Name: Amaretto Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 cups graham cracker crumbs -; 1/2 cup butter, melted -; 1/4 cup sugar -; Filling: -; 4 packages (8 ounces each) cream cheese, softened -; 1-1/2 cups sugar -; 2 tablespoons amaretto -; 1 teaspoon vanilla extract -; 1 teaspoon almond extract -; 1/8 teaspoon salt -; 4 large eggs, lightly beaten -; Topping: -; 2 cups sour cream -; 1/4 cup sugar -; 1 teaspoon almond extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Amaretto Cheesecake

1. 2 cups graham cracker crumbs -

2. 1/2 cup butter, melted -

3. 1/4 cup sugar -

4. Filling: -

5. 4 packages (8 ounces each) cream cheese, softened -

6. 1-1/2 cups sugar -

7. 2 tablespoons amaretto -

8. 1 teaspoon vanilla extract -

9. 1 teaspoon almond extract -

10. 1/8 teaspoon salt -

11. 4 large eggs, lightly beaten -

12. Topping: -

13. 2 cups sour cream -

14. 1/4 cup sugar -

15. 1 teaspoon almond extract -

How to cook deliciously - Amaretto Cheesecake

1. Stage

Preheat the oven to 325°F. In a large bowl, combine the graham cracker crumbs, butter and sugar. Press the mix onto the bottom and 1 inch up the sides of a greased 9-inch springform pan. Editor's Tip: Crush your graham crackers in the blender or food processor to easily make crumbs.

2. Stage

In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the amaretto, vanilla extract, almond extract and salt. Add the eggs, then beat on low speed until the eggs are just combined. Pour the filling into the crust. Place the pan on a baking sheet. Editor's Tip: Bring your ingredients to room temperature before mixing.

3. Stage

Bake until the center is almost set, 55 to 60 minutes. Let it stand for five minutes. Combine the sour cream, sugar and almond extract reserved for the topping, and spread the mix over the top of the cheesecake. Bake for five minutes longer.

4. Stage

Cool the cheesecake on a wire rack for 10 minutes. Carefully run a knife around the inside edge of the pan to loosen it, then let the cheesecake cool for one hour longer. Refrigerate the cheesecake overnight, then remove the sides of the pan and serve. Editor's Tip: Make sure to let the cake cool at room temperature before placing it in the fridge. If it cools too quickly, it can crack.