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
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)
15
Amaretto 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
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2019.
