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Amaretto Cheesecake recipe

Amaretto Cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Baked cheesecake

This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavour.

95 people made this

IngredientsServes: 12

  • 85g digestive biscuit crumbs
  • 3 tablespoons caster sugar
  • 3 tablespoons butter
  • 450g cream cheese
  • 200g caster sugar
  • 3 tablespoons cornflour
  • 450ml soured cream
  • 1 1/2 teaspoons vanilla extract
  • 5 tablespoons amaretto liqueur
  • 1/2 teaspoon salt
  • 4 eggs

MethodPrep:30min ›Cook:1hr ›Extra time:2hr30min › Ready in:4hr

  1. Preheat the oven to 180 C / Gas 4.
  2. Mix together the digestive crumbs and the 3 tablespoons caster sugar. Add the melted butter and mix well. Press into the bottom of a 23cm springform tin. Bake in preheated oven for 10 minutes, set aside.
  3. In a large bowl, combine cream cheese, sugar and cornflour, and mix until smooth. Add soured 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 mixture over biscuit base.
  4. 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 tin. Refrigerate, remove from tin when completely chilled.

Tips for a perfect cheesecake:

Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews & ratingsAverage global rating:(97)

Reviews in English (74)


I love Amaretto & wanted to make a nice cheesecake for a catered event. I made a practice cheesecake & was disappointed--the cheesecake was too dense, not enough almond flavor, and the crust was a little skimpy. When I made the 2nd cheesecake, I made a few changes when also enabled me to used a 10" springform pan, instead of a 9" pan: (1)For the crust,I used 18 crushed graham crackers, 1/4 cup sugar, 6 tbsp butter & 1/2 tsp almond extract (I'll use gingersnaps next time); (2) I used 3 8oz pkg of softened cream cheese instead of 2 pkgs;(3)reduced cornstarch to 1.5 tablespoons; (4) added 1/2 tsp almond extract to the cheescake batter; and (5)added 1/3 cup toasted slice almonds as a garnish to the finished cheesecake. Everyone loved the appearance, flavor and texture of the cheesecake. Also, baking the cheesecake in a water bath is must---no cracks!-24 Nov 2002

by Youmna

I've made this cake several times, and have gotten rave reviews from it: even my mother, who usually dislikes cheesecake, loves this one.The ingredients and proportions in this recipe are perfect - don't change a thing! The baking time, however, is a problem: don't bake this only for an hour then take it out of the oven, you'll end up with a half-cooked heavy mess. I bake it for 52 to 55 minutes, *shut off the oven*, then leave the cake in for another hour and five minutes. This will cook the cake completely and prevent it from cracking while it does so. Allow the cake to cool before putting it in the fridge, and *leave it there* for a day - it'll taste divine.This cake is very light and creamy, and tastes wonderful. The recipe is definitely a keeper.-06 Jan 2006

by Dawndi

This recipe was very good when I tweaked it a bit based on other reviews. I didn't have all of the ingredients listed, so I made some changes. I used vanilla wafers instead of graham crackers for the crust, and Splenda for baking instead of the sugar in the crust, along with doubling the amounts of the crust ingredients. I also exchanged 8 ounces of sour cream for 8 ounces of plain lowfat yogurt, and used Neufchatel cheese instead of cream cheese. I used 1/2 cup of Splenda for baking along with 3/4 cup of sugar for the batter. I also used 1/3 cup of amaretto instead of the smaller amount in the original recipe.When baking, I used a 10 inch springform pan and baked it in a water bath. No cracking! I added an extra 5 minutes to the baking time because the extra amaretto made the batter a bit thin.After it was cooled, I made a glaze from 2 and 1/2 Tablespoons melted butter, 1 cup confectioner's sugar, 1 Tablespoon amaretto, and 1/4 cup chopped almonds.The cheesecake turned out wonderfully light and delicious! Everyone agreed that this tweaked recipe is a keeper!-27 Aug 2005

Amaretto Cheesecake Recipe

ITALIAN RECIPE: Amaretto is a sweet, almond-flavoured, Italian liqueur. It is made from a base of apricot pits or almonds, sometimes both. I personally don't like alcohol, but if you drink ( or are an alcoholic :D ) this is the cake for you!

Despite the known history on the introduction and acceptance of almonds into Italian cuisine, newer takes on the meanings and origins have been popularized by the two major brands.

Though of sometimes questionable factuality, these tales hold a sentimental place in Saronno culture.

In 1525, a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci's pupils, to paint their sanctuary with frescoes.

As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but was in need of a model. He found his inspiration in a young widowed innkeeper, who became his model and (in most versions) lover. Out of gratitude and affection, the woman wished to give him a gift.

Her simple means did not permit much, so she steeped apricot kernels in brandy and presented the resulting concoction to a touched Luini.

Almond is one of my favorite flavorings for desserts, especially during the Christmas season. Almond desserts, like this cheesecake and this Almond Cake with Amaretto Filling, seem formal and fancy to me.

This rich and decadent Amaretto Cheesecake is perfect for serving during the holidays when most people are willing to consume a few extra calories. Or even after a break-up. totally approved! :D

A topping of sugared almonds gives some crunch and a luscious Amaretto Cream Sauce really rounds out the almond flavor. or Chocolate too. Up to you!

If you wanted to cut down on the steps, this Amaretto Cheesecake is perfectly delicious without any sauce or topping. If you are an alcoholic then, forget the cake and just drink the liquor! AHAHAHA!

Amaretto Cheesecake

In all these years of baking and blogging, I&rsquove learned that it&rsquos best not to throw out too many superlatives about a recipe. Taste is subjective, so my &ldquobest ever&rdquo may not be someone else&rsquos. But I just can&rsquot help but say that this wonderful Amaretto Cheesecake is, at the very least, the best cheesecake I&rsquove had in a long, long time.

It&rsquos a fairly simple cheesecake, really. I used my basic cheesecake recipe but with the addition of Amaretto, which is an almond-flavored liqueur. That bit of flavor from the liqueur is fantastic! Then, there&rsquos the topping and a little garnishing of toasted almonds to make it extraordinary.

The topping is about as easy as it gets. It&rsquos just a combination of sour cream, confectioners&rsquo sugar, and almond extract. On its own, it may not seem all that impressive. But spread it on top of this cheesecake, and it&rsquos pretty magical. It&rsquos sweet and slightly tart flavor combines perfectly with all that creamy, delicious cheesecake.

Finishing this cheesecake with toasted almonds is the perfect garnish. If you want to go another step further, toast the almonds in a skillet with just a little (maybe a teaspoon) of butter and sprinkle a teaspoon or so of sugar on them while they toast. They&rsquoll be a little sticky as the cook and cool, so just be sure to stir them frequently.

I love when simple recipes result in something impressive. This Amaretto Cheesecake with its sour cream topping is such a beautiful dessert that&rsquos absolutely delicious, yet it mixes quickly and simply. If you&rsquore looking to impress your guests with a gorgeous, irresistible dessert that won&rsquot have you exhausted once it&rsquos in the oven, this one definitely fits the bill!

Gordon Ramsay Christmas Recipes: Pear and Amaretto Cheesecake

icing sugar, to dust


First, poach the pears for the filling. Peel, quarter and core the pears, then cut into 1cm dice. Dissolve the sugar in the water in a small saucepan over a low heat. Split the vanilla pod and scrape out the seeds into a large bowl set aside for later. Add the pod to the sugar syrup and simmer for a few minutes to infuse. Add the diced pears and poach gently for about 3 minutes. Drain and leave to cool.

For the cheesecake base, blitz the digestives in a food processor to fine crumbs, then tip into a bowl. Melt the butter in a small pan and stir in the chocolate spread. Add to the biscuit crumbs and mix well. Spread the mixture evenly over the base of a 23–24cm springform cake tin, pressing down lightly. Chill for at least 20 minutes until set. For the filling, add the cream cheese and sugar to the vanilla seeds. Using a hand whisk, beat the mixture until well blended. Add 450ml of the cream and the liqueur and whisk to soft peaks. Fold in the crushed amaretti biscuits and poached pears. Spoon the filling on top of the biscuit base and level the surface. Chill for at least 30 minutes, or until firm. Spread over the remaining cream to form a thin layer, then chill again.

For the decoration, melt the chocolate in a heatproof bowl over a pan of hot water, then spread in an even layer on a marble slab or the underside of a clean baking sheet. Leave until just set, then draw a sharp knife across the surface at an angle of about 25° to shave off large curls.

To unmould the cheesecake, run a hot thin-bladed knife around the edge and remove the side of the tin. Slide a palette knife under the cheesecake and transfer to a flat plate. Arrange the chocolate curls decoratively on top, then dust with icing sugar. Cut into slices to serve. (This dessert will keep in the fridge for a day or two.)

Creamy Amaretto Cheesecake

This delicious, creamy cheesecake is simple to prepare and has a few easy variations to suit your taste.


For the crust:

For the topping:

For the filling:

  • 1 lb regular cream cheese, softened
  • 1/3 cup sugar
  • 2 large eggs
  • 1-1/3 cups sour cream
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 tablespoons Amaretto di Saronno liqueur


Prepare the crust:

  1. Preheat the oven to 325°F 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.

Prepare the topping:

  1. 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.

Prepare the filling:

  1. 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.
  2. 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.


Recipe Notes:

To eliminate the alcohol from this recipe, increase the almond extract to 1-1/2 teaspoons and add 2-1/2 tablespoons of milk.

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.

For a gluten-free crust, see Emmy's recipe in the comments below.

23 Comments on &ldquoCreamy Amaretto Cheesecake&rdquo

two of my favorite things

combined. I adore cheesecake and will try the lemon also . This recipe is easy to do and turns out great time after time!!

Hi Barb,
We really have had good luck with this cheesecake formula. Glad you did too!

I’ve been experimenting with cheesecake recipes, and this one is the best. THE best. The BEST. It is seriously delicious. When I make it again, though, it’s going to have a little more crust (about 1/3 cup more graham cracker crumbs).

This is the one that will be used forevermore and adapted to whatever kind of cheesecake I make in the future.

Hi Gramma,
So glad you enjoyed the recipe – we have always had such good luck with it. I think adding a little more crust is a good idea as well. Next time I make this I’ll give it a try.

I’ve made this recipe tons of times and love it. I want to make a pumpkin cheesecake, any suggestions on how I an adapt this recipe to make a pumpkin cheesecake.

We were actually going to try that ourselves. Here are the changes we planned to make. Increase the eggs from 2 to 3, add 1 cup pumpkin puree, omit the almond extract and up the vanilla to 2 teaspoons, replace the Amaretto with milk (or orange liqueur if that flavor profile suits you) and add 1/2 to 1 teaspoon of cinnamon. If you try this, please let us know.

Made this to take to a dinner party and it was absolutely delicious. We like a thicker crust so I tripled the recipe and it was perfect.

This is delicious! Made it Sunday. Think it needs more crust, though, and I have to tinker with it next time I make it because my crust came out runny, but the flavor is awesome.

For a gluten free nut crust:

2 cups finely crushed almonds (or other nuts of choice)
1 tbsp sugar
pinch of salt
1 stick melted butter

Combine ingredients. Spread evenly in the bottom of the pan. Bake 12-15 minutes @ 350 degrees until browned, fairly set, and smells like roasted nuts. Remove from oven, let cool, and follow rest of recipe.

Because I’m gluten intolerant, made the recipe with this crust instead of the one written above. It came out fantastic. Posted crust recipe I used here in case it might help someone else out.

Thanks for contributing the gluten-free crust. It sounds delicious!

cheesecake is my favorite, gonna have to make this

I’m making this tomorrow for our family xmas eve party, thanks for the recipe! I’m very excited to eat it!!

I am in the process of making a gluten-free, alcohol-free version of this for a friend’s birthday. I substituted the 1 cup of regular graham crackers with 3/4 cup of gluten-free graham crackers and1/4 cup of almond meal (in keeping with the amaretto/almond flavoring). I also did the recommended alcohol substitution to avoid having to go buy a whole bottle of Disaronno (I’m pregnant and I can’t have a glass of it later so no need to torture myself with my favorite liqueur in the house).

Anyway, the filling smelled amazing and the crust tasted great. I’ll let you know how it is once it’s done.

Thanks for sharing the gluten-free crust ingredients and quantities. I think the almond meal is a great idea. Let us know how finished product turns out!

Mmm…this looks absolutely devine. My fork is ready to devour this smooth cheesecake…especially with DiSaronno liquor as an enhancer o)

Make the crust:

Fill and bake the cheesecake:

  • In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the amaretto and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

Making this cheesecake: summary

It is very easy to make this cheesecake! For the crust you just need to crush the cookies and mix them with the melted butter. Then press the mixture to the bottom of a spring form pan.
The filling is also very easy: you just need to beat together the whipping cream and the cream cheese with the amaretto liquor (or almond extract). When the mixture becomes thick, little by little add the melted chocolate while beating with the mixer at a lower speed. When all the chocolate is absorbed and the filling is smooth, pour it on top of the crust. Refrigerate for 8 hours or overnight.

You will find detailed recipe instructions and the ingredient quantities below the post.

Notes about this recipe

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This is an easy to make amaretto cheesecake recipe. Full of flavor, rich and creamy, it is sure to be a dessert you’ll serve often!


1 1/2 cups graham cracker crumbs
1 teaspoon cinnamon
2 Tablespoons sugar
1 stick butter, melted

24 oz. cream cheese (3 packages, 8 oz. each)
4 eggs
1 cup sugar
1/4 cup heavy whipping cream
1/3 cup Amaretto (up to 1/2 cup)

8 oz. sour cream
1 Tablespoon Amaretto
1 Tablespoon plus 1 teaspoon sugar

1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan.

2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar and the whipping cream, then add the eggs one at a time (beating well after each addition).

3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes.

4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500 degrees F.