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Amaretto Cheesecake Recipe

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★★★★★

4.5 from 143 reviews

A rich and creamy Amaretto Cheesecake featuring a crunchy vanilla wafer and almond crust topped with toasted almonds and served with a luscious Amaretto cream sauce. Perfectly baked to a silky texture with the subtle flavor of amaretto liqueur infused throughout.

Ingredients

Scale

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 liqueur
  • 2 1/2 teaspoons cornstarch
  • 3 tablespoons sugar

Instructions

  1. Prepare the crust: Combine vanilla wafer crumbs, finely chopped almonds, brown sugar, and melted butter in a medium bowl. Transfer mixture to a springform pan, pressing firmly on the bottom and 1 inch up the sides. Refrigerate until needed to set.
  2. Preheat oven: Set your oven to 300 degrees Fahrenheit to prepare for baking the cheesecake.
  3. Make the filling base: Using an electric mixer, beat the softened cream cheese until creamy and smooth. Gradually add sugar and cornstarch, beating well to combine. At this stage, avoid over-beating to maintain a smooth texture.
  4. Add eggs: Incorporate the eggs one at a time, beating just enough to combine each egg before adding the next to avoid over-mixing.
  5. Add remaining filling ingredients: Mix in sour cream, amaretto liqueur, and vanilla extract on low speed until evenly combined, ensuring a smooth batter.
  6. Bake the cheesecake: Pour the filling into the prepared crust. Place the pan on a baking sheet and bake for 1 hour and 30 minutes.
  7. Slow oven cooling: Turn off the oven while leaving the cheesecake inside for an additional 1 1/2 to 2 hours. The cheesecake should retain a slight jiggle in the center when gently shaken.
  8. Cool at room temperature: Remove cheesecake from the oven and allow it to cool on the counter to room temperature.
  9. Prepare the topping: Melt butter in a small skillet over medium heat. Add sliced almonds and sugar, cooking and stirring frequently until the almonds are lightly browned. Cool partially to prevent clumping when sprinkled on the cheesecake.
  10. Add topping and chill: Sprinkle the toasted almond topping evenly over the cheesecake. Refrigerate the cake for at least 8 hours or overnight to set completely.
  11. Make Amaretto cream sauce: Heat heavy cream in a small saucepan until it just begins to simmer. In a bowl, whisk together amaretto liqueur and cornstarch, then add this mixture to the cream. Simmer for 2 minutes while stirring occasionally, then stir in sugar. Allow to cool and refrigerate.
  12. Serve: Drizzle the chilled Amaretto cream sauce over individual servings of cheesecake just before serving for an indulgent finish.

Notes

  • Be careful not to over-beat the cream cheese mixture once sugar and cornstarch are added to avoid a dense cheesecake texture.
  • The slow cool-down in the turned-off oven helps prevent cracks and maintains a smooth surface.
  • Partial cooling of toasted almonds before topping helps to avoid clumping while maintaining a crunchy texture.
  • Refrigeration overnight enhances the cheesecake’s firmness and flavor.
  • The Amaretto cream sauce can be made ahead and stored refrigerated for convenience.
  • Use a springform pan for easy removal of the cheesecake.
  • Allow cheesecake to reach room temperature before slicing for cleaner cuts.

Keywords: amaretto cheesecake, almond cheesecake, creamy cheesecake, baked cheesecake, dessert with cream sauce

Find it online: https://lieblingsmahlzeit.com/amaretto-cheesecake-recipe/