PREPARATION

Crust

Preheat the oven to 350°F and place the rack in the center of the oven.

Butter an 8-inch pie or springform pan

In a food processor, grind together the breadcrumbs, butter, pecans, pumpkin spice syrup and Amaretto Sour cranberries. (The mixture should be quite finely ground).

Press lightly into bottom of pan. Bake for 12 minutes. Squeeze the mixture again when it comes out of the oven and let it cool down.

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Cheese filling

In a food processor, cream the cheese with the brown sugar. Add sour cream, eggs and sir cocktail syrup.

Mix until the mixture is just smooth and homogeneous. To book.

 

Cheese and Pumpkin Filling

In another bowl, mix the pumpkin purée with the monsieur cocktail syrup and add 1/2 cup of the first cheese filling mixture. To book.

​ In the crust, place the first cheese mixture. Gently spoon pumpkin mixture over cheese filling, forming ribbons. With the tip of a knife, make spirals in the device.​

Bake 30 to 35 minutes or until center is just bubbling. Let cool.