amaretto cheesecake

Name: Amaretto Cheesecake
Prep time: 1 h
Cook time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) almonds, slivered; 1 1/2 cup(s) graham cracker crumbs; 1/4 cup(s) sugar; 6 tablespoon(s) butter, melted; 20 ounce(s) ricotta cheese; 3-8oz package(s) cream cheese, room temperature; 12 ounce(s) sour cream; 1 1/2 cup(s) sugar; 6 tablespoon(s) all purpose flour; 4 tablespoon(s) amaretto liqueur; 6 - eggs, lightly beaten; 3 - medium peaches, sliced thin

(2 RATINGS)

706 Pinches 2 Photos

Karen Halstead

baytown, TX

Updated on Feb 27, 2013

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

Rate

Blue Ribbon Recipe

The combination of amaretto and peach in this recipe is simply divine!

— The Test Kitchen

prep time 1 Hr

cook time 1 Hr 30 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make amaretto cheesecake

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.

Step 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.
Step 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.
Step 4

Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle slivered almonds in the center.
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