Amaretto Cheesecake

This Amaretto Cheesecake is filled with delicious flavors. It starts with an animal cracker and butter crust with almonds. Then creamy Amaretto filling bakes. We top it with a dreamy topping of cream cheese and sour cream with more Amaretto, and lot's of crunchy almonds!

Course Dessert

Cuisine American

Keyword almonds, amaretto, cheesecake

Prep Time 30

Cook Time 1 10

Servings slices

Calories 572kcal

Author Bruce and Dina Miller

Equipment

mixer
Spatula
Springform pan
plate
pan
Wooden spoon
piping bag for whipped cream

Ingredients

Ingredients for Amaretto Cheesecake:

Crust:

1 cup animal cracker crumbs about 50 crackers
5 tablespoons butter melted
¾ cup almonds slivered
1 teaspoon almond extract

Cheesecake Filling:

40 ounces packages of cream cheese 5 8 ounce packages
1 cup sugar
1 cup sour cream
4 eggs
1 teaspoon almond extract
½ tablespoon vanilla extract
½ cup amaretto
1/3 cup flour

Almond topping ingredients:

2 tablespoons butter
½ cup almonds slivered
pinch salt

Creamy topping ingredients:

8 ounces packages cream cheese
2 tablespoons amaretto
¼ cup powdered sugar
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Directions for Amaretto Cheesecake:

Preheat oven to 325 °F
Line the bottom of a 9-inch cheesecake pan with parchment paper.
Place the animal crackers and almonds into a food processor and pulse until no large pieces remain. Add five tablespoons of melted butter and 1 teaspoon of almond extract and pulse to combine. Spread the mixture into the prepared cheesecake pan. Use the flat bottom of a measuring cup to press the crust mixture flat into the pan and slightly up the side.
1 cup animal cracker crumbs, 5 tablespoons butter, ¾ cup almonds, 1 teaspoon almond extract
Bake for 12-14 minutes until golden. Remove from the oven and allow to cool completely in the pan.
Place a 9 X 13 pan half filled with water on the bottom shelf of the oven.
Put the cream cheese in the bowl of a stand mixer and beat with the paddle attachment until smooth and no lumps remain. Scrape down the sides of the bowl as needed. Add in the sugar and mix until smooth. Add in the sour cream and mix for 30 seconds. Add in the eggs one at a time until incorporated. Add in the vanilla, almond extract and ½ cup amaretto and mix for 30 seconds. Stir in the flour.
40 ounces packages of cream cheese, 1 cup sugar, 1 cup sour cream, 4 eggs, 1 teaspoon almond extract, ½ tablespoon vanilla extract, ½ cup amaretto, 1/3 cup flour
Pour the filling into the cheesecake pan and place the pan on a rimmed baking sheet. Bake at 325 for 55 minutes. Rotate 180 degrees half way through.
Bake until the edges are set but the center still has a slight jiggle.
Turn off the oven off and leave the door cracked open. Allow the cake to sit in the warm oven for another 45 minutes.
Remove the cake from the oven to cooling rack until completely cooled. Cover and refrigerate for at least 4 hours or overnight.

For the topping:

Melt the butter in a large shallow pan. Add the sliced almonds. Over medium heat, roast the almonds until golden brown. Spread the roasted almonds out over parchment paper and sprinkle with salt. Allow to cool.
2 tablespoons butter, ½ cup almonds
Beat the cream cheese until smooth and no lumps remain. Add in the amaretto and ¼ cup powdered sugar. Beat until smooth and creamy.
In a separate bowl whip, the heavy cream until peaks begin to form. Add in the remaining 2 tablespoons powdered sugar. Beat until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

To assemble:

With the cheesecake still in the pan, cut off any uneven pieces, and set aside for a snack! Now smooth the mousse over the top.
Sprinkle the toasted almonds over the top and refrigerate for 1 hour. Remove from springform pan to slice and serve. Optional: Pipe with fresh sweetened whipped cream.

Notes

Nutritional information does not include the extra whipped cream piped on top.

Nutrition