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Amaretto Cheesecake

Life At The Table Amaretto Cheesecake. An amaretto cheesecake on a wooden table with a a yellow napkin and a serving utensil next to it.
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Creamy amaretto cheesecake delivers elegant flavor and smooth texture. Learn the foolproof techniques for an easy show-stopping dessert.

Ingredients

Units Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup sliced almonds, chopped
  • 1 tablespoon white sugar
  • 7 tablespoons unsalted butter, melted

 

Filling

  • 2 8–oz pkg of cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup whipping cream
  • 1/4 cup amaretto

Garnish

  • 1 cup sliced almonds, toasted

Instructions

  1. Heat oven to 350˚F.
  2. Combine crust ingredients.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan with a slight rise up. Use the flat bottom of a water glass to lightly set the crumbs.
  4. Bake for 7-10 minutes, just until you see a slight browning around the edges of the crust.
  5. Remove the crust from the oven and set it aside to cool.
  6. Combine the cream cheese and sugar in a large mixing bowl.
  7. Using the paddle attachment, beat the cream cheese and sugar until light and fluffy.
  8. Add the eggs one at a time, incorporating each egg fully before adding the next one.
  9. Add the sour cream, whipping cream, and amaretto. Blend well.
  10. Pour into the cooled crust.
  11. Bake at 350˚F for 60 minutes or until set and turn the oven off. (Review the info in the post above about how to tell when the cheesecake is done.)
  12. Leave the cheesecake in the oven, but open the oven door. Allow the cheesecake to sit in the oven for 60 minutes to cool. 
  13. After 60 minutes, remove the cheesecake from the oven and let it sit on the counter for 4 hours or until completely cooled.
  14. If you have time, cool the cheesecake in the fridge overnight to thoroughly chill it.
  15. When you’re ready to serve, remove the cheesecake from the springform pan and garnish with the toasted almonds.
  16. Slice and serve!

Notes

  • Use a food processor to process the graham crackers with the sliced almonds, then combine them with the sugar in a butter in a large bowl.
  • Baking the cheesecake in a bain-marie or placing a pan of hot water on the rack underneath the cheesecake adds gentle steam, helping the custard bake evenly and reduces the risk of cracks on the surface.
  • To create a bain-marie, wrap the springform pan tightly in foil, place the spingform pan inside a larger pan, and pour in hot water until it reaches halfway up the sides before baking.
  • No amaretto, no problem. Add 1/2 teaspoon almond extract and 1 teaspoon of vanilla to the batter. Bake as directed.

Nutrition

Find it online: https://lifeatthetable.com/amaretto-cheesecake/

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