Amaretto Almond Cheesecake
Submitted by stevegav
Toasted almonds fold into creamy cheesecake filling spiked with amaretto and sour cream, creating this elegant dessert where nutty crunch and smooth richness meet in every forkful.
YIELD
10 servingsPREP
20 minCOOK
25 minREADY
45 minThis cheesecake skips the crust entirely and relies on its creamy, nutty filling to be the star of the show.
Toasting whole almonds before chopping them brings out oils and deepens their flavor so they taste more intense mixed into the batter.
Amaretto liqueur adds boozy almond essence while sour cream lightens the texture and adds subtle tang.
The low-temperature bake with a slow oven cool-down prevents cracks and ensures silky, smooth texture throughout.
Baking Tips
- Reserve 2 tablespoons of toasted almonds for the top so you get visual appeal and textural contrast
- Leave oven door ajar during the final hour of cooling to prevent sudden temperature changes that cause cracks
- Cut cheesecake with a hot, wet knife for clean slices that don’t drag and smear
Ingredients
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.
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