diane's luscious amaretto cheesecake

Name: Diane's Luscious Amaretto Cheesecake
Prep time: 30 min
Cook time: 1 h
Yield: 16
Cuisine: American
Ingredients: ## CRUST; 1 cup(s) sliced almonds, toasted and finely chopped; 1 cup(s) graham cracker crumbs (or gluten free graham style crackers if you want a gf cheesecake); 1/3 cup(s) unsalted butter, melted; ## FILLING; 5 package(s) cream cheese (40 oz. total), softened to room temperature; 2 1/4 cup(s) granulated sugar; 1/2 teaspoon(s) pure almond extract; 4 large eggs, room temperature; 1/3 cup(s) amaretto liqueur

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Penny Burdge

Lenexa, KS

Updated on Jul 30, 2015

This recipe is from Diane, a fabulous baker and the very BEST neighbor one could ever have. I love all her recipes. Like most cheesecakes, having the patience to wait overnight before eating your creation is the most difficult part of making one! This cheesecake is absolutely perfect as is, doesn't need the addition of fruit toppings, and in my opinion that would only detract from its perfection. ***Easy to make gluten free by substituting Gluten Free graham style crackers.***

Rate

Baked this 8-1-15. It's a little browner than it should be, should have taken it out 5 minutes sooner. But it still tasted heavenly!

prep time 30 Min

cook time 1 Hr

method Bake

yield 16-18 serving(s)

Ingredients

CRUST
1 cup sliced almonds, toasted and finely chopped
1 cup graham cracker crumbs (or gluten free graham style crackers if you want a gf cheesecake)
1/3 cup unsalted butter, melted
FILLING
5 packages cream cheese (40 oz. total), softened to room temperature
2 1/4 cups granulated sugar
1/2 teaspoon pure almond extract
4 large eggs, room temperature
1/3 cup amaretto liqueur

How To Make diane's luscious amaretto cheesecake

Step 1

Preheat oven to 350 degrees F. Stir crust ingredients together and press firmly into a 10" round spring-form pan.

Step 2

In 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.
Step 3

Pour 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.
Step 4

Bake 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.)
Step 5

Cool 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.
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