Almond Pumpkin Cheesecake
Ingredients
- For crust:
- 1 1/2 cups gingersnap cookie crumbs (about 24 cookies)
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 1/4 teaspoon ground ginger
- For filling:
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 1/3 cups sugar
- 2 tablespoons flour
- 3-8 oz packages cream cheese, room temperature
- 4 large eggs, room temperature
- 1 1/3 cups pure pumpkin, from 15 oz can (not pumpkin pie mix)
- 1 tablespoon almond liqueur
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Odense Almond Paste and pumpkin make a spectacular cheesecake. The gingersnap crust gives it a festive flavor.
Time
35 minutes to assemble
45 minutes to bake
60 minutes to rest in oven with heat off
Refrigerate overnight
45 minutes to bake
60 minutes to rest in oven with heat off
Refrigerate overnight
Yield
12 servings
Directions
- For crust: Preheat oven to 350°F. Generously grease or spray a 9 inch springform pan. Wrap bottom and up sides of springform pan with aluminum foil.
- In a medium bowl, mix cookie crumbs, butter, sugar and ginger until combined.
- Press crumb mixture into bottom of pan and 1/2 inch up sides. Bake 10 minutes and cool on a wire rack in refrigerator. Reduce heat to 325°F.
- For filling: Add Almond Paste (grated using large hole side of a box grater), sugar and flour to a mixing bowl and beat until fine crumbs. (A food processor works well for this step). Add cream cheese (one block at a time) and beat until just smooth. Do not overmix.* Add eggs, one at a time and beat just until each is absorbed.
- Add pumpkin, liqueur, cinnamon and nutmeg. Beat until combined and smooth.
- Pour mixture into cooled crust. Spread batter evenly into pan and place in a larger pan. Make a water bath by pouring hot water into larger pan until water is half way up the outside of springform pan. Carefully place cheesecake in oven and bake 45 minutes. Turn off heat and leave in oven one hour.
- Remove cheesecake from water bath and place on a wire rack (away from drafts). Gently loosen the top cake edge from the inside of the pan, with the point of a knife. This will prevent the top from cracking.
- Cool cheesecake completely at room temperature. Cover and refrigerate overnight before unmolding.