Friday, January 21, 2011

Baby Screaming its Head Off in the middle of the night and Ruining My Life Pie

Simple description: New York-style cheesecake, brandy brushed and topped with pecans and nutmeg.



4 8-oz. cream cheese, softened
1 C. unsalted butter, softened
1 1/2 C. sour cream
1/2 C heavy whipping cream
1 3/4 C. white sugar
1/8 . cornstarch
1 fl. oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 C. chopped pecans
1/2 tsp. nutmeg

  1. Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform  pan with foil. Generously butter inside of pan.
  2. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. 
  3. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). 
  4. Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. 
  5. Remove cake from water and chill at least 3 hours before removing cake from pan. 
  6. Top with crushed pecans and dust with nutmeg.


  1. i know this is a really old post but i am trying to actually make this pie and i was wondering, is it actually meant to be 48 ounces of cream cheese?? because that's a lot

  2. I checked the source website on the Internet Archive's Wayback Machine. I copied it correctly. I also checked other New York Style Cheesecake recipes on 4 8oz packages seems to be the norm.