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Amaretto Cheesecake With Sliced Almond Topping and Cream Sauce Recipe

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★★★★★

4.6 from 59 reviews

This rich and creamy Amaretto Cheesecake combines a crunchy vanilla wafer and almond crust with a smooth, velvety cream cheese filling infused with the sweet and nutty flavor of Amaretto liqueur. Topped with caramelized almonds and served with a luscious Amaretto cream sauce, this dessert is perfect for special occasions or whenever you want to indulge in an elegant treat.

Ingredients

Scale

Crust

  • 1 3/4 cups vanilla wafer crumbs
  • 1/2 cup sliced almonds, finely chopped
  • 1/4 cup packed brown sugar
  • 1/3 cup butter, melted

Filling

  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 6 large eggs
  • 3 (8-ounce) containers sour cream
  • 1/3 cup amaretto liqueur
  • 1 teaspoon vanilla extract

Topping

  • 3 tablespoons butter
  • 3/4 cup sliced almonds
  • 2 tablespoons sugar

Amaretto Cream Sauce

  • 1 cup heavy cream
  • 3 tablespoons Amaretto liqueur
  • 2 1/2 teaspoons cornstarch
  • 3 tablespoons sugar

Instructions

  1. Make the crust: Combine vanilla wafer crumbs, finely chopped almonds, brown sugar, and melted butter in a medium bowl. Transfer the mixture to a springform pan and press firmly on the bottom and 1 inch up the sides. Refrigerate until needed to set the crust.
  2. Preheat oven: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) to prepare for baking the cheesecake.
  3. Prepare the filling base: Using an electric mixer, beat the softened cream cheese until creamy and smooth. Gradually add sugar and cornstarch while continuing to beat well to combine, taking care not to overbeat past this point.
  4. Add the eggs: Add eggs one at a time to the cream cheese mixture, beating just long enough to incorporate each egg before adding the next to avoid overmixing.
  5. Mix in remaining filling ingredients: Add the sour cream, Amaretto liqueur, and vanilla extract. Beat on low speed just until evenly mixed to keep the filling smooth and prevent incorporating too much air.
  6. Bake the cheesecake: Pour the filling mixture into the prepared crust pan. Place the pan on a baking sheet and bake in the preheated oven for 1 hour and 30 minutes.
  7. Slow cool in the oven: After baking, turn the oven off but leave the cheesecake inside for an additional 1 1/2 to 2 hours. The cheesecake should still have a slight jiggle in the center when you gently shake the pan.
  8. Cool to room temperature: Remove the cheesecake from the oven and place it on the counter to cool completely to room temperature to prevent cracking.
  9. Prepare the topping: Melt butter in a small skillet over medium heat. Add sliced almonds and sugar, cooking and stirring frequently until the almonds turn light brown and caramelize. Allow to cool slightly so the topping doesn’t stick together and won’t be too hot when sprinkled.
  10. Apply topping: Sprinkle the caramelized almond topping evenly over the cooled cheesecake.
  11. Refrigerate: Refrigerate the assembled cheesecake for at least 8 hours or overnight to allow it to set fully before serving.
  12. Make the Amaretto Cream Sauce: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. In a separate bowl, whisk together Amaretto liqueur and cornstarch until smooth. Slowly add this mixture to the simmering cream and cook for 2 minutes, stirring occasionally to thicken. Stir in sugar and let the sauce cool. Refrigerate until ready to serve.
  13. Serve: Just before serving, drizzle the Amaretto Cream Sauce over slices of cheesecake for an extra touch of flavor and indulgence.

Notes

  • Be careful not to overbeat the cream cheese mixture once eggs are added to avoid incorporating too much air which can cause cracks.
  • Leaving the cheesecake in the warm oven after baking helps it cook gently and prevents cracking.
  • The topping almonds should be slightly cooled but not fully set before sprinkling to avoid clumping.
  • Allowing the cheesecake to set overnight in the refrigerator improves flavor and texture.
  • The Amaretto Cream Sauce can be made ahead and refrigerated until serving.

Keywords: Amaretto Cheesecake, cheesecake recipe, almond cheesecake, creamy cheesecake, baked cheesecake, Amaretto dessert

Find it online: https://annakocht.com/amaretto-cheesecake-with-sliced-almond-topping-and-cream-sauce-recipe/