Pumpkin Amaretto Cake Recipes

AMARETTO-PUMPKIN CHEESECAKE

Steps:

• 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.

PUMPKIN CAKE WITH AMARETTO CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Set aside.
• Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
• In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
• Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
• Evenly divide cake mixture between the two prepared cake pans.
• Bake for 25 - 35 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
• Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
• While the cake is cooling make the frosting. Using a hand held mixer, cream together cream cheese and butter until smooth. Beat in Amaretto. Gradually beat in powdered sugar until frosting becomes thick and spreadable.
• Once the cakes are cool, spread a layer of Amaretto cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.

PUMPKIN-AMARETTO CHEESECAKE

Steps:

• 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.

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE

Steps:

• Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
• Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
• Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
• Coarsely chop or break the praline and sprinkle over the pie right before serving.

APRICOT PUMPKIN CAKE

Steps:

• Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender., In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11x7-in. baking dish. , Bake at 375° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

PUMPKIN BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9x2-inch baking pan. Place a pan of water into the bottom of the oven to help keep the pudding moist.
• Combine bread crumbs and walnuts in a bowl and pour into the bottom of the prepared baking pan.
• Beat condensed milk, pumpkin puree, eggs, nutmeg, cinnamon, and ginger in a mixing bowl. Stir in milk, melted butter, rum, 1 teaspoon vanilla extract, and rum extract. Pour mixture over bread crumbs.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
• Meanwhile, beat cream, sugar, and 1/2 teaspoon vanilla extract together in a chilled bowl until stiff and peaked. Fold in amaretto and refrigerate whipped cream until ready to serve with the bread pudding.