Amaretto adds a festive touch to this showstopping cheesecake. For a nonalcoholic version, replace it with an additional ½ teaspoon of almond extract.
2 (8 oz) pkgs reduced-fat cream cheese, room temperature
1/4 cup ricotta cheese
1/2 cup sugar
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract
2 tbsp amaretto liqueur
1 tsp ground cinnamon
3/4 cup canned pumpkin puree
1 (6 oz) ready-made graham cracker pie crust
1/2 cup glazed pecans
Preheat the oven to 350°F. In a medium bowl of stand mixer or with hand mixer, beat the cream cheese, ricotta, and sugar until smooth. Add the eggs one at a time, beating well in between. Add the almond extract, vanilla extract, amaretto, and cinnamon. Mix to combine. In a separate bowl, combine the pumpkin and ½ cup cheesecake batter, stirring until smooth.
Pour the remaining plain cheesecake batter into the pie crust and dollop pumpkin batter all over the top. Using the tip of a knife, swirl the two batters together.
Bake 45 min., until the filling is set. Cool completely, then refrigerator for at least 1 hour. Garnish with glazed pecans.