Best Amaretto Cheesecake Recipes

AMARETTO CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

AMARETTO CHEESECAKE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
• In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
• To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
• Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

AMARETTO RICOTTA CHEESECAKE

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl., Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended., Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack., In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour., Top cheesecake with almonds and sugared cranberries.

LIGHT CHERRY AMARETTO CHEESECAKE ICE CREAM

Steps:

• In a small bowl, add 2 tablespoons sugar to beaten egg yolks. Whisk well.
• In a medium pot, combine remaining 4 tablespoons sugar with milk, and bring almost to a simmer over high to medium-high heat.
• Scoop out a small amount of hot milk to temper the egg yolks (about ¼ cup); slowly whisk into egg yolks. Repeat this one more time.
• Add egg mixture to pot of hot milk and whisk thoroughly. Cook, stirring constantly, over medium to medium low heat until thickens and coats the back of a spoon, about 3-5 minutes. Do not let mixture boil. Remove from heat.
• In a large mixing bowl (an electric mixer works best), beat cream cheese and mascarpone until well whipped. Add jam, lemon juice, extracts, and Amaretto, and beat to combine. On low speed, gradually beat in hot milk mixture. Cream cheese will not be completely dissolved/smooth - that is OK.
• Let mixture cool before chilling in the refrigerator. This takes about 10 minutes if you place the container in a bowl filled with ice and cold water. Chill in the refrigerator for at least 3 hours.
• Stir mixture to re-combine and freeze in an ice cream machine, according to manufacturer's directions. In the last minute or two of freezing, add the graham cracker pieces.
• Serve immediately or freeze for 1-4 hours, if a firmer consistency is desired. Top with cherries (and almonds, if using) and enjoy! This is best eaten the same day you make it.

AMARETTO CHEESECAKE

Steps:

• For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
• For the cheesecake filling: Preheat the oven to 350 degrees F.
• Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
• For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
• Refrigerate 6 hours or over night; serve chilled.

AMARETTO CHEESECAKE

Steps:

• 1. Combine the first 5 ingredients, mixing well. Press into the bottom and up sides of a 8-inch springform pan. Set aside.
• 2. Beat cream cheese with an electric mixer until light an fluffy'.
• 3. Gradually add sugar, flour, and corn starch beating well.
• 4. Add eggs one at a time beating well after each addition.
• 5. Stir in two tablespoons of melted butter, amaretto, and almond extract. Spoon batter into greased springform pan.
• 6. Wrap sides and bottom of springform pan with foil. Add two inches of boiling water to a roasting pan large enough to accommodate the springform pan making a water bath. Place springform pan into water bath.
• 7. Pre heat oven to 500 Degrees F. Place roasting pan with cheesecake in oven and bake for 10 minutes then drop temp to 200 degrees F for 1 1/2 hours.
• 8. While cheesecake is baking toast almonds in skillet until lightly browned and fragrant.
• 9. When cheesecake is done, turn off oven and crack oven door. Let cool to room temperature in oven; refrigerate for 12 hours.
• 10. Brush the top of cake with a little additional amaretto the sprinkle on all of the almonds. Remove sides of pan. Slice. Enjoy.

AMARETTO PEACH CHEESECAKE

Steps:

• Combine margarine and sugar until light and fluffy.
• Blend in egg.
• Add flour; mix well.
• Spread dough onto bottom of 9-inch springform pan.
• Bake at 450 degrees F., 10 minutes.
• Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Add peaches and liqueur; mix well.
• Pour over crust.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Garnish with additional peach slices and sliced almonds, if desired.

CHOCOLATE AMARETTO CHEESECAKE

Steps:

• For crust: Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.
• For Cheesecake: In mixing bowl, combine cream cheese, 2/3 cup sugar, sour cream, and cornstarch. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Remove 3/4 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside. Stir amaretto and almond extract into the remaining mixture.
• Pour half the amaretto mixture over the crust. Spoon half of the cocoa mixture over the amaretto mixture. Pour remaining amaretto mixture over the cocoa mixture. Top with remaining cocoa mixture. Using a knife and without disturbing the crust, swirl the blade through the batter to create the marble effect.
• Bake at 425 F for 10 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
• For Topping: In small bowl beat whipping cream and amaretto with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with chocolate covered almonds.
• Chill till serving time.

AMARETTO MOUSSE CHEESECAKE

Steps:

• In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
• Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
• In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.

NO-BAKE CHOCOLATE AMARETTO CHEESECAKE

Steps:

• If you cannot find the waffle cookies already pre-dipped in chocolate, then melt 2 squares of semi-sweet or bittersweet chocolate with 2 T of butter. Pour the chocolate mixture into a tall thin glass and dip the rolled waffle cookies in the chocolate. Place on a waxed paper-lined pan. Chill until set.
• Beat the cream cheese and brown sugar together until smooth.
• Sprinkle the gelatin over the Amaretto, in a small saucepan, and let stand for 5 minutes. Stir over low heat until the gelatine dissolves.
• Blend the warm gelatin into the cheese mixture.
• Beat the whipping cream until soft peaks form. Fold into the gelatin and cheese mixture. Reserve 1 cup of this mixture.
• Melt the 6 squares of chocolate and let cool. Fold the chocolate into the remaining cheese mixture. Reserve 1/2 cup of this mixture.
• Use small dabs of the chocolate cheese mixture to aid in standing the prepared waffle cookies, dipped ends up, in a ring around the rim of a 8 1/2 inch springform pan.
• Spread the remaining chocolate cheese mixture into the prepared pan. Spread reserved plain cheese mixture evenly on top. Top with dabs of the reserved 1/2 cup of the chocolate cheese mixture. Swirl with a knife to create marbled effect.
• Chill for at least 4 hours.
• Garnish, if desired, with chocolate curls or whole blanched almonds. Let your imagination take you away!

AMARETTO CHEESECAKE WITH APRICOT GLAZE

Steps:

• Crust: Combine ingredients.
• Press onto bottom of a 9-inch springform pan; set aside.
• Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
• Add eggs, one at a time, mixing just until combined.
• Blend in sour cream and liqueur; pour over crust.
• Bake in 450 degree F oven 10 minutes.
• Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
• Run knife around rim of pan; cool on wire rack.
• Chill.
• Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
• Strain mixture and pour over cheesecake before removing sides of pan.
• Garnish if desired.

AMARETTO MOUSSE CHEESECAKE

Steps:

• Combine graham cracker crumbs and melted butter.
• Press into bottom and sides of a 9" springform pan and then chill.
• In a small saucepan, sprinkle the gelatin over the cold water.
• Let stand for one minute.
• Stir over low heat until dissolved, about 3 minutes.
• Put aside.
• Beat cream cheese and sugar until fluffy.
• Gradually add evaporated milk and lemon juice to cream cheese mixture.
• Beat until fluffy, about 2 minutes.
• Gradually beat the gelatin into cream cheese mixture along with liqueur and vanilla.
• Fold in the whipped cream.
• Pour into crust.
• Chill 8 hours or overnight.
• Garnish with chocolate sauce and berries, if desired.

AMARETTO CHEESECAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
• Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.

ALMOND-AMARETTO CHEESECAKE

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.

AMARETTO CHEESECAKE

Steps:

• Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.
• In a large bowl beat the cream cheese, egg yolks and sugar.
• Add single cream, double cream and amaretto and lightly beat till smooth.
• Put water into heat proof bowl, sprinkle over gelatin, leave to go spongy
• (approx. 5 minutes). Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.
• Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.
• Whisk egg whites into soft peaks.
• Carefully fold the egg whites into the cheese mixture.
• Pour into tin and chill 4 hours or overnight.
• To remove from tin dip knife in hot water and carefully slide around tin to loosen. Put on taller jar (something sturdy) and pull down the sides.
• To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.

STRAWBERRY AMARETTO CHEESECAKE

Steps:

• You will also need: 9-inch springform pan.
• To prepare crust place graham crackers, sugar and butter in a small mixing bowl. Blend well with fingers or a pastry blender. Press into the bottom of a well-buttered 9" springform pan. Chill in the freezer or refrigerator for about 30 minutes while you prepare the batter and strawberries.
• In a large bowl, beat the cream cheese, sugar and heavy cream until smooth. Add the eggs, one at a time, making sure that the mixture is smooth after beating in each egg.
• Add the lemon juice, brandy extract, sour cream, vanilla, and flour and continue beating until very smooth and creamy.
• Fold in the chopped strawberries. Pour the mixture into the chilled springform pan that you have placed on a cookie sheet (the batter will come to the top of the pan so do not be alarmed).
• Bake in a preheated 425° oven for 15 minutes, then reduce the temperature to 275° and continue to bake for 1 hour.
• Transfer to a wire rack and allow to cool for 3 hours. While the cake is cooling, marinate the sliced strawberries in the Amaretto and sugar for about 3 to 4 hours.
• Arranges the slices decoratively on top of the cooled cheesecake and bake in a 350° oven for 7 minutes.
• Transfer to a wire rack and allow to cool completely for 2 hours. Remove the sides of the springform pan and refrigerate overnight.
• Remove the cake from the refrigerator for at least 2 hours before serving.

LAURIE'S AMARETTO MOUSSE CHEESECAKE

Steps:

• In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9 inch springform pan, and set aside to chill. In a saucepan, sprinkle the gelatin over the cold water and let sit for 1 minute. Then cook over low heat, stirring until gelatin is dissolved.
• In a medium bowl, beat cream cheese with the sugar until soft and smooth. Gradually stir in the evaporated milk, vanilla and lemon juice. Scrape bottom of bowl between additions, then stir in the gelatin mixture and the amaretto. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese batter.
• Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.

AMARETTO CHEESECAKE WITH BISCOTTI CRUST

Steps:

• Directions: Preheat oven to 350 degrees Mix together crushed biscotti and melted butter. Press into the bottom of a lightly greased 9-10 inch spring form pan. Bake crust in preheated oven for 10 minutes and set aside. Combine softened cream cheese, sugar and cornstarch until smooth. Add sour cream, vanilla extract, amaretto liqueur and blend until smooth. On low speed of a mixer, add eggs one at a time, mixing well. Pour filling over prepared crust. Bake in preheated oven for 1 hour or until just set in the middle. Loosen around the edges with a knife and cool. Refrigerate until ready to serve and then remove from the pan. Garnish with sliced almonds.

STRAWBERRY AMARETTO CHEESECAKE

Steps:

• 1. In a small mixing bowl, combine the crumbs, sugar and butter.
• 2. Blend well with fingers, fork or pastry blender.
• 3. Press onto the bottom of a well-buttered springform pan.
• 4. Chill for 30 minutes.
• 5. FILLING: In a large bowl, beat the cream cheese, sugar and cream until smooth.
• 6. Add the eggs, one at a time, making sure that the mixture is smooth and creamy.
• 7. Fold in the strawberries.
• 8. Pour mixture into the chilled pan and bake in a pre-heated 425 degree oven for 15 minutes, then reduce the temperature to 275 and continue to bake for 1 hour.
• 9. Transfer to a wire rack and allow to cool for 3 hours.