Get the Recipe:
Amaretto Cheesecake
This amaretto cheesecake is smooth, creamy, and full of almond flavor from real amaretto liqueur and a touch of almond extract. A layer of sweetened sour cream adds tangy contrast, while toasted almonds give it just the right crunch. Elegant enough for entertaining but easy enough for any weekend baking project.
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.
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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.
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