Amaretto Cheesecake

Name: Amaretto Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 1 cheesecake, 10 serving(s)
Ingredients: 1 cup crushed graham cracker crumbs (or crushed amaretti macaroons); 1/2 cup toasted almond, finely chopped; 1 tablespoon Amaretto; 4 tablespoons unsalted butter; 2 tablespoons granulated sugar; 4 ounces almond paste, such as Odense (or marzipan); 1/2 cup granulated sugar; 2 tablespoons white flour; 1/3 cup Amaretto (such as DiSarono); 24 ounces cream cheese, at room temperature; 3 eggs, at room temperature; 1 cup sour cream; 3 tablespoons Amaretto; 2 tablespoons granulated sugar

1

Submitted by Cooking Beast

"This recipe will produce an elegant, creamy cheesecake with subtle levels of sweetness and amaretto. The cheesecake filling has almond paste in it, available at many grocery stores and specialty shops. This recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci. Serves 8-10. Prep and cooking time do not include refrigeration overnight."

Ready In:: 1hr 30mins
Serves:
Yields:
Units:

Nutrition Information

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ingredients

Graham Cracker Crust
1 cup crushed graham cracker crumbs (or crushed amaretti macaroons)
¹⁄₂ cup toasted almond, finely chopped
1 tablespoon Amaretto
4 tablespoons unsalted butter
2 tablespoons granulated sugar
Cheesecake Filling
4 ounces almond paste, such as Odense (or marzipan)
¹⁄₂ cup granulated sugar
2 tablespoons white flour
¹⁄₃ cup Amaretto (such as DiSarono)
24 ounces cream cheese, at room temperature
3 eggs, at room temperature
Topping
1 cup sour cream
3 tablespoons Amaretto
2 tablespoons granulated sugar

directions

For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
For the cheesecake filling: Preheat the oven to 350 degrees F.
Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
Refrigerate 6 hours or over night; serve chilled.

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RECIPE MADE WITH LOVE BY

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photo by CIndytc

4/9/2012
review by CIndytc

4/9/2012

Great tasting cheesecake. I goofed by putting coconut macaroons for crust and it got really hard to get out of pan, graham cracker crumbs would have been a better choice...But the taste was wonderful. Made for PAC Spring 2012.
photo by Cooking Beast

3/2/2012
creation by Cooking Beast

10/9/2011

This recipe will produce an elegant, creamy cheesecake with subtle levels of sweetness and amaretto. The cheesecake filling has almond paste in it, available at many grocery stores and specialty shops. This recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci. Serves 8-10. Prep and cooking time do not include refrigeration overnight.