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Amaretto Cheesecake with Buttery Almond Topping

January 27, 2016 By Elizabeth@ Pine Cones and Acorns 10 Comments

Good morning! How was your weekend? For those of us on the East Coast it was a crazy weather weekend. Thankfully in my neck of the woods the snow, rain and flooding we not bad at all. The wicked wind was a little annoying at times especially as it kicked up at night and seemed as if the roof would blow off the house. For those of you that are still digging out of the 24-40 plus inches of snow hopefully today you are having a snow day to recuperate. 

We stayed in the whole weekend not only because of the weather but because of the conditions of the roads, etc. Down here in the South we do not have many plows, salt etc so the road conditions are sometimes “iffy.” I did not care one wit because I read, baked and puttered around the house which is relaxing for me.

I made this FABULOUS(if I do say so myself) Amaretto Cheesecake with Buttery Almond Topping. I have never made it before and the almond flavor was light, the cake was creamy, a little tangy and the crunchy, buttery almond topping made it over the top fabulous. Honestly, I wanted to eat the entire thing!

Amaretto Cheesecake with Buttery Almond Topping

Recipe from All Recipes

Crust

13/4 cups graham cracker crumbs

11/2 Tablespoons sugar

1/3 cup butter melted

Mix all crust ingredients together in a bowl and then press into the bottom and 1 inch up the sides of a 9″ inch spring form pan. Place in refrigerator for 10 minutes while you make the filling

Filling

2 8oz. packages of softened cream cheese

11/2 cups granulated sugar

11/2 Tablespoons cornstarch 

1 16oz. carton of sour cream

1/3 cup amaretto

11/2 teaspoons vanilla extract

1 teaspoon almond extract

1/2 teaspoon of salt

4 eggs

Topping

Recipe from Spicy Southern Kitchen

3 Tablespoons butter

2 Tablespoons sugar 

3/4 cup sliced almonds

Preheat oven to 350. In the bowl of an electric mixer fitted with a paddle attachment add cream cheese and beat until smooth, then add the cornstarch and the sugar. Beat well to combine. Add the sour cream, amaretto, vanilla and almond extract and salt. Mix until incorporated. On low speed add eggs one at a time and mix until incorporated. 

Pour the batter over the crust and bake for 60 minutes. Cheesecake should still be jiggly in the middle. Cool on a wire rack and then run a knife around the edges. While cooling make the optional topping. 

Topping: place butter in small saucepan and melt. Then add the sugar and the almonds and cook until the almonds are light brown. You must stir these constantly or the mixture will burn. Once cooked cool a bit on a silphat baking sheet. Do not put hot nuts on the the cheesecake, after they cool a little break the mixture into pieces and place on cooled cheesecake. Then refrigerate overnight. 

Are you a cheesecake fan? What is your favorite flavor? Do you have a “go to” recipe or do you use something new every time you bake. I like to try out new recipes each time I bake so I never know what I am going to end up with. Sometimes they are fabulous and sometimes not really to my taste. 

I hope that you have a great week. Be safe. 

Sharing at:

Coastal Charm

Savvy Southern Style

Flour ME with Love



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Reader Interactions

Comments

  1. Castles Crowns and Cottages says

    January 25, 2016 at 12:11 pm

    If I make this, I will need to have guests because I just can't let my husband loose on the entire cake! That is RICH CITY! Gorgeous, though!

    I am so happy to hear you did not get hit as badly as those on the coast, but my heart goes out to those who lost family and friends. Be well today dear friend!

    Reply
  2. prince snow farm says

    January 25, 2016 at 2:30 pm

    This is pure Heaven! Glad you had a relaxing weekend….and productive as well!

    Reply
  3. William Kendall says

    January 25, 2016 at 4:04 pm

    That does look delicious.

    Reply
  4. michele says

    January 25, 2016 at 4:45 pm

    this looks incredible, and amaretto is my favorite liqueur, so this takes the cake! peace to you under your blanket of white.

    Reply
  5. therelishedroost says

    January 25, 2016 at 4:46 pm

    That is scrumptious!

    Reply
  6. Bonnie says

    January 25, 2016 at 11:23 pm

    Elizabeth, Wow…your cheesecake looks amazing. Oh how I love cheesecake…any flavor. I have a mandarine orange cheesecake recipe I use often. Your weekend sounds delightful! Hugs!

    Reply
  7. Leslie Harris says

    January 26, 2016 at 12:45 am

    my mouth is watering…I love amaretto!

    Reply
  8. Preppy Empty Nester says

    January 26, 2016 at 6:54 pm

    We stayed in all weekend too. If I had that cheesecake I would have been much happier about it.

    Reply
  9. Angelina at Petite Haus says

    January 27, 2016 at 5:08 am

    This looks soooo good! I was reading your recipe though and have a question… It says two 8 ounce packages of cream cheese then later one 16oz carton of cream cheese. Is one of those supposed to be sour cream? Just checking, as I am saving this for later!

    Reply
    • Elizabeth@ Pine Cones and Acorns says

      January 27, 2016 at 3:44 pm

      Angelina thank you! You are correct it is a 16 oz. carton of sour cream! I have changed it. Thank you again. I hope that you enjoy it.

      Reply

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meet elizabeth

Hi, I'm Elizabeth. I'm "mad for plaid", a good book, a cup of hot chocolate and my pups. Join me as I find the beauty in life and elevate the everyday.

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