumpkin.


This Italian American style cheesecake will make your Holiday tables super special.


This is a great tradition to start in your family just like ours baking a favorite dessert for the Holiday.


This Amaretto Pumpkin Cheesecake is a nice addition to the Thanksgiving tables for that decadent slice of the perfect fall dessert.

Amaretto Pumpkin Cheesecake Pin for Later

Don't Miss Trying Cheesecake Recipe

Amaretto Pumpkin Cheesecake will be everyone's favorite cheesecake flavor in the fall months.


It's special and once a year we love it around Thanksgiving, but you can make it any time of the year.


I love saving special recipes for those occasions.


If you want a real show stopped put this on your tables this year.


Fall spices, pumpkin, and pecan crust, oh my!

Amaretto Pumpkin Cheesecake

Yield: 12

Author: Claudia Lamascolo

prep time: 20 Mcook 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:
• For the crust:
• Preheat oven to 350 degrees.
• Butter a 9-inch springform 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. Lower the temperature on your oven down to 300 degrees.

instructions:

How to cook Amaretto Pumpkin Cheesecake

1. Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
2. Use an electric mixer to beat the cream cheese, maple syrup, and Amaretto and extract if using, until smooth.
3. Combine with the sour cream and pumpkin mixture. Pour over the pre-baked crust.
4. Bake for 60 to 70 minutes, Cool. Reset oven temperature to 350 degrees.
5. For the topping: Combine the sour cream, Amaretto, and sugar together in a small bowl. Spread over the cooled cheesecake.
6. Bake for 10 minutes.
7. Remove from the oven and let stand for 15 minutes.
8. Refrigerate for 3 hours or until well chilled.
9. Remove from the springform pan and peel away the parchment paper.
10. I sprinkle a mixture of cinnamon and sugar over the top before serving and a touch of whipped cream.

Calories
375

Fat (grams)
29

Sat. Fat (grams)
17

Carbs (grams)
26

Net carbs
14

Sugar (grams)
15

https://www.whatscookinitalianstylecuisine.com/2010/11/amaretto-pumpkin-cheesecake.html

Pumpkin Cheesecake, Amaretto Cheesecake Pumpkin Pecan Cheesecake, Amaretto cheesecake, Pumpkin recipes, Cheesecake Recipes, Fall recipes, Thanksgiving dessert

pumpkin, dessert, cheesecake

Italian

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Amaretto Pumpkin Cheesecake Pin for Later

Don't Forget to Try My Other Favorite Cheesecake Recipes!

Manny's Copycat Strawberry cheesecake

Watch my Quick Video Clip on Amaretto Pumpkin Cheesecake

Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2019.