Indulge in the rich and velvety flavors of this Amaretto Cheesecake III. Made from a smooth cream cheese batter infused with the nutty aroma of amaretto liqueur, this creamy dessert is truly a delight.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup amaretto liqueur
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds, toasted
- Whipped cream and additional almonds for garnish
Directions
- Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture onto the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese, sugar, and flour until smooth and creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream, amaretto liqueur, and vanilla extract until well combined.
- Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned.
- Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake, and remove the sides of the pan.
- Allow the cheesecake to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, garnish the cheesecake with whipped cream and sprinkle with toasted sliced almonds.
- Slice and serve chilled. Enjoy!
