Amaretto Almond Cheesecake 1999 Recipe

Ingredients for Amaretto Almond Cheesecake 1999

• Vanilla Cream Filled Sandwich Style Cookies
• 1 teaspoon almond extract
• Butter
• Cream Cheese
• 4 large eggs
• Sweetened Condensed Milk
• Pure Vanilla Extract
• Amaretto
• Sliced Almonds

How to Make Amaretto Almond Cheesecake 1999

1. Preheat oven to 300°F (150°C). Grease and flour a 9-inch springform pan.
2. Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until crumbly.
3. Press the crust mixture into the bottom and up the sides of the prepared springform pan. Refrigerate while preparing the filling.
4. Make the filling: In a large bowl, beat 2 (8 ounce) packages cream cheese until smooth and creamy.
5. Gradually add 1 (14 ounce) can sweetened condensed milk, mixing until well combined.
6. Beat in 4 large eggs one at a time, mixing well after each addition.
7. Stir in 2 tablespoons amaretto liqueur, 1 teaspoon almond extract, and 1 teaspoon vanilla extract.
8. Fold in ½ cup toasted slivered almonds.
9. Pour the filling into the prepared crust.
10. Sprinkle with additional toasted slivered almonds (optional).
11. Bake for 60-75 minutes, or until the center is just set but still slightly jiggly. Check for doneness at 60 minutes.
12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
13. Remove from the oven and let cool completely on a wire rack.
14. Refrigerate for at least 8 hours, or preferably overnight, before serving.