Ingredients for Almond Amaretto Cheesecake
- Vanilla Wafers
- Toasted Almond
- 1 1/4 cups granulated sugar, 2 tablespoons confectioners' sugar
- 1/3 cup melted butter
- Nonstick Cooking Spray
- 3 (8 ounce) packages softened cream cheese
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup amaretto liqueur
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups graham cracker crumbs
- 1 teaspoon almond extract
- Sliced almonds, for garnish
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How to Make Almond Amaretto Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well and press into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until light and fluffy.
- Beat in eggs one at a time, then stir in almond extract and amaretto.
- Pour filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
80g
Fat
83g
Carbs
10g
