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This was delicious, with the cherry and almond flavors blending perfectly. I used almond extract (about half the amount of liqueur called for, since the extract is so strong). My crust didn't turn out very well; it was very hard to cut without breaking up although I used a sharp knife. The directions didn't say how to mix, so I cut in cold butter by pulsing my food processor as I usually do for pie crusts and shortbreads. It was still delicious although it didn't make for a pretty presentation when served.
Very good recipe. I used a graham cracker crust since I had no almonds. I also used almond extract since I had no almond liquor. Next time I'll make sure I have those items, but this recipe is good even without them!
Yum! I normally do not eat cheesecakes, however this was delicious and very creamy! I used used about 1 1/2 cups of crushed almonds, and 1/2 cup of flour for the crust. Delicious! I also added a banana cream rum to the filling and it gave the pie a banana nut flavoring!
I made this for Thanksgiving. It was the easiest thing that I made and it was everybody’s favorite (including mine). I used almond extract. The creamy filling was sooo good. It can be eaten alone. I had to keep people away from it. After I added all the filling the pie shell was really full so I made sort of a bowl or well out of the filling so that the cherries wouldn’t ooze over. This made it look really pretty. It left a yummy creamy border. I will bring this to every gathering from now on because it is soo good and soo easy.
First off I must start with the crust, the ground almonds in it make it fantastic! The filling is absolutely decadent and the cherries on top devine! I highly recommend using the Amaretto, sooo good!! This is spectacular enough for company and a great time saving dessert! The crunchy, cool and creamy with the fruit is a great combination. A winner all the way!