Ingredients
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2 cups shortbread cookies, crushed
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1/4 cup toasted finely crushed almonds
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1/3 cup unsalted butter, melted
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2 (8 ounce) packages cream cheese, at room temperature
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1 cup packed light brown sugar
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2 cups fresh pumpkin puree
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2 eggs
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4 egg whites, yolks separated
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1/8 teaspoon cream of tartar
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1 1/2 teaspoons cinnamon
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1/2 teaspoon nutmeg
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3 tablespoons flour
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1/2 cup sour cream or 1/2 cup yogurt
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2 tablespoons Amaretto or 1 teaspoon almond extract
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1 cup whipping cream
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1/4 cup powdered sugar
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1/2 teaspoon almond extract
Instructions
- Preheat oven to 325°F.
- In a 10-inch greased springform pan, mix cookie crumbs, almonds, and melted butter.
- Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan. Or better yet use a metal 1 cup measuring cup and press the crumbs evenly among the bottom and part way up the sides.
- Refrigerate till ready to fill.
- In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth.
- Add in brown sugar blending until thoroughly mixed.
- Add pumpkin and add the 2 eggs one at a time, then the yolks, blending after each addition until smooth.
- Add cinnamon, nutmeg, flour, Amaretto and sour cream, pulse to blend.
- In a clean bowl beat egg whites and cream of tartar at high speed till soft peaks form.
- Fold the egg whites into the cheese mixture.
- Pour mixture into prepared crust.
- Set springform on a cookie sheet.A must.
- Bake 1 - 1 1/2 hours, till center is almost set and jiggles slightly.
- Turn off oven let cake stay in oven with oven door propped open about 8 inches.
- Till bottom and sides are completely cooled.
- Remove from oven, chill uncovered overnight in the refrigerator.
- Remove sides of pan.
- Beat cream, almond extract and sugar at high speed until soft peeks form.
- Then spread on chilled cake just before serving and sprinkle nutmeg on top.