Best Amaretto Almond Cheesecake Recipes

Almond-Amaretto Cheesecake image

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

Amaretto Almond Cheesecake 1999 image

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--.