Amaretto Cheesecake Recipe

Name: Amaretto Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup almond shortbread cookie crumbs (1 pkg.); 2 Tbsp. butter, melted; 1 tsp. Almond Extract; 5 pkgs. (8 oz. Each) cream cheese, softened; 1 1/2 cup sugar; 3 Tbsp. self rising flour; 2 tsp. Lemon juice; 1 tsp. Pure vanilla extract; Dash of salt; 5 eggs; 2 egg yolks; 1/4 cup heavy cream; 1/2 cup amaretto liqueur; 1 medium size container of non-dairy whipped topping

Servings: persons

1 1/4 cup almond shortbread cookie crumbs (1 pkg.)
2 Tbsp. butter, melted
1 tsp. Almond Extract
5 pkgs. (8 oz. Each) cream cheese, softened
1 1/2 cup sugar
3 Tbsp. self rising flour
2 tsp. Lemon juice
1 tsp. Pure vanilla extract
Dash of salt
5 eggs
2 egg yolks
1/4 cup heavy cream
1/2 cup amaretto liqueur
1 medium size container of non-dairy whipped topping

1
Butter bottom and sides of a 10-inch springform pan.
2
Combine crumbs, almond extract and butter.
3
Press onto bottom of pan; refrigerate.
4
Preheat oven to 425u00b0.
5
In a large mixer bowl, beat cream cheese until smooth.
6
Add sugar, flour, lemon juice, vanilla and salt.
7
Beat in the eggs and egg yolks one at a time, until light and fluffy.
8
Beat in heavy cream, then amaretto.
9
Pour into prepared pan.
10
Let stand 10 minutes at room temperature.
11
Put in oven and bake 10 minutes; reduce the temperature to 250u00b0, BUT DO NOT OPEN OVEN DOOR.
12
Bake 1 hour and 5 minutes more.
13
Remove from oven.
14
Immediately run a spatula around edge of cake to loosen from pan (helps prevent cracking).
15
Cool on wire rack for 1 hour, then cover and refrigerate at least 4 hours.
16
Remove cheesecake from pan to serving container.
17
Top cheesecake with non-dairy whipped topping.

1984

kcal

Calories

152

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cup almond shortbread cookie crumbs (1 pkg.), 2 Tbsp. butter, melted, 1 tsp. Almond Extract, 5 pkgs. (8 oz. Each) cream cheese, softened, and more.

Yes, Amaretto Cheesecake 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.

That's it — enjoy your meal!

Amaretto Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions