Amaretto Almond Cheesecake
Amaretto Cheesecake recipe
Yield
10 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
whole |
*
|
| 1 | pound |
cream cheese
|
|
| ¾ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
amaretto liqueur
|
|
| ¾ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
whole |
*
|
| 453.6 | g |
cream cheese
|
|
| 177 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
amaretto liqueur
|
|
| 177 | ml |
sour cream
|
|
Directions
Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop.
With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts.
Pour batter into a greased 9-inch springform pan.
Sprinkle reserved nuts over the top.
Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set.
Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill.
To serve, remove pan sides and cut into wedges.
