Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

amaretto cheesecake

(2 ratings)
khal8 avatar
Blue Ribbon Recipe by
Karen Halstead
@khal8
baytown, TX

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

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
►
(2 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For amaretto cheesecake

  • 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

How To Make amaretto cheesecake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT