Amaretto Almond Cheesecake 1999

Recipe by andypandy
READY IN: 1hr 20mins




  • Spray a 9 inch spring form pan with a cooking spray, the bottom and sides.
  • Place cookie crumbs (including the vanilla filling) in a large bowl.
  • (A total of 2 1/2 cups).
  • Add the 1/8 tsp almond extract and the melted butter.
  • Combine well until crumbly.
  • Pack onto bottom and up the sides of prepared pan.
  • Set aside.
  • Preheat oven to 300 degrees F.
  • In a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly.
  • Add in the can of Sweetened Condensed Milk and combine well.
  • Add in the eggs one at a time, beating well to combine after each egg.
  • Add the amaretto liquer and almond extract and vanilla extract.
  • Beat well combined.
  • Add by stirring in the toasted sliced crushed almond.
  • Pour into prepared cookie lined spring form pan.
  • If desired you can scatter a few toasted sliced almond over the top.
  • Bake at 300 degrees oven for 60 minutes.
  • Until the centre is set.
  • Remove to a rack and cool at least two hours.
  • Then refrigerate another 8 hours or overnite until serving.
  • Note: this cheesecake bakes as you would any other one.
  • bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--.
  • I always bake my cakes the same way (dry heat) and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--.