Amaretto & Chocolate Chip Cheesecake Recipe

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Amaretto & Chocolate Chip Cheesecake

Kitchen Crew

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Ingredients

CRUST INGREDIENTS

1 c
semi-sweet chocolate chips
1 Tbsp
unsalted butter
1/4 c
vanilla wafer crumbs
1/4 c
nuts, finely chopped
3 Tbsp
confectioners' sugar

FILLING INGREDIENTS

24 oz
cream cheese softened
1 c
sugar
4 large
eggs, room temperature
1/4 c
amaretto
2 Tbsp
cornstarch
1 tsp
vanilla extract
1 c
semi-sweet chocolate chips

TOPPING INGREDIENTS

2 c
sour cream, room temperature
1/4 c
sugar
1 tsp
amaretto
1/2 c
almonds, toasted and sliced

Step-By-Step

1Make the crust: Position a rack in the center of the oven and preheat to 375 degrees.
2Lightly butter the bottom and side of a 9 x 3" round springform pan.
3Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
4Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge.
5Carefully attach the side of the springform so as not to tear the foil.
6Wrap the foil overhang halfway up the side of the springform pan.
7Lightly butter the foil covered bottom and side of the springform pan.
8In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently until smooth.
9Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
10In a large bowl, stir together the crumbs, nuts and sugar until combined.
11Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
12Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan.
13Set aside.
14Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
15One at a time, beat in the eggs, beating well after each addition.
16Beat in the liqueur, cornstarch and vanilla until smooth.
17Stir in the chocolate chips.
18Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
19Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center.
20Cool for 5 minutes.
21Do not turn off the oven.
22Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
23Bake for 5 minutes longer.
24Cool the cheesecake completely on a wire rack.
25Cover with plastic wrap and refrigerate overnight.
26Remove the side of the pan and sprinkle the top with the almonds.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy