Amaretto Babycake Cheesecakes – a delicious recipe with margarine, almond cookie, cream cheese, egg, sour cream, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thinly spread bottom and sides of can with margarine.evenly coat bottom and sides of can with crumbs, then press into place.
2
Batter:.
3
beat cream cheese til smooth -- add sour cream and egg, mixing thoroughly, quickly blend in melted chocolate and remaining ingredients.
4
The batter may begin to stiffen as the chocolate cools --
5
Pour equal amounts into pans and bake at 325* for 25-30 minutes.
6
Gently tap pans with flat of fingernail.
7
cakes are ready when edges are semi-set and center still jiggles.
8
DO NOT OVERBAKE!
9
remove cakes from oven and let set 1 hour.
10
until they reach room temperature.
11
Run a smooth knife around sides of can, invert them onto saucers.then invert them onto serving plates.crumb side down.
12
cover and refrigerate 1 hour.
13
Add desired topping before serving.
14
Refrigerate pans while preparing batter.
941
kcal
Calories
74
g
Fat
53
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ⅓ cup margarine, 1 cup almond cookie, crumbs, 8 ounces cream cheese, softened, 1 large egg, beaten, and more.
Yes, Amaretto Babycake Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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