AMARETTO CHEESECAKE
Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! -Barbara Caine, Sussex, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 632 calories, Fat 43g fat (27g saturated fat), Cholesterol 199mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 0 fiber), Protein 10g protein.
AMARETTO CHEESECAKE SQUARES
Make and share this Amaretto Cheesecake Squares recipe from Food.com.
Provided by BecR2400
Categories Bar Cookie
Time 2h30m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine 1 1/2 cups flour, brown sugar, and melted butter. Press firmly in bottom of a 13x9x2-inch baking pan. Bake for 6 to 8 minutes.
- In a large bowl, combine cream cheese, sugar, and 1/4 cup flour. Beat at medium speed with an electric mixer until well combined.
- Add eggs, one at a time, beating well after each addition. Add amaretto and almond extract, beating to combine.
- Spread filling evenly over prepared crust; sprinkle with sliced almonds.
- Bake 25 minutes, or until set.
- Cool completely in pan on wire rack.
- Cover and refrigerate for 2 hours or overnight; cut into squares to serve.
Nutrition Facts : Calories 2218.7, Fat 142, SaturatedFat 76.8, Cholesterol 743.9, Sodium 1294.8, Carbohydrate 200.9, Fiber 4.8, Sugar 112, Protein 41.1
ALMOND AMARETTO CHEESECAKE
Almond Amaretto Cheesecake is a rich, decadent dessert with a graham cracker crust and a creamy, almond-flavored filling. Top this homemade cheesecake with a layer of toasted almonds, and you've got the perfect ending to dinner tonight!
Provided by Jessica - The Novice Chef
Categories Cheesecake
Time 12h20m
Number Of Ingredients 20
Steps:
- CRUST: 1. Place oven racks in the center of the oven. Preheat oven to 350°F. Line a 9-inch springform pan with a round of parchment paper (cut to fit), set aside. 2. In a medium-sized bowl, combine graham cracker crumbs, sugar, butter and salt until well combined. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of prepared springform pan. Bake for 7 minutes and remove from the oven and set aside. 3. Reduce oven heat to 325°F. FILLING: 1. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with granulated sugar until no lumps remain. 2. Add eggs, one at a time, beating mixture between each egg, then beat in the amaretto, vanilla extract and almond extract. Add cornstarch and salt and beat until smooth. 3. Tap the cheesecake batter bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. 4. Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue baking for another 35 minutes. Once this time has elapsed, turn the oven off and keep cheesecake inside for another 30 minutes, but DO NOT OPEN THE OVEN DOOR. After the 30 minutes has passed, crack the oven door open to let cheesecake cool slowly for one hour before removing. 5. Allow cheesecake to cool to room temperature on the counter (approximately 3-4 hours) before covering with plastic wrap and transferring to the fridge to chill. 6. Refrigerate cheesecake until completely chilled (about 6-8 hours, or overnight). Open springform pan and remove the metal collar. TOPPING: 1. Preheat the oven to 325°F and spread the almonds on a rimmed baking sheet. Bake them for 7 to 8 minutes or until just fragrant. Remove from oven and set aside. 2. In a medium saucepan over medium heat, combine the butter and brown sugar, stirring often, until smooth. Add the heavy cream and amaretto and bring to a low boil. Boil for 5 minutes, then remove from heat. Stir in toasted almonds. Allow sauce to cool to room temperature before pouring over the cooled cheesecake.
Nutrition Facts : Calories 562 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 207 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
AMARETTO CHEESECAKE BARS
Make and share this Amaretto Cheesecake Bars recipe from Food.com.
Provided by MARIA MAC
Categories Bar Cookie
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour and brown sugar.
- Cut in butter until mixture forms fine crumbs.
- Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 8 inch square baking pan. Bake for 12-15 minutes at 350 or until lightly browned.
- In mixer bowl, thoroughly cream together cream cheese and granulated sugar. Add egg, amaretto, and vanilla; beat well. Spread batter over partially baked crust.
- Combine almonds with reserved crumb mixture; sprinkle over batter.
- Bake for 20-25 minutes. Cool and cut into squares.
Nutrition Facts : Calories 217, Fat 14.3, SaturatedFat 8.1, Cholesterol 53.7, Sodium 114.6, Carbohydrate 19.1, Fiber 0.6, Sugar 10.3, Protein 3.7
AMARETTO CHEESECAKE
This recipe will produce an elegant, creamy cheesecake with subtle levels of sweetness and amaretto. The cheesecake filling has almond paste in it, available at many grocery stores and specialty shops. This recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci. Serves 8-10. Prep and cooking time do not include refrigeration overnight.
Provided by Cooking Beast
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
- For the cheesecake filling: Preheat the oven to 350 degrees F.
- Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
- For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
- Refrigerate 6 hours or over night; serve chilled.
Nutrition Facts : Calories 535.1, Fat 41.7, SaturatedFat 19.9, Cholesterol 154.9, Sodium 300.7, Carbohydrate 33.4, Fiber 1.6, Sugar 25.4, Protein 9.7
AMARETTO CHEESECAKE I
This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
Provided by Elaine Thompson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 417.1 calories, Carbohydrate 37.1 g, Cholesterol 127.4 mg, Fat 26.2 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 15.6 g, Sodium 314.3 mg, Sugar 29.3 g
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