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Pumpkin Cranberry-Amaretto Cheesecake
3 cups Graham cracker crumbs
1/2 cup granulated sugar
1/2 cup (1 stick) melted butter
24 ounces cream cheese
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 (29 ounce) can pumpkin
1 (16 ounce) can whole cranberries
1 tablespoon juice from fresh lemon
1/4 cup amaretto liqueur
Heat oven to 375 degrees F.
Combine Graham cracker crumbs, sugar and butter; work mixture up sides of a large springform pan.
Using electric mixer in a large bowl, blend cream cheese and sugar, adding sour cream, vanilla extract, spice, eggs and pumpkin.
Spoon mixture into crumb crust and bake at 375 degrees F for 30 minutes, then lower heat to 350 degrees F and bake for 20 minutes, or until firm.
Let cool, then refrigerate overnight.
Puree cranberries, lemon juice and amaretto in blender.
Serve some sauce over each slice.
Yield: 20 to 25 servings
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