This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 9 inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

417 calories; protein 6.6g; carbohydrates 37.1g; fat 26.2g; cholesterol 127.4mg; sodium 314.3mg. Full Nutrition
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Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2006
I've made this cake several times, and have gotten rave reviews from it: even my mother, who usually dislikes cheesecake, loves this one. The ingredients and proportions in this recipe are perfect - don't change a thing! The baking time, however, is a problem: don't bake this only for an hour then take it out of the oven, you'll end up with a half-cooked heavy mess. I bake it for 52 to 55 minutes, *shut off the oven*, then leave the cake in for another hour and five minutes. This will cook the cake completely and prevent it from cracking while it does so. Allow the cake to cool before putting it in the fridge, and *leave it there* for a day - it'll taste divine. This cake is very light and creamy, and tastes wonderful. The recipe is definitely a keeper. Read More
(76)

Most helpful critical review

Rating: 3 stars
01/25/2004
I love Amaretto & wanted to make a nice cheesecake for a catered event. I made a practice cheesecake & was disappointed--the cheesecake was too dense, not enough almond flavor, and the crust was a little skimpy. When I made the 2nd cheesecake, I made a few changes when also enabled me to used a 10" springform pan, instead of a 9" pan: (1)For the crust,I used 18 crushed graham crackers, 1/4 cup sugar, 6 tbsp butter & 1/2 tsp almond extract (I'll use gingersnaps next time); (2) I used 3 8oz pkg of softened cream cheese instead of 2 pkgs;(3)reduced cornstarch to 1.5 tablespoons; (4) added 1/2 tsp almond extract to the cheescake batter; and (5)added 1/3 cup toasted slice almonds as a garnish to the finished cheesecake. Everyone loved the appearance, flavor and texture of the cheesecake. Also, baking the cheesecake in a water bath is must---no cracks! Read More
(96)
98 Ratings
  • 5 star values: 56
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 3
Rating: 3 stars
01/25/2004
I love Amaretto & wanted to make a nice cheesecake for a catered event. I made a practice cheesecake & was disappointed--the cheesecake was too dense, not enough almond flavor, and the crust was a little skimpy. When I made the 2nd cheesecake, I made a few changes when also enabled me to used a 10" springform pan, instead of a 9" pan: (1)For the crust,I used 18 crushed graham crackers, 1/4 cup sugar, 6 tbsp butter & 1/2 tsp almond extract (I'll use gingersnaps next time); (2) I used 3 8oz pkg of softened cream cheese instead of 2 pkgs;(3)reduced cornstarch to 1.5 tablespoons; (4) added 1/2 tsp almond extract to the cheescake batter; and (5)added 1/3 cup toasted slice almonds as a garnish to the finished cheesecake. Everyone loved the appearance, flavor and texture of the cheesecake. Also, baking the cheesecake in a water bath is must---no cracks! Read More
(96)
Rating: 5 stars
01/06/2006
I've made this cake several times, and have gotten rave reviews from it: even my mother, who usually dislikes cheesecake, loves this one. The ingredients and proportions in this recipe are perfect - don't change a thing! The baking time, however, is a problem: don't bake this only for an hour then take it out of the oven, you'll end up with a half-cooked heavy mess. I bake it for 52 to 55 minutes, *shut off the oven*, then leave the cake in for another hour and five minutes. This will cook the cake completely and prevent it from cracking while it does so. Allow the cake to cool before putting it in the fridge, and *leave it there* for a day - it'll taste divine. This cake is very light and creamy, and tastes wonderful. The recipe is definitely a keeper. Read More
(76)
Rating: 4 stars
08/27/2005
This recipe was very good when I tweaked it a bit based on other reviews. I didn't have all of the ingredients listed so I made some changes. I used vanilla wafers instead of graham crackers for the crust and Splenda for baking instead of the sugar in the crust along with doubling the amounts of the crust ingredients. I also exchanged 8 ounces of sour cream for 8 ounces of plain lowfat yogurt and used Neufchatel cheese instead of cream cheese. I used 1/2 cup of Splenda for baking along with 3/4 cup of sugar for the batter. I also used 1/3 cup of amaretto instead of the smaller amount in the original recipe. When baking I used a 10 inch springform pan and baked it in a water bath. No cracking! I added an extra 5 minutes to the baking time because the extra amaretto made the batter a bit thin. After it was cooled I made a glaze from 2 and 1/2 Tablespoons melted butter 1 cup confectioner's sugar 1 Tablespoon amaretto and 1/4 cup chopped almonds. The cheesecake turned out wonderfully light and delicious! Everyone agreed that this tweaked recipe is a keeper! Read More
(43)
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Rating: 4 stars
01/25/2004
Good cheesecake base but i was expecting more amaretto flavor. I added about a 1/4 of a cup amaretto and baked it for 5 extra minutes. The cake turned out fine very smooth but still didn't feel as though it was flavorful. I might suggest topping the cake with an amaretto and sugar "glaze" to really get the flavor. Read More
(19)
Rating: 4 stars
03/07/2005
I made this yesterday and it was very good but even tho I baked it as long as it said and left it in the oven it cracked when I took the spring form pan off. No big deal I guess. It was 'fluffier' than I expected it to be. I love the super dense texture of traditional cheesecake. I suppose it was the sour cream instead of a 3rd pkg of cream cheese. The company raved about it anyway. Read More
(19)
Rating: 5 stars
03/02/2006
Delicious cheesecake!!! my first attempt and this was absolutly amazing. I followed the previous tips and it worked out really well Read More
(18)
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Rating: 5 stars
02/03/2010
This is my hubby's favourite cake. I make it for him every birthday. I also add a bit more amaretto I've also added almond extract when I ran out of amaretto both tasted devine. Trick to stop cheesecake form cracking is bake in water bath I do it every cheesecake recipe and never get cracking I also baked 55 mins and left in oven for hour after turned off. Read More
(17)
Rating: 4 stars
11/14/2007
Very good cheesecake but not the best Amaretto Cheesecake I've tasted/made. I followed the directions exactly with the exception of adding a bit more liqueur. The flavor of the cheesecake was phenomenal. The texture is quite dense which I don't mind but the cheesecake was a tad dry. Next time I will consider either using less sour cream or adding more cream cheese. I baked for 55min shut the oven off and left it in there for an hour before taking it out of the oven. I got rave reviews from friends and family though! Read More
(13)
Rating: 4 stars
11/02/2005
The result was very good but as a lot of people before i made adjustments: i followed especially one previous review and added more crackers (i actually used 1/2 cup more of amaretto cookies) butter and sugar for the base and used a 10"pan. I also used yogurt instead of sour cream (to make /2 little lighter) and only 1 and 1/2 tsp of cornstarch. Definitly a keeper Read More
(12)
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