Introduction

This rich and creamy Amaretto Cheesecake combines a buttery almond crust with a smooth, liqueur-infused filling. Topped with caramelized almonds and a luscious Amaretto cream sauce, it’s a perfect dessert for a special occasion or an indulgent treat.

A slice of creamy cheesecake with a light yellow, soft textured filling sits on a white plate decorated with colorful floral patterns and a gold rim. The cheesecake has three distinct layers: a thick crust at the bottom in brown, a thick creamy middle layer in pale yellow, and a golden brown top layer covered with lightly toasted almond slices and drizzled with white glaze sauce. The creamy sauce flows gently down the side of the cheesecake, pooling slightly on the plate, while the almonds add a crispy texture contrast. Behind the slice, part of the remaining cheesecake can be seen on a blue stand, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
3 tablespoons butter (for topping)
3/4 cup sliced almonds (for topping)
2 tablespoons sugar (for topping)
1 cup heavy cream (for sauce)
3 tablespoons Amaretto (for sauce)
2 1/2 teaspoons cornstarch (for sauce)
3 tablespoons sugar (for sauce)

Instructions

Step 1: To make the crust, combine vanilla wafer crumbs, finely chopped almonds, brown sugar, and melted butter in a medium bowl. Transfer the mixture to a springform pan and press firmly on the bottom and 1 inch up the sides. Refrigerate until needed.
Step 2: Preheat the oven to 300 degrees Fahrenheit.
Step 3: For the filling, using an electric mixer, beat the cream cheese until creamy and smooth. Gradually add sugar and cornstarch, beating well to combine but avoiding overmixing from this point onward.
Step 4: Add eggs one at a time, beating just long enough to incorporate each before adding the next.
Step 5: Stir in sour cream, amaretto, and vanilla extract on low speed until evenly mixed.
Step 6: Pour the filling into the prepared crust. Place the pan on a baking sheet and bake for 1 hour and 30 minutes.
Step 7: Turn off the oven but leave the cheesecake inside for another 1 1/2 to 2 hours. The center should still have some jiggle when you gently shake the pan.
Step 8: Remove from the oven and allow the cheesecake to cool to room temperature.
Step 9: To prepare the topping, melt butter in a small skillet. Add sliced almonds and sugar, cooking and stirring frequently until the almonds turn light brown. Let cool partially to avoid sticking and then sprinkle over the cheesecake.
Step 10: Refrigerate the cheesecake for at least 8 hours or overnight.
Step 11: For the Amaretto cream sauce, heat heavy cream in a small saucepan until it begins to simmer. In a small bowl, whisk together amaretto and cornstarch, then add to the cream. Simmer for 2 minutes, stirring occasionally, then mix in sugar. Let cool and refrigerate until ready to serve.
Step 12: Drizzle the Amaretto cream sauce over the cheesecake just before serving.

Tips & Variations

For a nut-free version, substitute the almond topping with toasted pecans or omit nuts entirely and add a drizzle of chocolate sauce instead.
Ensure cream cheese is fully softened to avoid lumps in the filling for a silky texture.
Use a water bath during baking to help prevent cracks in the cheesecake.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep the Amaretto cream sauce refrigerated separately and add just before serving. Reheat the sauce gently on the stove if desired, but do not microwave the cheesecake to maintain texture.

How to Serve

A slice of cheesecake with three visible layers sits on a white plate with a blue pattern. The bottom layer is a dense, brown crust. The middle layer is thick and creamy white cheesecake filling, smooth in texture. The top layer is a thin, light yellow glaze or sauce. On top of the slice, there are toasted almond slices scattered, some drizzled with a light cream sauce that also spills onto the plate. A silver fork rests next to the cheesecake slice on the plate. The background is a white marbled texture with a whole cheesecake slightly out of focus in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake benefits from chilling overnight to fully set and develop flavors. The sauce can also be prepared a day ahead and stored in the fridge.

What can I substitute for Amaretto if I don’t have any?

You can use apricot or almond extract in smaller amounts for a similar flavor, or simply omit it for a classic cheesecake taste.