Creamy, almond-kissed, and topped with a tangy sour cream layer and toasted almonds, this amaretto cheesecake is simple to make but absolutely unforgettable.
If you love almond-flavored desserts, this amaretto cheesecake is bound to be a favorite. It’s everything you want in a classic cheesecake — smooth, creamy, and rich — with a splash of amaretto liqueur that adds warmth and depth. The sour cream topping brings a little tang to balance the sweetness, while the toasted almonds give a bit of crunch and shine.
This recipe follows my tried-and-true cheesecake method, so there’s no need for a complicated water bath. Just a little mixing, baking, and chilling for a dessert that feels elegant but never fussy.
Why You’ll Love This Amaretto Cheesecake
- Big almond flavor from real amaretto liqueur and toasted almonds.
- No water bath needed, yet still wonderfully smooth and creamy.
- Simple to make ahead so it’s perfect for holidays or entertaining.
- Just the right balance of rich, sweet, and lightly tangy flavors.
Key Ingredients
Let’s take a look at the ingredients that make this cheesecake so special. You’ll find the full recipe, including ingredient quantities and complete directions, at the end of this post. There’s also a quick video to show how easily this cheesecake comes together.
- Cream cheese – The base of any great cheesecake. Use full-fat blocks (not whipped or reduced-fat) for the best texture and flavor.
- Granulated sugar – Sweetens the filling and helps it bake up smooth.
- Amaretto liqueur – Adds that unmistakable almond aroma and flavor. A little goes a long way, so you’ll taste it in every bite without it feeling overpowering.
- Almond extract – Boosts the almond flavor so it shines even more.
- Eggs – Bind the filling and create a creamy, custardy texture. Make sure they’re at room temperature so they mix in smoothly.
- Sour cream – A layer of lightly sweetened sour cream goes on top after baking for a bit of tang and a gorgeous, glossy finish.
- Toasted almonds – Sprinkle them over the top for crunch, flavor, and a pretty finishing touch.
How to Make Amaretto Cheesecake
Prepare the crust.
Combine cookie crumbs, sugar, and melted butter until evenly moistened, then press the mixture into the bottom of a 9-inch springform pan. Bake briefly to set, and let it cool while you make the filling.
Mix the filling.
Beat the cream cheese and sugar until smooth and creamy, then mix in the eggs, amaretto, and both extracts. Then mix in the sour cream just until blended. Over-mixing can incorporate too much air and lead to cracks later, so keep it gentle once the eggs go in.
Bake the cheesecake.
Pour the filling into the crust, then place the springform pan on a rimmed baking sheet to catch any leaks and make it easier to move in and out of the oven. Bake until the center is almost set but still slightly wobbly. It will finish setting as it cools.
Cool gradually.
Run a thin knife around the edge, then cool slowly in the turned-off oven before transferring to a rack to cool completely.
Chill.
Cover and refrigerate until fully set (overnight is best).
Finish & serve.
Stir together the sour cream topping ingredients and spread over the chilled cheesecake right before serving. Sprinkle with toasted almonds for crunch and shine.
Tips for Success
- Start with room temperature ingredients. Cold cream cheese or eggs can lead to a lumpy filling, so give everything time to warm up before mixing.
- Mix just enough. Once you add the eggs, blend only until incorporated. Over-mixing adds air, which can cause cracks as the cheesecake bakes.
- Don’t skip the cooling steps. That gradual cool-down in the oven, followed by chilling in the refrigerator, is key to a smooth, creamy texture and an uncracked top.
- Keep an eye on doneness. The center should still jiggle slightly when you turn off the oven. It will firm up as it cools.
- Toast the almonds. It only takes a few minutes in a skillet or in the oven, and that extra flavor makes a big difference. To toast in the oven, spread the almonds in a single layer on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once, until golden and fragrant.
- Plan ahead. Cheesecake always tastes better after a good chill, so make it a day before you plan to serve.
Variations and Serving Ideas
- Add a chocolate twist. Skip the sour cream topping, and drizzle slices with melted chocolate or top the cheesecake with a thin layer of ganache before adding the almonds. Almond and chocolate are a natural pair.
- Try a different crust. A chocolate wafer crust gives a richer contrast, while almond cookies make the almond flavor even more pronounced. And, of course, graham crackers are a classic choice.
- Dress it up for the season. Serve with fresh berries or compote in the summer or a simple caramel sauce in cooler months.
- Play with the garnish. Swap toasted almonds for other toasted nuts, or add a light dusting of cocoa powder before serving.
How to Store Amaretto Cheesecake
Refrigerate: Cover the cheesecake tightly and store in the refrigerator for up to 5 days. For the best texture, let slices sit at room temperature for about 20 minutes before serving.
Freeze: Wrap the whole cheesecake or individual slices in plastic wrap, then in aluminum foil or an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Topping tip: Add the toasted almonds after thawing so they stay crisp and flavorful.
A Cheesecake Worth Celebrating
Whether you’re making it for a special occasion or just because you love almond desserts, this amaretto cheesecake delivers elegance without extra effort. The creamy texture, smooth flavor, and hint of toasted almond crunch make it feel like something truly special. And it’s surprisingly simple to pull together.
Serve it chilled, slice it generously, and enjoy that perfect balance of rich, nutty flavor and classic cheesecake comfort.
More Almond Dessert Recipes
Amaretto Cheesecake
Ingredients
For the crust:
- 1 ¾ cups (198 g) vanilla wafer crumbs
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 24 ounces (680 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- ¼ cup (60 ml) amaretto or other almond-flavored liqueur
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup (113 g) sour cream, at room temperature
For the topping:
- 1 cup (227 g) sour cream
- ¼ cup (28 g) confectioners' sugar, sifted
- ½ teaspoon almond extract
- about ¼ cup sliced almonds, toasted
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine the cookie crumbs and butter until thoroughly mixed. Press evenly in the bottom and partially up the sides of the prepared pan.
- Bake 10 minutes. Set aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until throughly combined and smooth. Add the eggs, amaretto, vanilla, and almond extract. Mix well. Mix in the sour cream.
- Transfer the batter to the pan, and spread evenly.
- Bake 15 minutes.
- Reduce the oven temperature to 200°F (95°C). Bake for 2 hours or until the cheesecake is set.
- Remove the cheesecake from the oven, and run a thin knife around the outside edge.
- Turn off the oven. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
- Cover the cheesecake loosely and refrigerate at least 8 hours.
To make the topping:
- Stir together the sour cream, confectioners’ sugar, and almond extract until thoroughly combined.
- Spread the topping over the chilled cheesecake before serving. Garnish with toasted almonds.
Video
Notes
- Crust: Vanilla wafer crumbs are a great pairing here, but you can use graham crackers, chocolate wafers, or almond cookies for a twist.
- Amaretto: A little goes a long way! Don’t be tempted to add extra, or it can affect the texture.
- Baking tip: Place the springform pan on a rimmed baking sheet before baking to catch any leaks and make it easier to move in and out of the oven.
- Cooling: Slow cooling and a good chill are key for a smooth, crack-free cheesecake.
- Topping: Toast the almonds just before serving for the best flavor and texture. To toast, spread in a single layer on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once, until lightly golden and fragrant.
- Storage: Refrigerate up to 5 days or freeze for up to 2 months. See post for details.
23 Comments on “Amaretto Cheesecake”
Amaretto is absolutely one of my favorite flavors. I think I’ve posted three different amaretto recipes on my blog in the last few months! I will definitely be giving your cheesecake a try.
Made this for Christmas evening and it was AMAZING! Definitely worth the time, I will be making it again — although may skip the topping. The cake is so good, we found it didn’t need it. Another great recipe I’ll return to again and again – thank you!
I’m glad it was a hit, Amy!
Excelente presentación de los platos
I have made this several times. Only once with the sour cream topping. It wssn’t a hit. I have made a topping with cherry pie filling with almond extract, but served it on the side as optional.
I bet that cherry pie filling is really good with this cheesecake!
I made a toasted almond tweel to put a piece in each slice.
Best cheesecake ever! I added a little more Amerreto by accustom course and was very hesitant to make the sour cream topping but trust the recipe it was phenomenal! I made the toasted almonds but didn’t separate them on the dish after toasting so they stuck together so I just garnished with plain sliced almonds. It was a huge hit. I make a different cheesecake ever year and the family agreed this was a winner! I took pictures. It looks exactly like yours! Pinterest win!
That’s great, Laurie! I’m glad your family enjoyed it.
Made this for Christmas. Put it in the oven and realized I forgot to put the sour cream! Prayed for the best. It still turned out fantastic! Enjoyed by everyone, and my sister polished off the last piece the next day. Going to make it again (the correct way this time.) Excellent cheesecake!
I’m glad it turned out well despite the omission. 🙂
Love your delicious, not overly complicated recipes! This cheesecake was fantastic when I made it the 1st time. I’d like to make it again for Thanksgiving, and I’m wondering how long will it keep in the fridge? Thanks!
Thanks, Melissa! Tightly covered and refrigerated, it should keep for 3 or 4 days.
I’ve made this at least 29 times. It’s the most requested dessert by family and friends. Absolutely delicious!
Wow! That’s a lot of cheesecake! I’m so glad it’s such a hit for you!
Wow! 5 star cheesecake. This was perfection.
Thanks, Marlene! I’m so glad you liked it!
Any suggestions if I wanted to double this recipe for a 10-10 1/2 inch pan and make it thicker? I have done this several times, but not your way before how you start the cheesecake on higher heat and then take it down to 200° for 2 hours.
Hi, Liane! I’ve not tried that, but my guess is it would be too much batter and difficult to get it baked thoroughly.
Been cooking and baking my whole adult life; this Amaretto Cheescake is by far the Best, creamy, tasty cheesecake ever. It’s decadent without the topping! My testosterone laden family devoured this cake in one meal. I served it with choice of toppings…making again today
I’m so happy to hear that you enjoyed this cheesecake, Jaye! It’s certainly a favorite of mine. What a great idea to serve it with a variety of toppings!
I made this for a church lunch with some almond flavored tequila I got in Mexico. It turned out so good and everyone really loved it.
Yay! I love that it was a hit for you.