Amaretto Cheesecake Recipes

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AMARETTO CHEESECAKE II



Amaretto Cheesecake II image

Given to me by my sister-in-law, this cheesecake is really good!

Provided by v monte

Categories     Desserts     Cakes     Cheesecake Recipes

Time 4h

Yield 12

Number Of Ingredients 13

4 (8 ounce) packages cream cheese
1 ½ cups white sugar
2 tablespoons cornstarch
6 eggs
1 (16 ounce) container sour cream
½ cup melted butter
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 fluid ounces amaretto liqueur
2 ½ cups crushed macaroon cookies
⅔ cup melted butter

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
  • In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
  • To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
  • Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

Nutrition Facts : Calories 759.7 calories, Carbohydrate 49.4 g, Cholesterol 239.2 mg, Fat 57.4 g, Fiber 0.4 g, Protein 11 g, SaturatedFat 36.1 g, Sodium 461.5 mg, Sugar 44.1 g

AMARETTO CHEESECAKE I



Amaretto Cheesecake I image

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

1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter
2 (8 ounce) packages cream cheese
1 ¼ cups white sugar
3 tablespoons cornstarch
1 (16 ounce) container sour cream
1 ½ teaspoons vanilla extract
5 tablespoons amaretto liqueur
½ teaspoon salt
4 eggs

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

AMARETTO CHEESECAKE



Amaretto Cheesecake image

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

1 cup crushed graham cracker crumbs (or crushed amaretti macaroons)
1/2 cup toasted almond, finely chopped
1 tablespoon Amaretto
4 tablespoons unsalted butter
2 tablespoons granulated sugar
4 ounces almond paste, such as Odense (or marzipan)
1/2 cup granulated sugar
2 tablespoons white flour
1/3 cup Amaretto (such as DiSarono)
24 ounces cream cheese, at room temperature
3 eggs, at room temperature
1 cup sour cream
3 tablespoons Amaretto
2 tablespoons granulated sugar

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



Amaretto Cheesecake image

A rich creamy cheesecake for special occasions. Large enough for second helpings.

Provided by wendymayCI

Time 40m

Yield Serves 12

Number Of Ingredients 13

Ingredients:
200g chocolate digestive biscuits (finely crushed)
55g butter melted
500g philadelphia cream cheese
40g castor sugar
150ml single cream
200ml double cream
2 large eggs separated
100ml amaretto
1 sachet gelatin
4tbsp cold water
3 tbsp lightly toasted almond flakes
Sprinkle melted chocolate (approx. 20g dark or milk)

Steps:

  • Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.
  • In a large bowl beat the cream cheese, egg yolks and sugar.
  • Add single cream, double cream and amaretto and lightly beat till smooth.
  • Put water into heat proof bowl, sprinkle over gelatin, leave to go spongy
  • (approx. 5 minutes). Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.
  • Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.
  • Whisk egg whites into soft peaks.
  • Carefully fold the egg whites into the cheese mixture.
  • Pour into tin and chill 4 hours or overnight.
  • To remove from tin dip knife in hot water and carefully slide around tin to loosen. Put on taller jar (something sturdy) and pull down the sides.
  • To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.

AMARETTO RICOTTA CHEESECAKE



Amaretto Ricotta Cheesecake image

There's a good reason why this cherished recipe was handed down to me by a relative. It's a keeper! The amaretto and ricotta make for a truly unique dessert. -Isabel Neuman, Surprise, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

2-3/4 cups whole-milk ricotta cheese
1/3 cup cornstarch
1/4 cup amaretto
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
5 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
2 tablespoons sugar
2 tablespoons amaretto
GARNISH:
1 tablespoon light corn syrup
1 cup fresh cranberries
1/3 cup sugar
1/2 cup sliced almonds, toasted

Steps:

  • Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl., Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended., Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack., In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour., Top cheesecake with almonds and sugared cranberries.

Nutrition Facts : Calories 351 calories, Fat 21g fat (13g saturated fat), Cholesterol 134mg cholesterol, Sodium 168mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 10g protein.

AMARETTO-PUMPKIN CHEESECAKE



Amaretto-Pumpkin Cheesecake image

Enjoy this mouth-watering cheesecake made with amaretto and pumpkin; topped with almonds - perfect for a lavish dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h40m

Yield 16

Number Of Ingredients 13

1 1/4 cups crushed amaretti cookies
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 3/4 cups canned pumpkin (not pumpkin pie mix)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon amaretto or 1/8 teaspoon almond extract
Toasted sliced almonds, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes or until set. Reduce oven temperature to 325°F.
  • In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. On low speed, beat in eggs. Add remaining filling ingredients; blend well. Pour over crust.
  • Bake 1 hour 15 minutes or until edge is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours. Carefully remove side of pan. Beat whipping cream, powdered sugar and amaretto with electric mixer on high speed until soft peaks form. Spread over top of cheesecake. Top with almonds.

Nutrition Facts : Calories 399, Carbohydrate 30 g, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 221 mg

AMARETTO CHEESECAKE



Amaretto Cheesecake image

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

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 tablespoons Amaretto
1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 teaspoon salt
4 large eggs, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon almond extract

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



AMARETTO CHEESECAKE image

Categories     Cake     Cheese     Dessert     Bake

Yield serves 12

Number Of Ingredients 10

3/4 cup Amaretto crumbs(about 20 cookies) crushed
1 lb ricotta cheese(no fat free)
2-8oz packages cream cheese,softened
1-1/2 cup sugar
4 eggs
1/4 cup cornstarch
2 Tablespoon Amaretto liqueur
2 teaspoon vanilla
1/2 cup melted butter
1 pt sour cream

Steps:

  • 1. Spread bottom and sides of 9" or 10" spring form pan with butter.Dust sides and bottom with Amaretto crumbs. Refridge 15 min to 1 hr. 2. Preheat oven 325 3. Beat ricotta and cream cheese on high speed until blended and creamy. At high speed gradually blend in sugar,then eggs. Reduce speed to low. Add cornstarch,vanilla, Amaretto liqueur. Beat til blended. 4. Add melted butter and sour cream. Blend at low speed. Pour into prepared pan. 5. Wrap bottom 1/3 of pan in foil and place pan in baking dish. Fill pan with about 1 in lukewarm water. Place pan in preheated oven and bake til firm around edges, about 1hr 15 min. Turn off oven and let cake sit in oven with door closed for 2 hrs. 6. Remove from oven and cool completely on wire rack. Chill. Remove sides of pan to serve. Sprinkle top with Amaretto crumbs or top with fresh strawberries. (Glaze berries with melted red current jelly) ,

AMARETTI & SULTANA CHEESECAKE



Amaretti & sultana cheesecake image

Crunchy Italian amaretti biscuits and almond liqueur are the key in this baked creamy pudding

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 55m

Number Of Ingredients 13

100g sultana
3 tbsp Disaronno liqueur, plus extra to serve (optional)
50g butter , plus extra for greasing
6 digestive biscuits , crushed to crumbs
8 amaretti biscuits , crushed to crumbs
2 x 300g packs full-fat cream cheese (we used Philadelphia)
3 eggs
170g pot soured cream
3 tbsp self-raising flour
1 tsp vanilla extract
175g golden caster sugar
icing sugar , to serve
roughly broken amaretti biscuits , to serve

Steps:

  • Tip the sultanas into a bowl, add the Disaronno and set aside to soak for 1 hr. Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm loose-bottomed round cake tin. Melt the butter in a pan over a gentle heat and stir in the biscuit crumbs. Mix well, tip into the base of the tin and push down to compress it. Bake for 5 mins, then remove from the oven and allow to cool.
  • Meanwhile, beat the cheese with the eggs, soured cream, flour, vanilla and caster sugar - preferably with an electric whisk so it is nice and smooth. Stir in the sultanas (and any Disaronno left in the bowl), then pour onto the base. Bake for 30 mins until set but still with a slight wobble in the centre. Cool in the tin. Can be made 2 days ahead and chilled.
  • To serve, carefully turn out, dust with icing sugar and top with some broken amaretti biscuits. Serve with chilled glasses of Disaronno, if you like.

Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

AMARETTO CHEESECAKE



Amaretto Cheesecake image

Make and share this Amaretto Cheesecake recipe from Food.com.

Provided by Diana Adcock

Categories     Cheesecake

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup graham cracker crumbs
1/2 cup chopped toasted almond
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 tablespoons flour
3 eggs
3/4 cup sour cream
1/4 cup Amaretto
1/2 cup apricot jam
1 tablespoon Amaretto
1/4 cup sliced almonds, lightly toasted

Steps:

  • Preheat oven to 450 degrees.
  • In a medium bowl combine the graham crumbs, chopped almonds, sugar and butter.
  • Mix well.
  • Press into the bottom of a 9 inch springform pan.
  • In a large mixing bowl combine the cream cheese, sugar and flour.
  • Mix until well blended.
  • Beat in eggs one at a time until blended.
  • Blend in sour cream and Amaretto.
  • Pour over crust and bake for 10 minutes.
  • Reduce temp to 250 degrees and bake for 40 minutes more.
  • You want the cheese cake JUST set.
  • Remove and place on a wire rack.
  • Run a knife around the edges to loosen.
  • Chill overnight.
  • Combine the jam and amaretto in a small saucepan.
  • Heat over low until just warm.
  • Pour over chilled cheesecake and sprinkle with the almonds.
  • Serve.

Nutrition Facts : Calories 460.2, Fat 31.3, SaturatedFat 14.7, Cholesterol 127, Sodium 280.1, Carbohydrate 40.1, Fiber 1.4, Sugar 29.7, Protein 8

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Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside. Step 3. 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.
From recipeschoice.com


STRAWBERRY AMARETTO CHEESECAKE RECIPE - FOOD NEWS
Sprinkle into the bottom of an 8-inch springform pan coated with cooking spray. 2. In a food processor, combine the sugar, cottage cheese, cream cheese, cocoa, flour, amaretto, vanilla extract, and salt. Process until smooth. 1. In small bowl stir together graham crumbs and 2 tablespoons sugar. Add margarine or butter.
From foodnewsnews.com


AMARETTO CHEESECAKE | CANADIAN LIVING
2008-12-03 In bowl, stir cookie crumbs with butter until moistened; press into prepared pan. Bake in 350°F (180°C) oven until firm, about 12 minutes. Let cool on rack. Filling: In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in almond liqueur and vanilla. Beat in eggs on low speed just until combined. Pour over crust.
From canadianliving.com


AMARETTO CHEESECAKE {INSTANT POT RECIPE} - DELICIOUS EVERYDAY
2018-09-16 Pat down into the bottom of the pan. Beat the cream cheese with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed with a hand-held electric mixer. Add amaretto, cocoa, flour, and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels.
From deliciouseveryday.com


CREAMY AMARETTO CHEESECAKE RECIPE - MYGOURMETCONNECTION
2011-06-24 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.
From mygourmetconnection.com


AMARETTO & MASCARPONE CHEESECAKE - WAVES IN THE KITCHEN
2019-02-09 Chill the crust in the fridge for 15 minutes, then bake for 10. Allow the crust to cool completely. Lower the oven to 350 F degrees. In the bowl of a food processor, combine the mascarpone, cream cheese, Amaretto, vanilla bean (or extract), almond extract, sugar, zest and juice of 1 orange, and a pinch of salt.
From wavesinthekitchen.com


MANITOBA EGG FARMERS - AMARETTO CHEESECAKE
Amaretto Cheesecake. Crust. 1 ½ cups (375 mL) graham cracker crumbs. ¼ cup (50 mL) toasted and finely ground almonds. ¼ cup (50 mL) butter, melted. Filling. 3 – 8 oz (250 g) packages cream cheese . 1 cup (250 mL) ricotta cheese. 1 ½ cups (375 mL) sugar. 4 eggs. 1 tsp (5 mL) orange zest. ½ cup (125 mL) almond liqueur. ½ tsp (2 mL) almond ...
From eggs.mb.ca


AMARETTO CHERRY CHEESECAKE BARS - IN KRISTA'S KITCHEN//DELICIOUS …
2022-05-23 Ingredients for Amaretto Cherry Cheesecake Bars. Graham Crackers – Graham crackers are used for the crust and for a topping in these cheesecake bars Butter – I use unsalted butter for the crust so I can control the salt level myself Kosher Salt – Salt helps bring out the flavor of all the other ingredients Cream Cheese – Cream cheese is the base of the …
From inkristaskitchen.com


AMARETTI CHEESECAKE RECIPE | MYRECIPES
Add 2/3 cup sugar and flour; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan. Step 3. Pour 1 cup hot water into bottom of a 5-quart electric slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack.
From myrecipes.com


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