This is an easy recipe for a smooth textured, creamy cheesecake flavored with a combination of almond extract, toasted almonds and Amaretto. For a non-alcoholic version, as well as a few flavor varieties, check the recipe notes.
Creamy Amaretto Cheesecake
This delicious, creamy cheesecake is simple to prepare and has a few easy variations to suit your taste.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
For the topping:
- 1/4 cup sliced almonds, crushed
- 1/2 tablespoon melted butter
- 1 teaspoon sugar
For the filling:
- 1 lb regular cream cheese, softened
- 1/3 cup sugar
- 2 large eggs
- 1-1/3 cups sour cream
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons Amaretto di Saronno liqueur
Instructions
Prepare the crust:
- Preheat the oven to 325°F and position a rack in the lower portion. Combine the graham cracker crumbs, sugar and melted butter in a small bowl until well mixed. Transfer to a 9-inch springform pan and press firmly into an even layer in the bottom. Set aside.
Prepare the topping:
- Place the sliced almonds between two sheets of waxed paper and crush into small bits with a meat pounder or rolling pin. In a small bowl, toss the crushed almonds with the melted butter and sugar. Spread on a baking sheet lined with aluminum foil and place in the oven to toast lightly while you prepare the filling, about 7 or 8 minutes. Set aside.
Prepare the filling:
- In a large mixing bowl, beat the cream cheese, sugar and eggs until smooth. Add the sour cream, melted butter, vanilla extract, almond extract and Amaretto and blend until thoroughly mixed and smooth. Pour into the springform pan, place on a baking sheet and bake for 45 minutes. The cake should appear set but still wiggle in the center if gently shaken from side to side.
- When the cheesecake is done, shut off the oven, open the door completely, and leave the cake in the oven for about 30 minutes. Gradual temperature changes help prevent the top from cracking. Remove from the oven, sprinkle the topping evenly over the cake and place on a cooling rack for another 30 minutes. Transfer to the refrigerator for a minimum of 4 hours.
Recipe Notes
Recipe Notes:
To eliminate the alcohol from this recipe, increase the almond extract to 1-1/2 teaspoons and add 2-1/2 tablespoons of milk. For a lemony variation, substitute lemon extract for the almond and use Limoncello instead of Amaretto. The quantities remain the same. Reserve a tablespoon of the graham cracker mixture for topping. You can also make an orange version ~ substitute orange extract for the almond and Grand Marnier (or Triple Sec) for the Amaretto. Top with some shaved dark chocolate. For a gluten-free crust, see Emmy’s recipe in the comments below. Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Barb says
Cheesecake and amaretto ~ two of my favorite things ~ combined. I adore cheesecake and will try the lemon also . This recipe is easy to do and turns out great time after time!!
Lynne Webb says
Hi Barb,
We really have had good luck with this cheesecake formula. Glad you did too!
Gramma says
I’ve been experimenting with cheesecake recipes, and this one is the best. THE best. The BEST. It is seriously delicious. When I make it again, though, it’s going to have a little more crust (about 1/3 cup more graham cracker crumbs).
This is the one that will be used forevermore and adapted to whatever kind of cheesecake I make in the future.
Lynne Webb says
Hi Gramma,
So glad you enjoyed the recipe – we have always had such good luck with it. I think adding a little more crust is a good idea as well. Next time I make this I’ll give it a try.
Carolyn says
I’ve made this recipe tons of times and love it. I want to make a pumpkin cheesecake, any suggestions on how I an adapt this recipe to make a pumpkin cheesecake?!?
Lynne Webb says
Hi Carolyn,
We were actually going to try that ourselves. Here are the changes we planned to make. Increase the eggs from 2 to 3, add 1 cup pumpkin puree, omit the almond extract and up the vanilla to 2 teaspoons, replace the Amaretto with milk (or orange liqueur if that flavor profile suits you) and add 1/2 to 1 teaspoon of cinnamon. If you try this, please let us know.
Renee says
Made this to take to a dinner party and it was absolutely delicious. We like a thicker crust so I tripled the recipe and it was perfect.
Rachael says
This is delicious! Made it Sunday. Think it needs more crust, though, and I have to tinker with it next time I make it because my crust came out runny, but the flavor is awesome.
Emmy says
For a gluten free nut crust:
2 cups finely crushed almonds (or other nuts of choice)
1 tbsp sugar
pinch of salt
1 stick melted butter
Combine ingredients. Spread evenly in the bottom of the pan. Bake 12-15 minutes @ 350 degrees until browned, fairly set, and smells like roasted nuts. Remove from oven, let cool, and follow rest of recipe.
Because I’m gluten intolerant, made the recipe with this crust instead of the one written above. It came out fantastic. Posted crust recipe I used here in case it might help someone else out.
Lynne Webb says
Hi Emmy,
Thanks for contributing the gluten-free crust. It sounds delicious!
Stacey says
cheesecake is my favorite, gonna have to make this
Marybeth says
I’m making this tomorrow for our family xmas eve party, thanks for the recipe! I’m very excited to eat it!!
Lauren says
I am in the process of making a gluten-free, alcohol-free version of this for a friend’s birthday. I substituted the 1 cup of regular graham crackers with 3/4 cup of gluten-free graham crackers and1/4 cup of almond meal (in keeping with the amaretto/almond flavoring). I also did the recommended alcohol substitution to avoid having to go buy a whole bottle of Disaronno (I’m pregnant and I can’t have a glass of it later so no need to torture myself with my favorite liqueur in the house).
Anyway, the filling smelled amazing and the crust tasted great. I’ll let you know how it is once it’s done.
Lynne Webb says
Hi Lauren,
Thanks for sharing the gluten-free crust ingredients and quantities. I think the almond meal is a great idea. Let us know how finished product turns out!
barbara says
looks great !!
FOODESSA says
Mmm…this looks absolutely devine. My fork is ready to devour this smooth cheesecake…especially with DiSaronno liquor as an enhancer ;o)
Flavourful wishes,
Claudia
John says
Looks beautiful and delicious!
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oneshotbeyond says
I’d give that a try in a heartbeat!
HoneyB says
This looks so creamy and delicious! Gorgeous photo!
Kevin says
Amaretto cheesecake sounds so good!
Tami says
Your cheesecake looks divine. Great picture!
s. stockwell says
This is just one of life’s great pleasures…cheese cake! oh my, yours sounds fabulous. we will make it this week end for guests. thanks, s
Brenda Campbell says
You just hit my weakness! Cheesecake is my all time favorite dessert, any flavor will do LOL This looks wonderful and I want to make it! Thanks for a great recipe!