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Amaretto Cheesecake

Amaretto Cheesecake is an almond lover’s delight. This sweet, rich cheesecake has a lovely almond flavor, and the topping really makes it special.

slice of Amaretto Cheesecake on a white and beige plate

Amaretto Cheesecake

In all these years of baking and blogging, I’ve learned that it’s best not to throw out too many superlatives about a recipe. Taste is subjective, so my “best ever” may not be someone else’s. But I just can’t help but say that this wonderful Amaretto Cheesecake is, at the very least, the best cheesecake I’ve had in a long, long time.

It’s a fairly simple cheesecake, really. I used my basic cheesecake recipe but with the addition of Amaretto, which is an almond-flavored liqueur. That bit of flavor from the liqueur is fantastic! Then, there’s the topping to add a sweet and slightly tart flavor. To top it off, add a little garnishing of toasted almonds to make it extraordinary.

I love when simple recipes result in something impressive. This Amaretto Cheesecake with its sour cream topping is such a beautiful dessert that’s absolutely delicious, yet it mixes quickly and simply. If you’re looking to impress your guests with a gorgeous, irresistible dessert that won’t have you exhausted once it’s in the oven, this one definitely fits the bill!

Amaretto Cheesecake on a white pedestal

What You’ll Need

For the crust:

  • Vanilla wafer crumbs – Feel free to substitute a different variety of cookie crumbs if you like.
  • Melted butter

For the filling:

  • Cream cheese – Full-fat cream cheese works best. Be sure to bring it room temperature for the smoothest filling.
  • Granulated sugar
  • Eggs – Set out the eggs along with the cream cheese to allow them to come to room temperature. Using cold eggs can affect the texture of the cheesecake.
  • Amaretto – This is the most common brand of almond-flavored liqueur, but feel free to use another brand.
  • Vanilla extract
  • Almond extract
  • Sour cream – Full-fat sour cream works best. Set it out along with the cream cheese and eggs.

For the topping:

  • Sour cream – Again, full-fat will be best here.
  • Confectioners’ sugar – Sift for a smooth topping.
  • Almond extract
  • Sliced almonds – If you want to go another step further, toast the almonds in a skillet with just a little (maybe a teaspoon) of butter and sprinkle a teaspoon or so of sugar on them while they toast. They’ll be a little sticky as the cook and cool, so just be sure to stir them frequently.
slice of Amaretto Cheesecake topped with candied almonds and served on a beige and white plate

How to Make Amaretto Cheesecake

There are three separate components for this cheesecake: the crust, the filling, and the topping. The prep time is quick, but be sure you’re considering the oven time needed before baking. This method of baking cheesecakes takes a lot of oven time, but it works very well to bake it thoroughly and prevent cracking.

Prepare for baking. Heat the oven to 350°F. Grease a 9-inch springform pan. (I like to use a cooking spray with flour, like Baker’s Joy or Pam Baking.)

Make the crust. Combine the cookie crumbs and melted butter until the crumbs are thoroughly moistened. Press the mixture evenly in the bottom and partially up the sides of the pan.

Bake the crust. Bake for 10 minutes; then set it aside to cool. I usually place the pan on a lined, rimmed baking sheet to catch any potential spills.

Make the filling. Use an electric hand or stand mixer to beat the cream cheese and sugar until the mixture is smooth. Add the eggs, Amaretto, and the extracts; mix well. Mix in the sour cream. Transfer the batter to the pan, spreading it evenly.

Bake the filling. First, bake the cheesecake for 15 minutes at 350°F. (Again, I recommend placing the pan on a lined, rimmed baking sheet.) Then, reduce the oven temperature to 200°F, and bake for 2 hours or until the cheesecake is set.

Return the cheesecake to the oven. After removing the cheesecake from the oven and running a thin knife around the outside, turn off the oven and return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.

Chill the cheesecake. Cover it loosely and refrigerate at least 8 hours.

Make the topping. Thoroughly mix the sour cream, confectioners’ sugar, and almond extract. Spread over the chilled cheesecake before serving. If you like, garnish with almonds.

overhead view of Amaretto Cheesecake on a white pedestal

Tips for Success

  • Don’t skimp on the oven time. This method takes a lot of time in the oven, but I’ve yet to have a cracked cheesecake using it. It’s less precarious than a water bath, too.
  • Use room temperature ingredients. Your cheesecake will have a nicer texture.
  • Guard against leaks. Springform pans can develop little gaps over time, so I recommend placing the pan on a lined, rimmed baking sheet to prevent a big mess. Alternatively, you can also place the pan inside a larger pan if you have one that’s the appropriate size, or try wrapping the outside of the pan well in foil.
  • No peeking! Well, you can peek through your oven’s window, but don’t open the oven door more than is necessary to help prevent cracks.
  • When is it done? Don’t use a pick test like you would with a cake or a pan of brownies. Instead, tap the pan with a long-handled spoon or gently shake the pan (don’t forget your oven mitt!). There should be a very slight jiggle right in the center.

How to Store Amaretto Cheesecake

Keep the cheesecake refrigerated. After the initial chilling time, be sure to cover it tightly. (That initial loose covering prevents condensation from forming on the covering.)

Properly stored, it should keep up to 3 days in the refrigerator.

Can Amaretto Cheesecake Be Frozen?

Yes! Wrap individual slices well in two layers of plastic wrap, and then place them in an airtight, freezer-safe container or bag.

You can also freeze the entire cheesecake. For ease of storage, you may want to place it on a cardboard bakery round first. Wrap well in two layers of plastic wrap, and then wrap again in aluminum foil or place in a large freezer-safe container or bag. For best results, freeze the cheesecake without the topping if possible.

Thaw the cheesecake overnight in the refrigerator.

Properly stored, cheesecake should keep in the freezer for about a month. It may last up to 2 months, but you’ll likely get diminishing returns past a month.

Find more cheesecake recipes in the Recipe Index.

Amaretto Cheesecake

Yield 16 servings
Prep Time 25 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 50 minutes

Amaretto Cheesecake is such a beautiful, delicious, impressive dessert. If you love almond desserts, you must try this one!

slice of Amaretto Cheesecake topped with candied almonds and served on a beige and white plate


For the crust:

  • 1 & 3/4 cups (198g) vanilla wafer crumbs
  • 5 tablespoons (70g) unsalted butter, melted

For the filling:

  • 24 ounces (680g) cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1/4 cup Amaretto or other almond-flavored liqueur
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup (113g) sour cream

For the topping:

  • 1 cup (227g) sour cream
  • 1/4 cup (28g) confectioners' sugar, sifted
  • 1/2 teaspoon almond extract
  • about 1/4 cup sliced almonds, toasted*


To make the crust:

  1. Preheat oven to 350°F. Grease a 9-inch springform pan.
  2. Combine the cookie crumbs and butter until thoroughly mixed. Press evenly in the bottom and partially up the sides of the prepared pan.
  3. Bake 10 minutes. Set aside to cool.

To make the filling:

  1. 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.
  2. Transfer the batter to the pan, and spread evenly.
  3. Bake 15 minutes.
  4. Reduce the oven temperature to 200°F. Bake for 2 hours or until the cheesecake is set.
  5. Remove the cheesecake from the oven, and run a thin knife around the outside edge.
  6. Turn off the oven. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
  7. Cover the cheesecake loosely and refrigerate at least 8 hours.

To make the topping:

  1. Stir together the sour cream, confectioners' sugar, and almond extract until thoroughly combined.
  2. Spread the topping over the chilled cheesecake before serving. Garnish with toasted almonds.


*I use just enough almonds to place around the outside edge of the cheesecake and then offered more on the side for those who wanted more. Use as many as you want. You can even go all-out and cover the entire top with almonds if you like. Just keep in mind that the almonds will soften over time as the cheesecake is stored.

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    17 Comments on “Amaretto Cheesecake”

  1. 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.

  2. 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!

  3. Excelente presentación de los platos

  4. 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.

  5. 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!

  6. 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!

  7. 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!

  8. I’ve made this at least 29 times. It’s the most requested dessert by family and friends. Absolutely delicious! 

  9. Wow! 5 star cheesecake. This was perfection. 

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