Introduction

Oh, friends, gather ’round! Do you ever get those cravings for something truly special, something that feels like a warm hug in dessert form? For me, there’s nothing quite like a classic cheesecake, but today, we’re giving it a delightful twist with the warm, nutty, and utterly irresistible flavor of amaretto. This Amaretto Cheesecake recipe is a game-changer – it’s surprisingly simple to make, and the results are so wonderfully elegant and delicious. I remember the first time I made this for a gathering, and let me tell you, it disappeared faster than you can say “second slice!” Get ready to wow your friends and family (or just treat yourself!) with this absolute gem.

Why You’ll Love This Recipe

Fast to Assemble: You’ll be amazed at how quickly you can get this beauty into the oven.
Incredibly Easy: Seriously, if you can stir, you can make this cheesecake. No fancy techniques required!
Perfect for Gifting: This cheesecake looks and tastes like it came from a fancy bakery, making it an ideal homemade gift for birthdays, holidays, or just because.
Crowd-Pleasing Perfection: The classic cheesecake texture paired with that hint of amaretto is a winning combination that everyone will adore.

Ingredients

Let’s talk about what you’ll need. Most of these are probably already in your pantry!

For the Crust:

1 1/2 cups graham cracker crumbs: This is the classic base for a reason! It’s got that perfect texture and slightly sweet flavor.
1/3 cup melted butter: Our binder! Make sure it’s fully melted and ready to go.
1/4 cup sugar: Just a touch to add a little sweetness and help the crust hold together.

For the Cheesecake:

24 oz cream cheese, softened: This is the heart of our cheesecake! Make sure it’s nice and soft for smooth mixing. I usually take mine out of the fridge an hour or two before I start.
1 cup sugar: For that lovely sweetness that balances the tang of the cream cheese.
3 large eggs: These are our emulsifiers, helping everything come together beautifully.
1/4 cup amaretto liqueur: The star of the show! This is where that gorgeous almond flavor comes from. Don’t worry, the alcohol bakes off, leaving just the delightful taste.
1 tsp almond extract: We’re doubling down on that amaretto goodness! This extract really amps up the flavor.

For the Topping:

1/2 cup toasted sliced almonds: For a little crunch and a beautiful visual finish. Toasting them brings out their nutty flavor even more!

How to Make It

Alright, let’s get our hands a little dirty (in the best way possible!). This is where the magic happens.

For the Crust:

First things first, let’s get that oven warming up. Preheat it to 350°F (175°C).
In a medium bowl, grab your graham cracker crumbs, pour in that melted butter, and sprinkle in the sugar. Give it all a good mix until it looks like wet sand.
Now, pour this crumbly mixture into your 9-inch springform pan. You want to press it down really evenly on the bottom. I like to use the bottom of a measuring cup or a flat glass to get it nice and compact.
Pop that into the preheated oven for about 8-10 minutes. You’re looking for it to be lightly golden brown. Once it’s done, carefully take it out and let it cool while we work on the filling.

For the Cheesecake:

Now, we need to lower the oven’s temperature. Bring it down to 325°F (160°C).
In a nice big bowl, take your softened cream cheese and the sugar. Beat them together until they’re super smooth and creamy. No lumps allowed!
Next, add your eggs, one at a time. Make sure you beat well after each egg goes in. This is important for a nice, smooth texture.
Time for the flavor! Gently stir in your amaretto liqueur and that lovely almond extract. Give it another quick stir to make sure it’s all incorporated.
Pour this glorious, creamy mixture right over your cooled crust in the springform pan.
Now it’s baking time! Slide it back into the oven and bake for 50-60 minutes. You’ll know it’s ready when the edges are set, but the very center still has a slight wobble – like Jell-O.
Here’s a little secret to prevent cracking: turn off the oven, crack the oven door open just a little (a wooden spoon works great to hold it), and let the cheesecake hang out in the cooling oven for a whole hour. This slow cool-down is key!
After that hour, carefully take your cheesecake out of the oven and let it cool completely on a wire rack. Patience is a virtue here!
Once it’s totally cool, cover it up with plastic wrap and pop it into the refrigerator for at least 4 hours, but honestly, overnight is even better. This allows all those flavors to meld and the cheesecake to get perfectly firm.

For the Topping:

Just before you’re ready to serve your masterpiece, sprinkle those lovely toasted sliced almonds all over the top. It’s the perfect finishing touch!

Substitutions & Additions

We all love to get creative in the kitchen, right? Here are a few ideas:

Crust Swap: Not a graham cracker fan? Nilla wafers or even gingersnap cookies would be delicious in the crust!
Nutty Alternatives: If you don’t have almonds, toasted pecans or even walnuts would add a lovely crunch to the topping.
Boozy Boost: While amaretto is amazing, you could experiment with a splash of Kahlua or even a good quality brandy for a different flavor profile.
Fruity Friend: A dollop of cherry pie filling or some fresh berries on top of the finished cheesecake is always a winner.

Tips for Success

A few little pointers to make your Amaretto Cheesecake absolutely perfect:

Room Temperature is Key: Make sure your cream cheese and eggs are at room temperature. This is crucial for a smooth, lump-free batter.
Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, which can lead to cracking.
Water Bath (Optional but Recommended): For an extra-foolproof cheesecake with minimal cracking, you can bake it in a water bath. Wrap the outside of your springform pan tightly with heavy-duty foil, place it in a larger roasting pan, and pour about an inch of hot water into the roasting pan. This creates a steamy environment.
Prep Ahead: Cheesecake is best made the day before, so you can absolutely make this a day in advance and have it ready to go!

How to Store It

This cheesecake is a true friend because it keeps well! Once it’s completely cooled and has chilled in the fridge, you can store it covered in the refrigerator for up to 3-4 days. If you happen to have any leftovers, that is!

FAQs

Can I make this cheesecake without alcohol?

Absolutely! You can substitute the amaretto liqueur with an equal amount of amaretto extract (start with about 1 tablespoon and taste, as extracts can be potent) and increase the almond extract slightly if you like. You could also use a non-alcoholic almond syrup.

Why did my cheesecake crack?

Cracking can happen for a few reasons: overmixing, baking at too high a temperature, or cooling too quickly. The method of cooling it slowly in the oven and then refrigerating is usually enough to prevent it, but a water bath can also help!

Can I freeze Amaretto Cheesecake?

Yes, you can! Make sure the cheesecake is completely chilled. Wrap it very well in plastic wrap, then in foil. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before serving.

How do I get my cheesecake out of the springform pan?

Once the cheesecake is fully chilled, run a thin knife or offset spatula around the edge of the pan to loosen it. Then, carefully unlatch and remove the sides of the springform pan. It should slide right off!

Amaretto Cheesecake

This Amaretto Cheesecake recipe is surprisingly simple to make and delivers an elegant and delicious dessert with a delightful amaretto twist. Perfect for gifting or treating yourself!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Servings 12 slices

Equipment

9-inch springform pan
Medium bowl
nice big bowl
Oven
Wire rack
Plastic wrap
roasting pan for optional water bath
heavy-duty foil for optional water bath
Wooden spoon to prop oven door
Measuring cup for pressing crust
flat glass for pressing crust
Offset spatula

Ingredients

For the Crust

1.5 cups graham cracker crumbs
0.33 cup melted butter fully melted
0.25 cup sugar

For the Cheesecake

24 oz cream cheese softened
1 cup sugar
3 large eggs at room temperature
0.25 cup amaretto liqueur
1 tsp almond extract

For the Topping

0.5 cup toasted sliced almonds

Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes, until lightly golden brown. Let cool.
Lower oven temperature to 325°F (160°C).
In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Gently stir in amaretto liqueur and almond extract until incorporated.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Bake for 50-60 minutes, until the edges are set but the center has a slight wobble.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from oven and let cool completely on a wire rack.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Just before serving, sprinkle toasted sliced almonds over the top.

Notes

For an extra-foolproof cheesecake with minimal cracking, consider baking it in a water bath. Cheesecake is best made the day before serving.