Almond Amaretto Cheesecake

Indulge in the luxurious world of Almond Amaretto Cheesecake – a sublime creation where the creamy richness of classic cheesecake meets the sophisticated, nutty warmth of Amaretto liqueur. Perfect for special occasions, this Italian-inspired treat combines smooth textures with irresistible almond and bitter-sweet flavors, promising a delightful culinary experience.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 15

Chilling Time 7

Total Time 2

Servings: 12 slices

Course: Cheesecake, Dessert

Cuisine: American, Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Crust

1.5 cups finely crushed almond biscotti or graham crackers (about 150g)
0.33 cup unsalted butter melted (75g)
2 tablespoons granulated sugar (30ml)

For the Filling

3 packages cream cheese 8-ounce/226g each, softened
1.5 cups granulated sugar (300g)
0.25 cup all-purpose flour (60ml)
1 teaspoon pure vanilla extract (5ml)
0.5 teaspoon almond extract (2.5ml)
0.25 cup Amaretto liqueur (60ml)
4 large eggs at room temperature

For the Almond Topping (Optional)

0.5 cup heavy cream (120ml)
2 tablespoons powdered sugar (30g)
0.5 teaspoon almond extract (2.5ml)
0.25 cup toasted sliced almonds (25g)

Equipment

9-inch springform pan
Large Roasting Pan (for water bath)
Electric mixer (stand or hand-held)
Mixing bowls
Measuring cups and spoons
Wire rack

Method

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed almond biscotti, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly.
1.5 cups finely crushed almond biscotti or graham crackers, 0.33 cup unsalted butter, 2 tablespoons granulated sugar
2. Prepare the Filling: Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 ½ cups granulated sugar and flour, beating until just combined. Stir in vanilla extract, almond extract, and Amaretto liqueur. Add eggs one at a time on low speed, mixing just until combined.
3 packages cream cheese, 1.5 cups granulated sugar, 0.25 cup all-purpose flour, 1 teaspoon pure vanilla extract, 0.5 teaspoon almond extract, 0.25 cup Amaretto liqueur, 4 large eggs
3. Bake the Cheesecake: Pour filling over the cooled crust. (Optional water bath: Wrap springform pan with foil, place in a larger roasting pan, and fill with hot water halfway up the sides of the springform pan). Bake for 60-75 minutes, or until edges are set and center slightly jiggles. Turn off the oven, crack the door, and let cool in the oven for 1 hour. Remove, unwrap foil, and cool completely on a wire rack.
4. Chill the Cheesecake: Once completely cooled, cover loosely and refrigerate for at least 6-8 hours, or preferably overnight.
5. Prepare the Almond Topping (Optional): Just before serving, whip heavy cream, powdered sugar, and ½ teaspoon almond extract in a cold bowl until stiff peaks form.
0.5 cup heavy cream, 2 tablespoons powdered sugar, 0.5 teaspoon almond extract
6. Serve: Run a thin knife around the edge of the pan before releasing. Slice and top each slice with almond whipped cream (if using) and toasted sliced almonds. Enjoy!
0.25 cup toasted sliced almonds

Notes

Using room temperature ingredients and a water bath are key for a crack-free, silky smooth cheesecake. Don't overmix the batter to avoid incorporating too much air. Thorough chilling is essential for the cheesecake to set properly and intensify its flavors.