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!
- 1 cup sliced almonds
- 1 cup graham cracker crumbs
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1 (21 ounce) can cherry pie filling
- 3⁄4 cup granulated sugar, plus
- 2 tablespoons granulated sugar, divided
- 2 tablespoons cornstarch
- 1⁄2 teaspoon almond extract
- 4 (8 ounce) packages cream cheese, softened
- 3 tablespoons amaretto liqueur
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 eggs, slightly beaten
- In a skillet over medium heat, toast almonds.
- Remove from heat; finely chop almonds.
- In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well.
- Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan.
- Set aside.
- In an electric blender or food processor container, purée cherry filling until smooth.
- Pour puréed cherry filling into a medium saucepan.
- Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling.
- Cook, stirring constantly, over low heat until mixture is thick and bubbly.
- Remove from heat.
- Stir in almond extract.
- Set aside to cool.
- 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.
- Add eggs all at once, beating on low speed just until mixed.
- Do not overbeat.
- To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust.
- Top with about 1/3 cup of the cherry purée.
- cherry mixture into cream cheese mixture using a knife or spatula.
- Repeat layers twice, ending with cherry purée.
- Reserve remaining purée.
- Bake in a preheated 350 F oven 60 to 65 minutes or until the center appears nearly set when gently shaken.
- Do not let the top crack.
- Cool on a wire rack.
- Let chill.
- To serve, spoon a generous tablespoon of purée on serving plate.
- Place cheesecake wedge on top of purée.