Almond Amaretto Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ For the Graham Cracker Crust
01 -
1 ¾ cups graham cracker crumbs
02 -
5 tablespoons granulated sugar
03 -
6 tablespoons melted butter
04 -
Pinch of salt
→ For the Cheesecake
05 -
4 (8 oz) blocks cream cheese, softened
06 -
1 cup granulated sugar
07 -
4 large eggs
08 -
½ cup amaretto liqueur
09 -
1 teaspoon vanilla extract
10 -
1 teaspoon almond extract
11 -
3 tablespoons cornstarch
12 -
Pinch of salt
→ For the Almond Topping
13 -
1 cup sliced almonds
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½ cup (1 stick) unsalted butter
15 -
1 cup packed brown sugar
16 -
⅓ cup heavy cream
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3 tablespoons amaretto
→ Optional Toppings
18 -
Whipped cream
19 -
Maraschino cherries
20 -
Additional sliced almonds
# Let's Cook!:
01 -
Preheat oven to 350°F. Mix graham cracker crumbs, sugar, butter and salt. Press into springform pan. Bake 7 minutes. Reduce oven to 325°F.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in amaretto, extracts, cornstarch, and salt. Pour into crust.
03 -
Bake 30 minutes at 325°F, then 35 minutes at 250°F. Turn off oven, leave door closed 30 minutes, then crack door open for 1 hour.
04 -
Toast almonds at 325°F for 7-8 minutes. Cook butter and brown sugar until smooth. Add cream and amaretto, boil 5 minutes. Stir in almonds.
05 -
Cool cheesecake completely, then refrigerate 6-8 hours. Top with almond mixture and optional garnishes before serving.
# Cook's Notes:
01 -
Save extra almond topping for serving individual slices
02 -
Cheesecake needs full chilling time for best texture
03 -
Can be made a day ahead