Amaretto Cheesecake

Amaretto Cheesecake is rich, creamy and full of almond flavor. It has amaretto (almond flavored liqueur) in the batter and sugared sliced almonds on top. The whole thing is drizzled with an Amaretto Cream Sauce for even more almond flavor.

Amaretto Cheesecake

Almond is one of my favorite flavorings for desserts, especially during the Christmas season.

Amaretto Cheesecake with sugared almonds and an amaretto cream sauce.

 

Almond desserts, like this cheesecake and this Almond Cake with Amaretto Filling, seem formal and fancy to me.

Amaretto Cheesecake with sugared almonds and an amaretto cream sauce

This rich and decadent Amaretto Cheesecake is perfect for serving during the holidays when most people are willing to consume a few extra calories.

Amaretto Cheesecake with sugared almonds and an Amaretto cream sauce

Amaretto Cheesecake starts with a Vanilla wafer crust, which I usually prefer to a graham cracker crust. A blend of cream cheese and sour cream in the filling creates a creamy, dense filling that has a little tang. The flavor of almond is a little on the light side. If you like a heavy almond flavor, add a few drops of almond extract.

A topping of sugared almonds gives some crunch and a luscious Amaretto Cream Sauce really rounds out the almond flavor.

If you wanted to cut down on the steps, this Amaretto Cheesecake is perfectly delicious without the sauce.

Amaretto Cheesecake with sugared almonds

 

Almond Cake with Amaretto Filling
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Amaretto Cheesecake
Prep Time
9 hr
Cook Time
1 hrs 30 mins
Total Time
10 hr 30 mins
 

Amaretto Cheesecake is rich, creamy and full of almond flavor. It has amaretto (almond flavored liqueur) in the batter and sugared sliced almonds on top. The whole thing is drizzled with an Amaretto Cream Sauce for even more almond flavor.

Course: Dessert
Cuisine: American
Servings: 16
Calories: 385 kcal
Author: Christin Mahrlig
Ingredients
Crust
  • 1 3/4 cups vanilla wafer crumbs
  • 1/2 cup sliced almonds, finely chopped
  • 1/4 cup packed brown sugar
  • 1/3 cup butter, melted
Filling
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 6 large eggs
  • 3 (8-ounce) containers sour cream
  • 1/3 cup amaretto liqueur
  • 1 teaspoon vanilla extract
Topping
  • 3 tablespoons butter
  • 3/4 cup sliced almonds
  • 2 tablespoons sugar
Amaretto Cream Sauce
  • 1 cup heavy cream
  • 3 tablespoons Amaretto
  • 2 1/2 teaspoons cornstarch
  • 3 tablespoons sugar
Instructions
  1. To make crust, combine vanilla wafer crumbs, finely chopped almonds, brown sugar, and melted butter in a medium bowl. Transfer to a springform pan and press firmly on bottom and 1 inch up sides.Refrigerate until needed.
  2. Preheat oven to 300 degrees.
  3. Make the filling. Using an electric mixer, beat cream cheese until creamy and smooth. Gradually add sugar and cornstarch. Beat well to combine. (After this point you want to beat as little as possible.)
  4. Add eggs one at a time, beating just long enough to get most of egg incorporated into batter before adding the next one.
  5. Add sour cream, amaretto, and vanilla extract and beat on low speed just until evenly mixed.
  6. Pour mixture into prepared pan. Place pan on baking sheet and bake for 1 hour and 30 minutes.
  7. Turn oven off but leave cheesecake in oven for another 1 1/2 hours to 2 hours. Cheesecake should still have some jiggle in the middle when you shake the pan.
  8. Place on counter and let cool to room temperature.
  9. To make topping, melt butter in a small skillet. Add almonds and sugar and cook, stirring frequently, until almonds are light brown. Let cool partially (you don't want to put it on the cheesecake while it is hot, but if they cool too much the almonds will all stick together.) and sprinkle on top of cheesecake.
  10. Refrigerate 8 hours or overnight.
  11. For Amaretto Cream Sauce, heat heavy cream in a small saucepan until simmering. In a small bowl, whisk together amaretto and cornstarch. Add to cream and simmer for 2 minutes, stirring occasionally. Mix in sugar and let cool. Refrigerate.
Nutrition Facts
Amaretto Cheesecake
Amount Per Serving
Calories 385
* Percent Daily Values are based on a 2000 calorie diet.

Almond Cake with Amaretto Filling

Almond Cake with Amaretto Filling 

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44 thoughts on “Amaretto Cheesecake

  1. I have the same recipe since 2009 it was published in southern favorites magazine there is no cornstarch in the cheesecake. When I make the nut topping I put it out on foil let cool then break it up with my hands like peanut brittle ans sprinkle it over the cake it makes a pretty topping

  2. I made this but used crushed amaretti biscuits for the base and it added a bit more almond flavour and crunch to the base – I would definitely recommend this option. The cake is great!

  3. Hey there! This sounds like an awesome recipe and I have just put mine in the oven. I used a 9 inch springform pan and filled it to the top and have about a cup of batter left over. What do you think I did wrong? I followed the recipe exactly.

      1. It poofed up about 3/4 of an inch over height of the pan and then settled down. I baked the leftover in an ovenproof bowl and got a preview of what it tastes like! yummy!
        So, the larger the spring-form pan the better I think. Mine is a 9 1/2 inch Wilton.
        Thanks for the great recipe!

          1. I served it with the sauce, Crisitn, and it was perfectly yummy! Everyone liked it! Thank you again! XOXO

  4. I am in awe, pics just look so wonderfully delicious! Only have one BIG problem, I’m diabetic, do you know how many carbs one slice has; you think taste would change terribly if I used Splenda or Sweet n Low?

  5. Made this for a dinner party and it was a hit. I like a little more almond flavor so I added extract to the filling and the sauce. The almond topping is genious! I made a pumpkin cheesecake too and stole the topping idea but did it with pecans. It was ahhhhmazing!

  6. When specifically do you add the cream sauce — after the cake has been refrigerated for eight hours or before it goes in the fridge?

  7. When should you separate the springform pan from the cheesecake? Would it be once it is at room temperature or after it has set overnight in the fridge?

    1. I think you could use almond extract but you would need to use a much smaller amount. I find that even 1/2 a teaspoon of almond extract gives a pretty strong almond flavor. If you use almond extract in the filling, you may want to add a little heavy cream to make up for adding less liquid.

  8. Made this recipe for Father’s Day. It was great! Not too sweet or heavy to enjoy after a prime rib dinner, either. Thank you for helping make the day special.

  9. Recipe looks absolutely amazing and I plan on making two of these beauties. What size springform pan is to be used? I’m assuming a 10″ would be best judging by the amount of all ingredients. Please correct me if I am wrong. Cheers. 🙂

  10. Oh Christin, you make the most mouthwatering cheesecakes! This one has got to be my favorite so far though because I love almond desserts too! Love the amaretto in here and wishing that piece of cheesecake was really in front of me! Looks incredible, hope you have a wonderful Thanksgiving!

  11. Oh boy – I share your love of almond desserts. We just bought a new bottle of amaretto so I’m ready! And when we were eating our little choc pudding pie, we were saying how the Nilla wafer crust would be better for cheesecake. I’ve never seen or had amaretto cheesecake. It is totally the kind I’d love to try! Have a great Thanksgiving!

  12. Oh. My. Word. I want this so badly. That’s all. I’m basically speechless…all my favorite tastes on a plate. I need to order some new stretchy pants, because we need to make this. And eat the entire cheesecake, with no regrets.

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