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Pumpkin Cheesecake


Amaretto Sour Cream Topping

This recipe is from my book The Great Little Pumpkin Cookbook.

serves 8 - 10

For the crust:

3/4 cup graham cracker crumbs or crushed amaretti

1/2 cup finely chopped toasted blanched almonds

3 tablespoons granulated sugar

1/2 stick (1/4 cup) unsalted butter, melted and cooled

For the filling:

three 8-ounces packages cream cheese, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 1/2 cups solid pack pumpkin

3 large eggs

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 tablespoon cornstarch

1 teaspoon vanilla

2 tablespoons amaretto

For the topping:

2 cups sour cream

2 tablespoons granulated sugar

2 tablespoons amaretto

16 toasted almonds  for garnish

1. Preheat oven to 350°F.  Lightly spray a 9-inch springform cake pan with vegetable spray.  Wrap the outside with aluminum foil.

2. Make the crust:  In a bowl combine the cracker crumbs, the almonds, and sugar, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of the pan. Set in the oven and bake until the crust just begins to color, about 10 minutes.

2. Make the filling:  In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar and brown sugar, beat in the pumpkin, eggs, cornstarch, cinnamon, nutmeg, ginger, salt, vanilla and amaretto.  Beat the filling until it is smooth.

3. Pour the filling into the crust, bake the cheesecake in the middle of the preheated oven for 50 to 55 minutes, or until the center is just set.  Let it cool in the pan on a rack for 5 minutes.

4.Make the topping:  In a bowl whisk together the sour cream, the sugar, and the amaretto .  Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the whole almonds.