Diane's Luscious Amaretto Cheesecake
Featured Pinch Tips Video
- 1 c
- sliced almonds, toasted and finely chopped
- 1 c
- graham cracker crumbs (or gluten free graham style crackers if you want a gf cheesecake)
- 1/3 c
- unsalted butter, melted
- 5 pkg
- cream cheese (40 oz. total), softened to room temperature
- 2 1/4 c
- granulated sugar
- 1/2 tsp
- pure almond extract
- 4 large
- eggs, room temperature
- 1/3 c
- amaretto liqueur
1Preheat oven to 350 degrees F. Stir crust ingredients together and press firmly into a 10" round spring-form pan.
2In a large bowl, cream together the cream cheese and sugar and then beat in the almond extract, eggs, and Amaretto liqueur just until well combined. Do not over beat.
3Pour the filling on top of the crust. Hold the pan by the sides and drop it on the counter a few times from a few inches high to settle/release any bubbles.
4Bake 60-65 minutes in a 350 degree F oven until the edges are slightly puffed, and there is a small wobbly spot, about 2" round, in the very center.
OPTIONAL: To minimize cracks on top of the cheesecake, bake using a waterbath technique.
Wrap the pan tightly with aluminum foil on the bottom and up the sides.
Then, place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Put the pan in the oven and then fill the roasting pan with about 1/2 inch – 1 inch of hot water. (Fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.)
5Cool at least 10 minutes on a wire rack, then release from the pan. Cover and chill a minimum of 4 hours, but overnight is best.