Amaretto Cheesecake With Apricot Glaze Recipe

Ingredients for Amaretto Cheesecake With Apricot Glaze

• Graham Wafer Crumbs
• Almonds
• ¼ cup granulated sugar (for crust) + 1 ¾ cups granulated sugar (for filling)
• 6 tablespoons (3 ounces) melted unsalted butter
• 3 (8-ounce) packages cream cheese
• ⅓ cup all-purpose flour
• 4 large eggs
• 1 cup sour cream
• Amaretto Di Saronno Liqueur
• Apricot Jam

How to Make Amaretto Cheesecake With Apricot Glaze

1. **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 evenly moistened.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
3. Set the crust aside while you prepare the filling.
4. **Prepare the Filling:** In a large bowl, beat 3 (8-ounce) packages of cream cheese until smooth and creamy. Gradually add 1 ¾ cups granulated sugar, beating until well combined. Add ⅓ cup all-purpose flour and mix until just blended.
5. Add 4 large eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
6. Stir in 1 cup sour cream and ¼ cup amaretto liqueur. Mix until just combined. Do not overmix.
7. Pour the filling over the prepared crust.
8. **Bake:** Place the cheesecake in a preheated 450°F (232°C) oven for 10 minutes.
9. Reduce the oven temperature to 250°F (121°C).
10. Continue baking for 50-60 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
11. **Cool:** Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents cracking.
12. Carefully remove the cheesecake from the oven and let it cool completely on a wire rack.
13. **Chill:** Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
14. **Make the Glaze:** In a small saucepan, combine 1 cup apricot jam and 2 tablespoons amaretto liqueur. Heat over low heat, stirring frequently, until the jam is melted and smooth.
15. Strain the glaze through a fine-mesh sieve to remove any lumps or seeds.
16. **Glaze and Garnish:** Once the cheesecake is chilled, carefully pour the warm apricot glaze over the top, spreading it evenly. Let it set for a few minutes. Gently remove the sides of the springform pan.
17. Garnish with fresh apricots, amaretto cookies, or a dusting of powdered sugar, if desired.