Pumpkin-Amaretto Cheesecake

This is a spirited version of an old fashioned favorite. It is sinfully rich. However, an occasional piece of cheesecake can fit into a well balanced diet. Moderation is the key. Bake and refrigerate this cheesecake a day ahead for best results.

• 11 whole graham crackers, crushed (about 1-1/2 cups crumbs)
• 1/4 cup sugar
• 1/3 cup unsalted butter or margarine, melted
• 2 eight-ounce packages reduced fat or fat-free cream cheese, at room temperature
• 1 cup packed light brown sugar
• 2 cups fresh pumpkin puree or 16 ounce can solid pack pumpkin
• 2 egg yolks and 4 egg whites
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons flour
• 2 tablespoons: whipping cream and Amaretto
• Whipped cream, optional

1. Preheat oven to 325°F.

2. In a 9-inch springform pan, mix graham cracker crumbs, sugar and melted butter.

3. Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan.

4. Bake 8 minutes. Remove from oven and cool.

5. In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed.

6. Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.

7. Add 1/2 the egg whites at a time, blending well after each addition.

8. Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.

9. 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.

10. Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.

Makes 10 servings