Total Time
1hr 30mins
Prep 25 mins
Cook 1 hr 5 mins

I am making this tomorrow night for a dinner party. I really, really hope it works because there are lots of ingredients and lots of steps, but it looks creative!

Ingredients Nutrition

Directions

  1. In a skillet over medium heat, toast almonds.
  2. Remove from heat; finely chop almonds.
  3. In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well.
  4. Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan.
  5. Set aside.
  6. In an electric blender or food processor container, purée cherry filling until smooth.
  7. Pour puréed cherry filling into a medium saucepan.
  8. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling.
  9. Cook, stirring constantly, over low heat until mixture is thick and bubbly.
  10. Remove from heat.
  11. Stir in almond extract.
  12. Set aside to cool.
  13. In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy.
  14. Add eggs all at once, beating on low speed just until mixed.
  15. Do not overbeat.
  16. To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust.
  17. Top with about 1/3 cup of the cherry purée.
  18. Swirl.
  19. cherry mixture into cream cheese mixture using a knife or spatula.
  20. Repeat layers twice, ending with cherry purée.
  21. Reserve remaining purée.
  22. Bake in a preheated 350 F oven 60 to 65 minutes or until the center appears nearly set when gently shaken.
  23. Do not let the top crack.
  24. Cool on a wire rack.
  25. Let chill.
  26. To serve, spoon a generous tablespoon of purée on serving plate.
  27. Place cheesecake wedge on top of purée.

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