I am looking for a certain cheesecake recipe. Help!!!?

Question

Awhile back I had a dessert at a resturant. I was called Spumoni Amaretto cheesecake. I would love to get a recipe for this. Can anyone help?

Answer 1

I have been looking and looking since you posted the question.

I can not find the recipe -- only where the cheesecake itself is for sale.

You might try this source. Check it out. (I believe the help is free.) "Finder of Lost Recipes".

http://www.hungrybrowser.com/phaedrus/


Good luck!!

Answer 2

Spumoni Cheesecake Recipe

Answer 3

This Site Might Help You.

RE:
I am looking for a certain cheesecake recipe. Help!!!?
Awhile back I had a dessert at a resturant. I was called Spumoni Amaretto cheesecake. I would love to get a recipe for this. Can anyone help?

Answer 4

Ingredients Crust: 4 cups finely crushed gingersnaps 1 stick unsalted butter, melted Filling: 1 tablespoon grated fresh ginger 1 pound cream cheese, softened 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon Pinch of grated nutmeg Pinch of ground allspice Pinch of ground cloves 1/4 teaspoon salt 3/4 cup fresh or canned pumpkin puree 2 large eggs Directions Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven. Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and wellcombined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

i found a different one sorry but it look nice
INGREDIENTS:
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (.25 ounce) package unflavored gelatin
1/2 cup water
3 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1 (5 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup amaretto liqueur
1 teaspoon vanilla extract
3/4 cup heavy whipping cream

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DIRECTIONS:
In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.

Answer 7

Food Recipes/Desserts:
Disaronno Amaretto Cheesecake.
http://www.disaronno.com/home.aspx

Might I suggest you add chopped cherries and chopped pistachio nuts to the above recipe and drizzle chocolate sauce on it.

http://recipes.epicurean.com/requests/641/spumoni

Answer 8

go to a pastery shop and buy one

Answer 9

CHOOSE A CHEESECAKE WITH 22 VARIATIONS
Makes 1 (8-inch) cheesecake

1/4 cup margarine or butter, divided
1 (11 1/4-ounce) package ROYAL No-Bake Cheesecake
3 tablespoons sugar
1 cup sour cream*
1 cup milk
Sour Cream Topping (recipe follows)

Generously coat 1 1/2-inches up side of 8-inch springform pan with 1 tablespoon margarine or butter; sprinkle with 2 tablespoons graham cracker crumbs from cheesecake mix.

Melt remaining margarine or butter; mix in small bowl with remaining crumbs and sugar. Press on bottom of pan; set aside.

Mix cheesecake filling mix, sour cream and milk in small bowl with electric mixer at low speed until thoroughly blended; beat at medium speed for 3 minutes more. Spoon into prepared pan.

Bake at 350 degrees F for 20 minutes or until puffed. Cool 15 minutes.

Spread with Sour Cream Topping and bake an additional 10 minutes. Cool completely; refrigerate until ready to serve.

*2 packages (3-ounce each) softened cream cheese or 1 cup dry cottage cheese, beaten until smooth, can be substituted for sour cream.

SOUR CREAM TOPPING:
Combine 1 cup sour cream and 2 tablespoons sugar.

Cheesecake can be frozen for up to 2 weeks. Thaw just before serving.

CHOOSE A CHEESECAKE

VARIATIONS:

AMARETTO CHEESECAKE:
Add 3 tablespoons almond-flavored liqueur to cheesecake filling before beating. Garnish with sliced almonds before serving.

APRICOT CHEESECAKE:
(For baked cheesecake only.) Soak 1/4 cup diced dried apricots in 1 cup hot water for 15 minutes; drain well. Stir apricots into beaten cheesecake filling.

BLACK FOREST CHEESECAKE:
Stir 1/3 cup chopped and well drained maraschino cherries and 1-ounce grated unsweetened chocolate into beaten cheesecake mixture.

BUTTERSCOTCH RAISIN CHEESECAKE:
Add 1/4 cup butterscotch-flavored chips and 1/4 cup seedless raisins to beaten cheesecake filling.

CHOCOLATE CHEESECAKE:
Melt 1 1/2 ounces unsweetened chocolate and add to cheesecake filling before beating. Garnish with chocolate curls before serving if desired.

CHOCOLATE NUT CRUNCH CHEESECAKE:
(For baked cheesecake only.) Mix 2 tablespoons unsweetened cocoa into crumb mixture for crust. Combine 1/4 cup sugar, 2 tablespoons all-purpose flour and 2 tablespoons softened margarine or butter until crumbly; mix in 1/3 cup chopped walnuts. Prepare cheesecake filling; spread in pan. Sprinkle with walnut mixture and bake as directed.

COFFEE CHEESECAKE:
Add 2 teaspoons instant coffee powder to cheesecake filling before beating.

CRANBERRY-ORANGE CHEESECAKE:
(For baked cheesecake only.) Stir 1/3 cup cranberry-orange relish into beaten cheesecake filling.

DAIQUIRI CHEESECAKE:
Mix 2 tablespoons lime juice (1 tablespoon for unbaked version), 1 teaspoon rum extract and 1 teaspoon grated lime peel into cheesecake filling before beating.

DATE NUT CHEESECAKE:
Add 1/4 cup chopped pitted dates and 1/4 cup chopped PLANTERS Walnuts to beaten cheesecake mixture.

EGGNOG CHEESECAKE:
(For baked cheesecake only.) Add 1 egg, 1 teaspoon brandy extract and 1/4 teaspoon ground nutmeg to cheesecake filling before beating. Garnish with a sprinkling of nutmeg if desired.

FRUIT-TOPPED CHEESECAKE:
Prepare basic recipe, omitting Sour Cream Topping. Top with 1 cup canned apple, cherry or blueberry pie filling.

GRASSHOPPER CHEESECAKE:
Mix 3 tablespoons unsweetened cocoa into crumb mixture for crust. Add 3 tablespoons green creme de menthe liqueur to cheesecake filling mixture before beating.

NO BAKE CHEESECAKE:
Combine graham cracker crumbs, 1/3 cup melted margarine or butter and sugar; press on bottom and side of 9-inch pie plate. Prepare filling as directed above; pour into crust and refrigerate. If desired, combine 1 cup sour cream and 2 tablespoons sugar; spread on top of pie. Bake at 350F for 10 minutes. Refrigerate until ready to serve.

PEACHY CHEESECAKE:
Drain 1 (16-ounce) can peach slices; reserve several slices for garnish. Coarsely chop remaining peaches; stir into beaten cheesecake filling. Garnish with reserved peach slices.

PINA COLADA CHEESECAKE:
(For baked cheesecake only.) Add 1/2 teaspoon rum extract to cheesecake filling before beating. Thoroughly drain 1 (8-ounce) can crushed pineapple; stir into filling with 1/4 cup flaked coconut.

ROCKY ROAD CHEESECAKE:
Mix 1/4 cup semisweet chocolate chips, 1/4 cup miniature marshmallows and 1/4 cup chopped PLANTERS Walnuts into beaten cheesecake mixture.

RUM RAISIN CHEESECAKE:
Add 3/4 teaspoon rum extract to cheesecake mixture before beating. Stir in 3/4 cup seedless raisins before pouring into pan.

TART LEMON CHEESECAKE:
Mix 2 tablespoons lemon juice (1 tablespoon for unbaked version) and 2 teaspoons grated lemon peel into cheesecake mixture before beating. Garnish with lemon twists if desired.

TOASTED COCONUT CHEESECAKE:
Mix 1/3 cup toasted flaked coconut into beaten cheesecake mixture. Garnish with additional toasted coconut before serving.

STRAWBERRY MALT CHEESECAKE:
Add 1/3 cup instant malted milk powder to cheesecake filling before beating. Top with 1/3 cup strawberry preserves before serving.

SPUMONI CHEESECAKE:
Add 2 tablespoons dry sherry to cheesecake filling before beating. Stir in 1/4 cup chopped PLANTERS Pecan pieces and 1/4 cup chopped mixed candied fruit until well blended. Garnish with additional mixed candied fruits if desired.

Answer 10

Recipe: Choose A Cheesecake with 22 Variations (using cheesecake mix)

Board: Cooking Club at Recipelink.com
From: Betsy at Recipelink.com 6-21-2005
RE: ISO: What to do with boxed cheesecake mix
MSG ID: 0072864

CHOOSE A CHEESECAKE WITH 22 VARIATIONS
Makes 1 (8-inch) cheesecake

1/4 cup margarine or butter, divided
1 (11 1/4-ounce) package ROYAL No-Bake Cheesecake
3 tablespoons sugar
1 cup sour cream*
1 cup milk
Sour Cream Topping (recipe follows)

Generously coat 1 1/2-inches up side of 8-inch springform pan with 1 tablespoon margarine or butter; sprinkle with 2 tablespoons graham cracker crumbs from cheesecake mix.

Melt remaining margarine or butter; mix in small bowl with remaining crumbs and sugar. Press on bottom of pan; set aside.

Mix cheesecake filling mix, sour cream and milk in small bowl with electric mixer at low speed until thoroughly blended; beat at medium speed for 3 minutes more. Spoon into prepared pan.

Bake at 350 degrees F for 20 minutes or until puffed. Cool 15 minutes.

Spread with Sour Cream Topping and bake an additional 10 minutes. Cool completely; refrigerate until ready to serve.

*2 packages (3-ounce each) softened cream cheese or 1 cup dry cottage cheese, beaten until smooth, can be substituted for sour cream.

SOUR CREAM TOPPING:
Combine 1 cup sour cream and 2 tablespoons sugar.

Cheesecake can be frozen for up to 2 weeks. Thaw just before serving.

CHOOSE A CHEESECAKE

VARIATIONS:

AMARETTO CHEESECAKE:
Add 3 tablespoons almond-flavored liqueur to cheesecake filling before beating. Garnish with sliced almonds before serving.

APRICOT CHEESECAKE:
(For baked cheesecake only.) Soak 1/4 cup diced dried apricots in 1 cup hot water for 15 minutes; drain well. Stir apricots into beaten cheesecake filling.

BLACK FOREST CHEESECAKE:
Stir 1/3 cup chopped and well drained maraschino cherries and 1-ounce grated unsweetened chocolate into beaten cheesecake mixture.

BUTTERSCOTCH RAISIN CHEESECAKE:
Add 1/4 cup butterscotch-flavored chips and 1/4 cup seedless raisins to beaten cheesecake filling.

CHOCOLATE CHEESECAKE:
Melt 1 1/2 ounces unsweetened chocolate and add to cheesecake filling before beating. Garnish with chocolate curls before serving if desired.

CHOCOLATE NUT CRUNCH CHEESECAKE:
(For baked cheesecake only.) Mix 2 tablespoons unsweetened cocoa into crumb mixture for crust. Combine 1/4 cup sugar, 2 tablespoons all-purpose flour and 2 tablespoons softened margarine or butter until crumbly; mix in 1/3 cup chopped walnuts. Prepare cheesecake filling; spread in pan. Sprinkle with walnut mixture and bake as directed.

COFFEE CHEESECAKE:
Add 2 teaspoons instant coffee powder to cheesecake filling before beating.

CRANBERRY-ORANGE CHEESECAKE:
(For baked cheesecake only.) Stir 1/3 cup cranberry-orange relish into beaten cheesecake filling.

DAIQUIRI CHEESECAKE:
Mix 2 tablespoons lime juice (1 tablespoon for unbaked version), 1 teaspoon rum extract and 1 teaspoon grated lime peel into cheesecake filling before beating.

DATE NUT CHEESECAKE:
Add 1/4 cup chopped pitted dates and 1/4 cup chopped PLANTERS Walnuts to beaten cheesecake mixture.

EGGNOG CHEESECAKE:
(For baked cheesecake only.) Add 1 egg, 1 teaspoon brandy extract and 1/4 teaspoon ground nutmeg to cheesecake filling before beating. Garnish with a sprinkling of nutmeg if desired.

FRUIT-TOPPED CHEESECAKE:
Prepare basic recipe, omitting Sour Cream Topping. Top with 1 cup canned apple, cherry or blueberry pie filling.

GRASSHOPPER CHEESECAKE:
Mix 3 tablespoons unsweetened cocoa into crumb mixture for crust. Add 3 tablespoons green creme de menthe liqueur to cheesecake filling mixture before beating.

NO BAKE CHEESECAKE:
Combine graham cracker crumbs, 1/3 cup melted margarine or butter and sugar; press on bottom and side of 9-inch pie plate. Prepare filling as directed above; pour into crust and refrigerate. If desired, combine 1 cup sour cream and 2 tablespoons sugar; spread on top of pie. Bake at 350F for 10 minutes. Refrigerate until ready to serve.

PEACHY CHEESECAKE:
Drain 1 (16-ounce) can peach slices; reserve several slices for garnish. Coarsely chop remaining peaches; stir into beaten cheesecake filling. Garnish with reserved peach slices.

PINA COLADA CHEESECAKE:
(For baked cheesecake only.) Add 1/2 teaspoon rum extract to cheesecake filling before beating. Thoroughly drain 1 (8-ounce) can crushed pineapple; stir into filling with 1/4 cup flaked coconut.

ROCKY ROAD CHEESECAKE:
Mix 1/4 cup semisweet chocolate chips, 1/4 cup miniature marshmallows and 1/4 cup chopped PLANTERS Walnuts into beaten cheesecake mixture.

RUM RAISIN CHEESECAKE:
Add 3/4 teaspoon rum extract to cheesecake mixture before beating. Stir in 3/4 cup seedless raisins before pouring into pan.

TART LEMON CHEESECAKE:
Mix 2 tablespoons lemon juice (1 tablespoon for unbaked version) and 2 teaspoons grated lemon peel into cheesecake mixture before beating. Garnish with lemon twists if desired.

TOASTED COCONUT CHEESECAKE:
Mix 1/3 cup toasted flaked coconut into beaten cheesecake mixture. Garnish with additional toasted coconut before serving.

STRAWBERRY MALT CHEESECAKE:
Add 1/3 cup instant malted milk powder to cheesecake filling before beating. Top with 1/3 cup strawberry preserves before serving.

SPUMONI CHEESECAKE:
Add 2 tablespoons dry sherry to cheesecake filling before beating. Stir in 1/4 cup chopped PLANTERS Pecan pieces and 1/4 cup chopped mixed candied fruit until well blended. Garnish with additional mixed candied fruits if desired.