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.
Preheat oven to 325°F.
In a 9-inch springform pan, mix graham cracker crumbs, sugar and melted butter.
Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan.
Bake 8 minutes. Remove from oven and cool.
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.
Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.
Add 1/2 the egg whites at a time, blending well after each addition.
Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.
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.
Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.
Makes 10 servings