Creamy Amaretto Cheesecake

Creamy Amaretto Cheesecake: This delicious, creamy cheesecake is simple to prepare and has a few easy variations to suit your taste.

This is an easy recipe for a smooth textured, creamy cheesecake flavored with a combination of almond extract, toasted almonds and Amaretto. For a non-alcoholic version, as well as a few flavor varieties, check the recipe notes.

Creamy Amaretto Cheesecake

Prep Time: 15 minutes Cook Time: 1 hour 25 minutes Yield: 12 servings

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Yield: 12 servings

  • Ingredients:
  • For the crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • For the topping:
  • 1/4 cup sliced almonds, crushed
  • 1/2 tablespoon melted butter
  • 1 teaspoon sugar
  • For the filling:
  • 1 lb regular cream cheese, softened
  • 1/3 cup sugar
  • 2 large eggs
  • 1-1/3 cups sour cream
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 tablespoons Amaretto di Saronno liqueur

Prepare the crust:
Preheat the oven to 325°F and position a rack in the lower portion. Combine the graham cracker crumbs, sugar and melted butter in a small bowl until well mixed. Transfer to a 9-inch springform pan and press firmly into an even layer in the bottom. Set aside.

Prepare the topping:
Place the sliced almonds between two sheets of waxed paper and crush into small bits with a meat pounder or rolling pin. In a small bowl, toss the crushed almonds with the melted butter and sugar. Spread on a baking sheet lined with aluminum foil and place in the oven to toast lightly while you prepare the filling, about 7 or 8 minutes. Set aside.

Prepare the filling:
In a large mixing bowl, beat the cream cheese, sugar and eggs until smooth. Add the sour cream, melted butter, vanilla extract, almond extract and Amaretto and blend until thoroughly mixed and smooth. Pour into the springform pan, place on a baking sheet and bake for 45 minutes. The cake should appear set but still wiggle in the center if gently shaken from side to side.

When the cheesecake is done, shut off the oven, open the door completely, and leave the cake in the oven for about 30 minutes. Gradual temperature changes help prevent the top from cracking. Remove from the oven, sprinkle the topping evenly over the cake and place on a cooling rack for another 30 minutes. Transfer to the refrigerator for a minimum of 4 hours.

Recipe Notes:
To eliminate the alcohol from this recipe, increase the almond extract to 1-1/2 teaspoons and add 2-1/2 tablespoons of milk.

For a lemony variation, substitute lemon extract for the almond and use Limoncello instead of Amaretto. The quantities remain the same. Reserve a tablespoon of the graham cracker mixture for topping. You can also make an orange version ~ substitute orange extract for the almond and Grand Marnier (or Triple Sec) for the Amaretto. Top with some shaved dark chocolate.

For a gluten-free crust, see Emmy's recipe in the comments below.

comments & replies

Your Creamy Amaretto Cheesecake looks so marvellous!!!

You just hit my weakness! Cheesecake is my all time favorite dessert, any flavor will do LOL This looks wonderful and I want to make it! Thanks for a great recipe!

This is just one of life's great pleasures...cheese cake! oh my, yours sounds fabulous. we will make it this week end for guests. thanks, s

Your cheesecake looks divine. Great picture!

Amaretto cheesecake sounds so good!

This looks so creamy and delicious! Gorgeous photo!

I'd give that a try in a heartbeat!

Looks beautiful and delicious!

Mmm...this looks absolutely devine. My fork is ready to devour this smooth cheesecake...especially with DiSaronno liquor as an enhancer ;o)

Flavourful wishes,

looks great !!

I am in the process of making a gluten-free, alcohol-free version of this for a friend's birthday. I substituted the 1 cup of regular graham crackers with 3/4 cup of gluten-free graham crackers and1/4 cup of almond meal (in keeping with the amaretto/almond flavoring). I also did the recommended alcohol substitution to avoid having to go buy a whole bottle of Disaronno (I'm pregnant and I can't have a glass of it later so no need to torture myself with my favorite liqueur in the house).

Anyway, the filling smelled amazing and the crust tasted great. I'll let you know how it is once it's done.

I'm making this tomorrow for our family xmas eve party, thanks for the recipe! I'm very excited to eat it!!

cheesecake is my favorite, gonna have to make this

For a gluten free nut crust:

2 cups finely crushed almonds (or other nuts of choice)
1 tbsp sugar
pinch of salt
1 stick melted butter

Combine ingredients. Spread evenly in the bottom of the pan. Bake 12-15 minutes @ 350 degrees until browned, fairly set, and smells like roasted nuts. Remove from oven, let cool, and follow rest of recipe.

Because I'm gluten intolerant, made the recipe with this crust instead of the one written above. It came out fantastic. Posted crust recipe I used here in case it might help someone else out.

This is delicious! Made it Sunday. Think it needs more crust, though, and I have to tinker with it next time I make it because my crust came out runny, but the flavor is awesome.

Made this to take to a dinner party and it was absolutely delicious. We like a thicker crust so I tripled the recipe and it was perfect.

I've made this recipe tons of times and love it. I want to make a pumpkin cheesecake, any suggestions on how I an adapt this recipe to make a pumpkin cheesecake?!?

I've been experimenting with cheesecake recipes, and this one is the best. THE best. The BEST. It is seriously delicious. When I make it again, though, it's going to have a little more crust (about 1/3 cup more graham cracker crumbs).

This is the one that will be used forevermore and adapted to whatever kind of cheesecake I make in the future.

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