Ingredients
1 1/4
cups crushed amaretti cookies
1/4
cup butter or margarine, melted
4
packages (8 oz each) cream cheese, softened
1 1/2
cups granulated sugar
4
eggs
1 3/4
cups canned pumpkin (not pumpkin pie mix)
1
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
cup whipping cream
1
tablespoon powdered sugar
1
tablespoon amaretto or 1/8 teaspoon almond extract
Toasted sliced almonds, if desired
Preparation
Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes or until set. Reduce oven temperature to 325°F.
In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. On low speed, beat in eggs. Add remaining filling ingredients; blend well. Pour over crust.
Bake 1 hour 15 minutes or until edge is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours. Carefully remove side of pan. Beat whipping cream, powdered sugar and amaretto with electric mixer on high speed until soft peaks form. Spread over top of cheesecake. Top with almonds.
