Shelly's Recipe

PUMPKIN-AMARETTO CHEESECAKE

Category: Cheesecake

11 whole graham crackers, crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1/3 cup unsalted butter, melted
2 (8 oz) pkg cream cheese, softened
1 cup packed light brown sugar
1 (16 oz) can solid pack pumpkin
2 egg yolks and 4 egg whites
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp flour
2 tbsp whipping cream and Amaretto
Whipped cream, optional

Preheat oven to 325. In a 9 inch springform pan, mix graham cracker crumbs, sugar and melted butter. Press the mixture evenly onto the bottom and sides of the pan. Bake 8 minutes. Remove from oven and cool.

Whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed. Add pumpkin and add egg yolks one at a time, blending after each addition until smooth. Add 1/2 the egg whites at a time, blending well after each addition. Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend. Pour mixture into prepared crust.

Set springform pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour, or until knife inserted in center comes out clean. Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.