Amaretto Chocolate Cheesecake

Amaretto Chocolate Cheesecake Recipe

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7 oz
2 Tbsp
granulated sugar
5 Tbsp
sweet butter
1 oz
unsweetened chocolate, one square


6 oz
semisweet chocolate
7 oz
4 oz
almond paste
1/3 c
amaretto liqueur
1/4 c
1/2 lb
cream cheese, room temperature
4 large
1/2 c
heavy cream

How to Make Amaretto Chocolate Cheesecake


  • 1MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep).
  • 2Grind the Amaretti very fine in a food processor or blender.
  • 3Mix with sugar in a mixing bowl.
  • 4Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
  • 5Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)
  • 6Turn the mixture into the prepared pan.
  • 7With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
  • 8Refrigerate while you prepare the filling.
  • 9MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees.
  • 10Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
  • 11Remove the top of the double boiler and set aside to cool.
  • 12Break the Amaretti coarsely into a bowl and set aside.
  • 13Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur.
  • 14Beat until thoroughly mixed and set aside.
  • 15Beat the cream cheese with an electric mixer until smooth.
  • 16Add the sugar and beat until smooth again.
  • 17Add the almond paste-Amaretto mixture and beat until thoroughly mixed.
  • 18Add the melted chocolate and beat well again.
  • 19Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
  • 20Add the heavy cream and beat until smooth.
  • 21Add the coarsely broken Amaretti and stir gently only to mix.
  • 22Turn into the prepared pan, pouring the mixture over the bottom crust.
  • 23Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)
  • 24Bake 45 minutes.
  • 25It will seem soft and not done, but don't bake any more; it will become firm when chilled.
  • 26The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
  • 27Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.

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About Amaretto Chocolate Cheesecake

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