AMARETTO CHEESECAKE I
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
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
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
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
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
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 BARS
Make and share this Amaretto Cheesecake Bars recipe from Food.com.
Provided by MARIA MAC
Categories Bar Cookie
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour and brown sugar.
- Cut in butter until mixture forms fine crumbs.
- Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 8 inch square baking pan. Bake for 12-15 minutes at 350 or until lightly browned.
- In mixer bowl, thoroughly cream together cream cheese and granulated sugar. Add egg, amaretto, and vanilla; beat well. Spread batter over partially baked crust.
- Combine almonds with reserved crumb mixture; sprinkle over batter.
- Bake for 20-25 minutes. Cool and cut into squares.
Nutrition Facts : Calories 217, Fat 14.3, SaturatedFat 8.1, Cholesterol 53.7, Sodium 114.6, Carbohydrate 19.1, Fiber 0.6, Sugar 10.3, Protein 3.7
AMARETTO CHEESECAKE SQUARES
Make and share this Amaretto Cheesecake Squares recipe from Food.com.
Provided by BecR2400
Categories Bar Cookie
Time 2h30m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine 1 1/2 cups flour, brown sugar, and melted butter. Press firmly in bottom of a 13x9x2-inch baking pan. Bake for 6 to 8 minutes.
- In a large bowl, combine cream cheese, sugar, and 1/4 cup flour. Beat at medium speed with an electric mixer until well combined.
- Add eggs, one at a time, beating well after each addition. Add amaretto and almond extract, beating to combine.
- Spread filling evenly over prepared crust; sprinkle with sliced almonds.
- Bake 25 minutes, or until set.
- Cool completely in pan on wire rack.
- Cover and refrigerate for 2 hours or overnight; cut into squares to serve.
Nutrition Facts : Calories 2218.7, Fat 142, SaturatedFat 76.8, Cholesterol 743.9, Sodium 1294.8, Carbohydrate 200.9, Fiber 4.8, Sugar 112, Protein 41.1
NO-BAKE CHOCOLATE AMARETTO CHEESECAKE
My mother gave me this recipe several years ago and I have made it many times to rave reviews. I have no idea where she got the recipe; perhaps from an Amaretto pamphlet. It has a wonderful smooth, creamy texture and is very rich and decadent; certainly not for those who are watching their waistlines. Worth every sinful bite! I hope you enjoy!
Provided by J. Ko
Categories Cheesecake
Time 4h30m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- If you cannot find the waffle cookies already pre-dipped in chocolate, then melt 2 squares of semi-sweet or bittersweet chocolate with 2 T of butter. Pour the chocolate mixture into a tall thin glass and dip the rolled waffle cookies in the chocolate. Place on a waxed paper-lined pan. Chill until set.
- Beat the cream cheese and brown sugar together until smooth.
- Sprinkle the gelatin over the Amaretto, in a small saucepan, and let stand for 5 minutes. Stir over low heat until the gelatine dissolves.
- Blend the warm gelatin into the cheese mixture.
- Beat the whipping cream until soft peaks form. Fold into the gelatin and cheese mixture. Reserve 1 cup of this mixture.
- Melt the 6 squares of chocolate and let cool. Fold the chocolate into the remaining cheese mixture. Reserve 1/2 cup of this mixture.
- Use small dabs of the chocolate cheese mixture to aid in standing the prepared waffle cookies, dipped ends up, in a ring around the rim of a 8 1/2 inch springform pan.
- Spread the remaining chocolate cheese mixture into the prepared pan. Spread reserved plain cheese mixture evenly on top. Top with dabs of the reserved 1/2 cup of the chocolate cheese mixture. Swirl with a knife to create marbled effect.
- Chill for at least 4 hours.
- Garnish, if desired, with chocolate curls or whole blanched almonds. Let your imagination take you away!
Nutrition Facts : Calories 324.8, Fat 27.9, SaturatedFat 16.6, Cholesterol 68.8, Sodium 137.6, Carbohydrate 19.9, Fiber 2.4, Sugar 14.7, Protein 5
LEMONY CHEESECAKE SQUARES
Make and share this Lemony Cheesecake Squares recipe from Food.com.
Provided by Marie
Categories Cheesecake
Time 25m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan, then stir in graham cracker crumbs and 2 T.
- sugar.
- Measure and set aside 3 T crumbs for topping.
- Press remaining crumbs into ungreased 9" square pan and set aside.
- For filling, dissolve jello in boiling water in a bowl.
- In small mixing bowl, beat cream cheese, sugar and lemon juice together until smooth.
- Slowly, beat in warm jello.
- Chill until it starts to set.
- Beat cream until stiff and fold into mixture.
- Pour over crust in pan and sprinkle with reserved 3 T crumbs.
- Chill well.
Nutrition Facts : Calories 377.7, Fat 26.4, SaturatedFat 15.4, Cholesterol 82.1, Sodium 251.7, Carbohydrate 33.4, Fiber 0.3, Sugar 26.6, Protein 3.7
AMARETTO CHEESECAKE
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
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
AMARETTO CHEESECAKE COOKIES
Make and share this Amaretto Cheesecake Cookies recipe from Food.com.
Provided by Bekah
Categories Bar Cookie
Time 55m
Yield 16 Bars
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour and brown sugar.
- Cut in butter until mixture forms fine crumbs.
- Reserve 1 cup crumb mixture for topping.
- Press remainder over bottom of ungreased 8 inch square baking pan.
- Bake for 12-15 minutes at 350 or until lightly browned.
- In mixer bowl, thoroughly cream together cream cheese and granulated sugar.
- Add egg, amaretto, and vanilla; beat well.
- Spread batter over partially baked crust.
- Combine almonds with reserved crumb mixture; sprinkle over batter.
- Bake for 20-25 minutes.
- Cool and cut into squares.
- ENJOY!
Nutrition Facts : Calories 162.8, Fat 10.7, SaturatedFat 6, Cholesterol 40.3, Sodium 86, Carbohydrate 14.4, Fiber 0.5, Sugar 7.7, Protein 2.8
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- Using a food processor, pulse the graham crackers and almonds together into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath or water bath alternative in step 4. Allow crust to slightly cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the cornstarch, sour cream, amaretto, vanilla extract, and almond extract then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop the mixer. Fold in chocolate chips. Avoid over-mixing the batter.
- Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.) Here is a video of me demonstrating a traditional cheesecake water bath.
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