Best 7 Almond Amaretto Cheesecake Recipes

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Indulge in a symphony of flavors with our delectable Almond Amaretto Cheesecake, a masterpiece that harmonizes the nutty richness of almonds with the delicate sweetness of amaretto liqueur. This extraordinary dessert features a creamy cheesecake filling nestled atop a buttery almond crust, all enveloped in a velvety amaretto glaze. Alongside this classic, we present two additional cheesecake variations that offer unique taste experiences. The Chocolate Almond Amaretto Cheesecake tantalizes the palate with a rich chocolatey twist, while the Raspberry Almond Amaretto Cheesecake bursts with vibrant raspberry flavors, creating a delightful contrast against the almond and amaretto notes. Each recipe promises an unforgettable dessert experience, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND AMARETTO CHEESECAKE



Almond Amaretto Cheesecake image

Almond Amaretto Cheesecake is a rich, decadent dessert with a graham cracker crust and a creamy, almond-flavored filling. Top this homemade cheesecake with a layer of toasted almonds, and you've got the perfect ending to dinner tonight!

Provided by Jessica - The Novice Chef

Categories     Cheesecake

Time 12h20m

Number Of Ingredients 20

1 3/4 cups graham cracker crumbs
5 tablespoons granulated sugar
6 tablespoons melted butter
pinch of salt
4 (8-oz) bars cream cheese, softened
1 cup granulated sugar
4 large eggs
1/2 cup amaretto liqueur
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons cornstarch
pinch of salt
1 cup sliced almonds
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/3 cup heavy cream
3 tablespoons amaretto
whip cream
maraschino cherries
additional sliced almonds

Steps:

  • CRUST: 1. Place oven racks in the center of the oven. Preheat oven to 350°F. Line a 9-inch springform pan with a round of parchment paper (cut to fit), set aside. 2. In a medium-sized bowl, combine graham cracker crumbs, sugar, butter and salt until well combined. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of prepared springform pan. Bake for 7 minutes and remove from the oven and set aside. 3. Reduce oven heat to 325°F. FILLING: 1. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with granulated sugar until no lumps remain. 2. Add eggs, one at a time, beating mixture between each egg, then beat in the amaretto, vanilla extract and almond extract. Add cornstarch and salt and beat until smooth. 3. Tap the cheesecake batter bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. 4. Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue baking for another 35 minutes. Once this time has elapsed, turn the oven off and keep cheesecake inside for another 30 minutes, but DO NOT OPEN THE OVEN DOOR. After the 30 minutes has passed, crack the oven door open to let cheesecake cool slowly for one hour before removing. 5. Allow cheesecake to cool to room temperature on the counter (approximately 3-4 hours) before covering with plastic wrap and transferring to the fridge to chill. 6. Refrigerate cheesecake until completely chilled (about 6-8 hours, or overnight). Open springform pan and remove the metal collar. TOPPING: 1. Preheat the oven to 325°F and spread the almonds on a rimmed baking sheet. Bake them for 7 to 8 minutes or until just fragrant. Remove from oven and set aside. 2. In a medium saucepan over medium heat, combine the butter and brown sugar, stirring often, until smooth. Add the heavy cream and amaretto and bring to a low boil. Boil for 5 minutes, then remove from heat. Stir in toasted almonds. Allow sauce to cool to room temperature before pouring over the cooled cheesecake.

Nutrition Facts : Calories 562 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 207 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

AMARETTO CHEESECAKE



Amaretto Cheesecake image

This recipe will produce an elegant, creamy cheesecake with subtle levels of sweetness and amaretto. The cheesecake filling has almond paste in it, available at many grocery stores and specialty shops. This recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci. Serves 8-10. Prep and cooking time do not include refrigeration overnight.

Provided by Cooking Beast

Categories     Cheesecake

Time 1h30m

Yield 1 cheesecake, 10 serving(s)

Number Of Ingredients 14

1 cup crushed graham cracker crumbs (or crushed amaretti macaroons)
1/2 cup toasted almond, finely chopped
1 tablespoon Amaretto
4 tablespoons unsalted butter
2 tablespoons granulated sugar
4 ounces almond paste, such as Odense (or marzipan)
1/2 cup granulated sugar
2 tablespoons white flour
1/3 cup Amaretto (such as DiSarono)
24 ounces cream cheese, at room temperature
3 eggs, at room temperature
1 cup sour cream
3 tablespoons Amaretto
2 tablespoons granulated sugar

Steps:

  • For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
  • For the cheesecake filling: Preheat the oven to 350 degrees F.
  • Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
  • For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
  • Refrigerate 6 hours or over night; serve chilled.

Nutrition Facts : Calories 535.1, Fat 41.7, SaturatedFat 19.9, Cholesterol 154.9, Sodium 300.7, Carbohydrate 33.4, Fiber 1.6, Sugar 25.4, Protein 9.7

AMARETTO CHEESECAKE I



Amaretto Cheesecake I image

This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.

Provided by Elaine Thompson

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter
2 (8 ounce) packages cream cheese
1 ¼ cups white sugar
3 tablespoons cornstarch
1 (16 ounce) container sour cream
1 ½ teaspoons vanilla extract
5 tablespoons amaretto liqueur
½ teaspoon salt
4 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
  • In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
  • Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 37.1 g, Cholesterol 127.4 mg, Fat 26.2 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 15.6 g, Sodium 314.3 mg, Sugar 29.3 g

ALMOND-AMARETTO CHEESECAKE



Almond-Amaretto Cheesecake image

I started making this cheesecake back in the early 80's. I went to a Southern Living Cooking Class and it was on the menu. My mother and friends always ask me to make this on special occasions. It is time consuming but I guarantee you it is wonderful.

Provided by Britt Os sweetie pie

Categories     Cheesecake

Time 50m

Yield 16-18 serving(s)

Number Of Ingredients 17

40 vanilla wafers, finally crushed
3/4 cup finely chopped toasted almond
1/3 cup sugar
1/4 cup butter or 1/4 cup margarine, plus
2 tablespoons butter or 2 tablespoons margarine, melted
pam nonstick cooking spray
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/3 cup whipping cream
1/4 cup Amaretto or 1/4 cup almond flavored liqueur
1 teaspoon vanilla extract
2 cups sour cream
1 tablespoon Amaretto or 1 tablespoon almond flavored liqueur
1 tablespoon sugar
1 teaspoon vanilla extract
slivered toasted almond (garnish)

Steps:

  • Combine first four ingredients. Press into bottom and 1 3/4" up side of a 9" springform pan which has been coated with coaking spray.
  • In a large bowl beat beat together cream cheese and 1 cup sugar until light and fluffy.
  • Add eggs one at a time beating well after each addition.
  • Lower speed to medium and add whipping cream., 1/4 cup amaretto and 1 teaspoon vanilla beating well.
  • Pour into prepared crust and bake at 350 for 15 minutes and reduce over to 225 degrees, bake for 1 hour.
  • Cool on rack for 5 minutes.
  • Combine next 4 ingredients. Spread evenly on cake and cook additional 5 minutes. Cool, cover lightly and chill overnight.
  • To serve, remove side of pan and garnish with almonds.

Nutrition Facts : Calories 452.8, Fat 33.9, SaturatedFat 16.8, Cholesterol 126.5, Sodium 263.7, Carbohydrate 32.3, Fiber 1, Sugar 20.2, Protein 6.8

ALMOND-AMARETTO CHEESECAKE (MCCALL'S)



Almond-Amaretto Cheesecake (McCall's) image

This was posted in McCall's April 1995. It is a McCall's Cooking School recipe. A classic New York-style dessert updated with a triple hit of nutty flavor. It was pictured topped with sliced strawberries and brushed with a melted-jelly glaze.

Provided by Bren in LR

Categories     Cheesecake

Time 3h

Yield 16 serving(s)

Number Of Ingredients 14

1/4 cup sugar (Crust Recipe begins)
1/4 cup almonds, toasted
1 cup all-purpose flour
1 pinch salt
1/2 cup unsalted butter
1 large egg yolk
1/4 teaspoon almond extract
5 (8 ounce) packages cream cheese, softened (Filling Recipe starts)
1 2/3 cups sugar
2 teaspoons grated lemon zest
5 large eggs plus 2 egg yolks
1/4 cup heavy cream
3 tablespoons amaretto liqueur
1 tablespoon all-purpose flour

Steps:

  • To make crust: Lightly grease 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepared pan to line bottom and 2 inches up sides. Refrigerate 1 hour.
  • Preheat oven to 400*F. Bake crust 8 minutes or just until golden. Place on wire rack; let stand until cool.
  • Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth.
  • Beat in lemon zest. At medium speed, beat in eggs and yolks, one at a time, beating just until blended after each addition.
  • At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500*F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200*F.
  • Bake cheesecake 1 hour longer, covering loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
  • Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run a knife around edges of pan to loosen cake. Remove pan side. Place cake on serving dish. Garnish with berries. Before cutting each slice, dip knife in cold water.

Nutrition Facts : Calories 463.1, Fat 34.3, SaturatedFat 18.9, Cholesterol 167.6, Sodium 250.6, Carbohydrate 34, Fiber 0.5, Sugar 26.4, Protein 6.7

AMARETTO ALMOND CHEESECAKE 1999



Amaretto Almond Cheesecake 1999 image

Make and share this Amaretto Almond Cheesecake 1999 recipe from Food.com.

Provided by andypandy

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups vanilla cream-filled sandwich style cookies, crumbs
1/8 teaspoon almond extract
2 ounces melted butter or 2 ounces margarine
24 ounces cream cheese, room temperature
4 large eggs, room temperature
1 (14 ounce) can sweetened condensed milk (Eagle Brand)
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
3 ounces Amaretto
4 ounces toasted sliced almonds, crushed slightly

Steps:

  • Spray a 9 inch spring form pan with a cooking spray, the bottom and sides.
  • Place cookie crumbs (including the vanilla filling) in a large bowl.
  • (A total of 2 1/2 cups).
  • Add the 1/8 tsp almond extract and the melted butter.
  • Combine well until crumbly.
  • Pack onto bottom and up the sides of prepared pan.
  • Set aside.
  • Preheat oven to 300 degrees F.
  • In a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly.
  • Add in the can of Sweetened Condensed Milk and combine well.
  • Add in the eggs one at a time, beating well to combine after each egg.
  • Add the amaretto liquer and almond extract and vanilla extract.
  • Beat well combined.
  • Add by stirring in the toasted sliced crushed almond.
  • Pour into prepared cookie lined spring form pan.
  • If desired you can scatter a few toasted sliced almond over the top.
  • Bake at 300 degrees oven for 60 minutes.
  • Until the centre is set.
  • Remove to a rack and cool at least two hours.
  • Then refrigerate another 8 hours or overnite until serving.
  • Note: this cheesecake bakes as you would any other one.
  • bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--.
  • I always bake my cakes the same way (dry heat) and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--.

Nutrition Facts : Calories 418.3, Fat 32.9, SaturatedFat 17.6, Cholesterol 154.3, Sodium 260.5, Carbohydrate 21.6, Fiber 1.1, Sugar 18.8, Protein 11

AMARETTO CHEESECAKE



Amaretto Cheesecake image

Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! -Barbara Caine, Sussex, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 tablespoons Amaretto
1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 teaspoon salt
4 large eggs, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon almond extract

Steps:

  • In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 632 calories, Fat 43g fat (27g saturated fat), Cholesterol 199mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 0 fiber), Protein 10g protein.

Tips:

  • For a smoother cheesecake filling, make sure all of your ingredients are at room temperature before you start mixing.
  • Be careful not to overmix the batter. Overmixing can make the cheesecake tough.
  • Bake the cheesecake in a water bath to prevent the top from cracking.
  • Let the cheesecake cool completely before serving. This will help it to set properly.
  • Garnish the cheesecake with fresh berries, whipped cream, or chocolate shavings before serving.

Conclusion:

This almond amaretto cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy, flavorful filling and crunchy almond crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this almond amaretto cheesecake a try. You won't be disappointed!

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