Amaretto Cheesecake

Karen Halstead

By
@khal8

This recipe has been adjusted from the original. First time I made it, it was so loose that it wouldn't slide off the pan bottom. We ate it anyway and a friend said, "I don't care if it won't slide off, I'll eat "Amaretto Pudding" because it's so good. I did adjust the recipe, second time was perfect and it didn't affect the flavor. Also, I added a layer of whipped cream before adding peaches and almonds


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Comments:

Serves:

12

Prep:

1 Hr

Cook:

1 Hr 30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The combination of amaretto and peach in this recipe is simply divine!

Ingredients

1 c
almonds, slivered
1 1/2 c
graham cracker crumbs
1/4 c
sugar
6 Tbsp
butter, melted
20 oz
ricotta cheese
3-8oz pkg
cream cheese, room temperature
12 oz
sour cream
1 1/2 c
sugar
6 Tbsp
all purpose flour
4 Tbsp
amaretto liqueur
6
eggs, lightly beaten
3
medium peaches, sliced thin

Directions Step-By-Step

1
Use a greased 10-in. springform pan. Mix graham cracker crumbs and sugar together. Then add melted butter, mix well. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
2
In a large bowl, beat the ricotta, cream cheese, sour cream and sugar until well blended. Beat in flour and 2 tablespoons liqueur. Add eggs; beat on low speed just until combined. Pour into crust.
3
Place springform pan on a large baking sheet. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from baking sheet. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4
Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle slivered almonds in the center.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Collection: Cheesecake
Recipe For: The Best Cheesecake
Hashtags: #cheesecake, #Fruit, #topped