A fun take on pumpkin cheesecake made with a splash of Amaretto.

Makes one 8” or 10.5” cake


1 ¼ cup finely ground Italian amaretti biscuits* or graham cracker crumbs

¼ cup melted butter

2 tbsp granulated sugar

Preheat oven to 375°F. Combine the crumbs, butter and sugar in a medium bowl and mix well. Pat into the bottom of an 8” springform pan (if you prefer a thicker cheesecake) or a 10.5” springform pan (if you prefer a thinner cheesecake). Bake for 8 minutes. Remove from oven and reduce the heat to 350°F.


12 oz (375 g) regular cream cheese, room temperature

¾ cup brown sugar

1 cup pumpkin puree (not pumpkin pie filling)

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

1 tsp vanilla extract

¼ tsp almond extract

3 eggs

2 tbsp Amaretto or Frangelico liqueur

On medium speed, beat the cream cheese in a mixer until soft. Add the brown sugar and cream until light. Beat in the pumpkin puree and the spices. Beat in the eggs, one at a time, then add the liqueur. Pour over the prepared crust and bake at 350°F for 35 minutes. Remove from oven. With the tip of a sharp knife, run the knife around the edge of the cake, about 1/2” deep to loosen the cake from the pan and prevent cracking. Cool for 20 minutes. Meanwhile, increase oven temperature to 450°F.


1 cup regular sour cream or 2% plain yogurt

2 tbsp brown sugar

1 tbsp Amaretto or Frangelico liqueur

¼ tsp almond extract

In a small bowl, whisk together all the topping ingredients. Spread over the top of the slightly cooled cheesecake. Bake at 450°F for 5 minutes. Cool to room temperature and then chill for several hours.

Before serving, top the cake with about ½ a cup of toasted pumpkin seeds.

*available in a specialty food store.