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This delicious, creamy cheesecake is simple to prepare and has a few easy variations to suit your taste.

Creamy Amaretto Cheesecake

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.

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Creamy Amaretto Cheesecake
4.61 from 38 votes

Creamy Amaretto Cheesecake

By Lynne Webb
This delicious, creamy cheesecake is simple to prepare and has a few easy variations to suit your taste.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 12 servings
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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
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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.

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.
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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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4.61 from 38 votes (37 ratings without comment)

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23 Comments

  1. 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!!5 stars

    Reply

  2. 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.

    Reply

    1. 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.

      Reply

  3. 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?!?

    Reply

    1. 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.

      Reply

  4. 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.

    Reply

  5. 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.

    Reply

  6. 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.

    Reply