Buttermilk-Brown Sugar Cheesecake
"This is a shortcut cheesecake that makes it possible to get a delightful dessert on the table quickly, yet tastes like you slaved for hours. If you have the ingredients on hand, it's great for impromptu entertaining."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 226.79 g package cream cheese, room temperature
- 2 eggs, beaten
- 177.44 ml firmly packed light brown sugar
- 59.14 ml buttermilk
- 29.58 ml amaretto liqueur
- 4.92 ml vanilla extract
- 1 unbaked 9-inch graham cracker crust
- 78.78 ml lightly toasted slivered almonds
- 1.23 ml cinnamon
directions
- Preheat oven to 350 degrees.
- Combine first 6 ingredients in blender and mix until creamy, about 1 minute. Pour into pie shell. Top with almonds and cinnamon.
- Bake until lightly browned, about 30 minutes. Cool. Cover and refrigerate until set. Serve chilled.
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Reviews
-
Ah, how I love recipes that promise a shortcut and a delicious result and deliver on those promises! Time is at a premium for most of us these days, and this is one yummy cheesecake I know I'll be making often when I need to provide a yummy dessert for a family meal or a cake for a morning tea at work - and at a fraction of the cost of buying a ready-made cake. I used crushed granita biscuits for the crust, a standard cheesecake crust for cheesecakes here. Just loved it that once the crust was prepared, most of the other ingredients just went straight into the blender! How easy is that! And loved the texture and great blend of flavours. Thank you so much for sharing this recipe, Jackie! Made for PRMR. :)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
