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

For the crust:

  • 1 3/4 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
  • 1/4 cup (60 ml) Amaretto or other almond-flavored liqueur
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup (113 g) sour cream, at room temperature

For the topping:

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

Notes

  • *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.
  • Store in an airtight container in the refrigerator up to 3 days.
Author: Jennifer McHenry
Course: cheesecakes
Cuisine: American
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