Creamy Amaretto Cheesecake

Creamy Amaretto Cheesecake is a lacto ovo vegetarian recipe with 12 servings. This dessert has 334 calories, 5g of protein, and 26g of fat per serving. For 95 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. A mixture of eggs, butter, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 7 hours and 30 minutes. It is brought to you by Foodista. Overall, this recipe earns a not so great spoonacular score of 14%. Users who liked this recipe also liked Creamy Chocolate-Amaretto Cheesecake, Amaretto Cheesecake, and Amaretto Cheesecake.

Instructions

1. Prepare the crust: Preheat the oven to 325F and position a rack in the lower portion. Combine the graham cracker crumbs, sugar and melted butter in a small bowl until well mixed. Transfer to a 9-inch springform pan and press firmly into an even layer in the bottom. Set aside.
2. Prepare the topping: Place the sliced almonds between two sheets of waxed paper and crush into small bits with a meat pounder or rolling pin. In a small bowl, toss the crushed almonds with the melted butter and sugar. Spread on a baking sheet lined with aluminum foil and place in the oven to toast lightly while you prepare the filling, about 7 or 8 minutes. Set aside.
3. Prepare the filling: In a large mixing bowl, beat the cream cheese, sugar and eggs until smooth. Add the sour cream, melted butter, vanilla extract, almond extract and Amaretto and blend until thoroughly mixed and smooth. Pour into the springform pan, place on a baking sheet and bake for 45 minutes. The cake should appear set but still wiggle in the center if gently shaken from side to side.
4. When the cheesecake is done, shut off the oven, open the door completely, and leave the cake in the oven for about 30 minutes. Gradual temperature changes help prevent the top from cracking. Remove from the oven, sprinkle the topping evenly over the cake and place on a cooling rack for another 30 minutes. Transfer to the refrigerator for a minimum of 4 hours.
5. Non-alcoholic version: To eliminate the alcohol from this recipe, increase the almond extract to 1-1/2 teaspoons, increase the sour cream to 1-1/2 cups and add an extra tablespoon of melted butter to the filling.
6. Flavor variations: For a lemony variation, substitute lemon extract for the almond and use Limoncello instead of Amaretto. The quantities remain the same. Reserve a tablespoon of the graham cracker mixture for topping. You can also make an orange version ~ substitute orange extract for the almond and Grand Marnier (or Triple Sec) for the Amaretto. Top with some shaved dark chocolate.