Best Amaretto Chocolate Chip Cheesecake Recipes

CHOCOLATE CHIP CHEESECAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
• Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

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.

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 & CHOCOLATE CHIP CHEESECAKE

Steps:

• 1. Make the crust: Position a rack in the center of the oven and preheat to 375 degrees.
• 2. Lightly butter the bottom and side of a 9 x 3\" round springform pan.
• 3. Trim a 9\" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
• 4. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2\" overhang all the way around the edge.
• 5. Carefully attach the side of the springform so as not to tear the foil.
• 6. Wrap the foil overhang halfway up the side of the springform pan.
• 7. Lightly butter the foil covered bottom and side of the springform pan.
• 8. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently until smooth.
• 9. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
• 10. In a large bowl, stir together the crumbs, nuts and sugar until combined.
• 11. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
• 12. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1\" up the side of the pan.
• 13. Set aside.
• 14. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
• 15. One at a time, beat in the eggs, beating well after each addition.
• 16. Beat in the liqueur, cornstarch and vanilla until smooth.
• 17. Stir in the chocolate chips.
• 18. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
• 19. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center.
• 20. Cool for 5 minutes.
• 21. Do not turn off the oven.
• 22. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
• 23. Bake for 5 minutes longer.
• 24. Cool the cheesecake completely on a wire rack.
• 25. Cover with plastic wrap and refrigerate overnight.
• 26. Remove the side of the pan and sprinkle the top with the almonds.

INSTANT POT CHOCOLATE CHIP CHEESECAKE

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.

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.

CHOCOLATE AMARETTO CHEESECAKE

Steps:

• TO MAKE CRUST:.
• Mix all ingredients and press on bottom of 9-inch springform pan. Bake 10 minutes at 325 degrees F.
• TO MAKE CHEESECAKE:.
• After pre-baking the crust, decrease oven temperature to 275 - 300 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
• Gather all ingredients to quickly make the filling after melting the chocolate.
• Melt chocolate with cream in a small sauce pan on low heat, stirring frequently. Set aside while you make the filling.
• Beat cream cheese until fluffy on low speed. Beat eggs in, one at a time (do not overbeat). Incorporate vanilla, orange juice and zest, liquor, and melted chocolate. Finally, beat in the flour on the lowest speed of your mixer.
• Pour into prepared pan and drag a butter knife in repeated "S" shapes into the batter to lift air bubbles to the surface. Sprinkle the chocolate chip on top.
• Bake for about 1 - 1.5 hours (varies with oven temperatures), watching very closely without opening the oven door. Turn off oven when the sides look firm and the center is still wobbly. Run a knife under hot water and carefully drag around the cheesecape to loosen the sides from the pan. Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator. Flavors peak after about 24-36 hours of refrigeration.
• After the cheesecake is cool, whip the cream, adding powdered sugar as necessary to sweeten. Using a pastry bag fitted with a large star tip, pipe the whipped cream in "stars" around the edges of the cake.