This unbelievably creamy amaretto cheesecake is baked in a thick almond graham cracker crust and flavored with sweet almond liqueur and chocolate chips. Garnish with fresh whipped cream for a truly epic ending to your meal!
Want to know a favorite Christmas tradition in my family? Beyond homemade caramel corn, dark chocolate raspberry coffee cake, soft & thick peanut butter blossoms, and these oh-so-irresistible seasoned pretzels?
Amaretto cheesecake with plenty of whipped cream and chocolate chips.
This comes straight from my family’s kitchen and I’m thrilled to share the recipe with you!
How to Make Amaretto Cheesecake
There are 3 parts to today’s amaretto chip cheesecake:
- Almond Graham Cracker Crust: This is a thick crust made from graham crackers, sugar, butter, and almonds. It’s basically a regular graham cracker crust, only with less sugar and the addition of almond. The nuts take on an absolutely DELICIOUS toasty flavor!
- Creamy Amaretto Chip Filling: Thick and creamy, this cheesecake is flavored with amaretto, almond extract, and sprinkled with chocolate chips. What a trio!
- Toppings Galore: We always add toasted almonds, more chocolate chips, and homemade whipped cream. Salted caramel would be SO good too. See my recipe note if you want to spike the whipped cream with amaretto.
What is amaretto? Just in case some readers aren’t familiar, amaretto is a sweet Italian almond-flavored liqueur. Wonderful in mixed drinks, especially during the holidays, and is wonderful in coffee too! It tastes unbelievable with chocolate, so we pair it with mini chocolate chips in this creamy cheesecake. *The alcohol is cooked out during the baking process, but like my rum cake, use your best judgment if serving to children or those abstaining from alcohol.
Creamiest Cheesecake Ever
This is the creamiest cheesecake ever. Even more than my no-bake cheesecake recipe! Not only are we using my classic cheesecake recipe as the starting point, adding additional liquid (amaretto) creates an even creamier filling. Since we’re adding extra liquid, a little cornstarch bulks up the filling. And sour cream is a key ingredient in the luscious texture, so don’t leave it out!
(By the way, if you love creamy desserts, tiramisu is up your alley!)
Careful not to over-bake the cheesecake. Over-baked cheesecake will form cracks and taste dry. When the edges are set and the center is still a little jiggly, the cheesecake is done. Don’t worry, the cheesecake will set as it chills in the refrigerator.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All youโre doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. Whatโs the point, you ask?
I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
You see, cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Review my post for How to Prevent Cracks in Cheesecake for more tips.
Water Bath Alternative… and it works!
A few months ago, some readers told me about their water bath alternative. I was intrigued, so I tested it a few times. And it WORKED!
Alternative method for the water bath: Some readers bake cheesecakes with a large pan of hot water on the rack beneath the baking cheesecake. In this manner, the cheesecake does not bake directly in a roasting pan of water. I’ve tried this method and it works like a charm!! This is a wonderful alternative if you do not own a large roasting pan or are nervous about your springform pan leaking. Simply place a large baking pan filled with 1 inch of hot water on the bottom rack of the oven with the cheesecake in the center of the oven. You may need to add more hot water during the cooking process as the water will evaporate. If using this method, I recommend you still wrap the springform pan with aluminum foil to prevent any steam from creeping into the springform pan.
No cracks and this cheesecake DOES NOT sink in the center! Follow the cheesecake recipe below and water bath instructions for a perfectly thick cheesecake.
Baking ahead? Need freezing instructions? Let me help.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- Freeze on springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze without springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Prepare toppings for serving cheesecake.
From my family to yours… our special amaretto cheesecake. Let me know if you try it!
More Cheesecake Recipes
- Classic Cheesecake & Mini Cheesecakes
- Blueberry Swirl Cheesecake & Lemon Blueberry Cheesecake Bars
- No Bake Cheesecake
- Snickers Cheesecake
- Confetti Sprinkle Cheesecake
- Caramel Turtle Cheesecake
Amaretto Cheesecake
- Prep Time: 45 minutes
- Cook Time: 1 hour, 10 minutes
- Total Time: 9 hours, 45 minutes
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This unbelievably creamy amaretto cheesecake is baked in a thick almond graham cracker crust and flavored with sweet almond liqueur and chocolate chips. Garnish with fresh whipped cream for a truly epic ending to your meal!
Ingredients
Almond Graham Cracker Crust
- 1 and 1/3 cups (160g) graham cracker crumbs (about 10โ11 full sheet graham crackers)
- 1/2 cup (62g) roasted or rawย almonds*
- 1 Tablespoon (12g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 teaspoons cornstarch
- 1 cup (240g) full-fat sour cream, at room temperature
- 1/3 cup (75g)ย amaretto liqueur
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3 large eggs, at room temperature
- 1 and 1/4 cups mini semi-sweet chocolate chips*
- topping suggestions: toasted almonds, chocolate chips, chocolate ganache,ย whipped cream*
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350ยฐF (177ยฐC).
- Make the crust: Using a food processor, pulse the graham cracker crumbs and almonds together until the almonds are crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 10-inch springform pan and with medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake the crust for 10 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 5. Allow crust to slightly cool as you prepare the filling.
- Make the filling:ย 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.
- Prepare the simple water bath (see note for alternative method):ย If needed for extra visuals, see myย How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. 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. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a silicone spatula or spoon to smooth it into an even layer. 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.)
- (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 60โ75 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly jiggle if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. (Inside the water bath or, if you used the alternative, with the water bath pan inside the oven.) Remove from the oven and allow to cool completely at room temperature. Then, refrigerate the cheesecake for at least 4 hours or overnight. I recommend overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Garnish with toppings. I used toasted almonds, mini chocolate chips, and amaretto whipped cream. See recipe note about toasting almonds and for amaretto whipped cream. I usedย Wilton 8Bย piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 6. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl |ย 10-inch Springform Pan | Large Roasting Pan | Electric Mixer (Handheld or Stand) | Silicone Spatula | Piping Bag (Reusable or Disposable) |ย Wilton 8B Piping Tip
- Springform Pan: Use a 10-inch springform pan. There is too much batter for a 9-inch springform pan. If you only have a 9-inch springform pan, fill 3/4 full use extra crust & batter to make mini cheesecakes in a muffin panโlike I do here with my mini cheesecakes recipe.
- Why is Everything at Room Temperature? Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Almonds: I use salted almonds for a sweet/salty crust, but you can use unsalted almonds if you prefer. I recommend almond slices because those are what you’ll use to garnish the top of the cheesecake, if desired. We love toasting the almonds for the garnish on top of the cheesecake. To toast, spread about 1/3 cup of sliced almonds on a lined baking sheet. Bake at 350ยฐF (177ยฐC) for about 6โ7 minutes or until lightly browned. Cool completely before using as garnish.
- Chocolate Chips: I recommend mini chocolate chips for teeny bursts of chocolate throughout the cheesecake. They’re a wonderful size. You can use regular size chocolate chips if needed. I recommend 1 and 1/2 cups regular size semi-sweet chocolate chips. You can leave out the chocolate chips entirely, if desired.
- Alternative Method for the Water Bath:ย Some readers have baked cheesecakes with a large pan of hot water on the rack beneath the baking cheesecake. In this manner, the cheesecake does not bake directly in a roasting pan of water. I’ve tried this method and it works like a charm!! This is a wonderful alternative if you do not own a large roasting pan or are nervous about your springform pan leaking. Simply place a large baking pan filled with 1 inch of hot water on the bottom rack of the oven with the cheesecake in the center of the oven. You may need to add more hot water during the cooking process as the water will evaporate.ย If using this method, I recommend you still wrap the springform pan with aluminum foil to prevent any steam from creeping into the springform pan.
- Amaretto Whipped Cream: I add 1 Tablespoon of amaretto liqueur to the homemade whipped cream. This is optional. No other changes to the recipe, just add the 1 Tbsp of liqueur when you add the vanilla extract. Delicious!
- Try This: Adding the zest from 1 orange to the cheesecake batter tastes sensational! It’s optional, but whenever we add it, everyone raves.
- Non-US Readers: Don’t have graham crackers where you live? Use 180g ground digestive biscuit crumbs (about 12 biscuits), 2 Tablespoons (25g) granulated sugar, and the same amount of almonds & butter. Pre-bake the crust for a bit longer, about 12โ14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
I made this for my spouse’s birthday. It was absolutely delish!!
I made this as the recipe indicated except I didnโt add the chocolate chips. I piped whipped whipping cream (with added powdered sugar and tsp of amaretto) along the edge as Sally did. I put chocolate shavings and toasted sliced almonds in the center. This was really pretty and very well received.
Made this for an Italian themed dinner party last night. Everyone LOVED it!!! Great flavor, smooth, melt in your might texture. I did not add the chocolate chips to the batter nor on top. Instead, I floated a thin semi-sweet ganache on top which was perfect! And added mascarpone to the whipped cream to make sure the pretty dollops would hold their form. Another wonderful recipe. Thanks Sally!!
Don
I made this yesterday afternoon. No cracks, no depression in the middle. The water bath worked superbly. I think the key to the water bath is to use a single piece of heavy duty aluminum foil that is big enough, wide enough. so that there are no seams in it anywhere. The heavy duty foil is strong enough so it doesn’t tear. I ran the foil all the way up to the lip of the spring form pan and then put the whole thing in a 12″ round steel frying pan. Once the spring form was in the frying pan I poured the batter in then the boiling water slowly around it about half the way up the sides, as Sally describes in her recipe. No leaks, no cracks no fallen center, just fabulously delicious cheesecake!
Do you have a recommendation for making it stiffer?
Hi Dave, this cheesecake should be plenty set. Did you make any changes to the recipe? Make sure to use full fat brick style cream cheese and full fat sour cream.
So easy to make and was one of the best cheesecakes weโve ever had. Watch the crust when pre-baking โฆ my oven was a touch too warm and mine burned. Even with that do-over, it all came together quickly. Garnished w whipped cream and raspberries
I would love to make this but I am a Canadian who immigrated to Spain and we only have tub cream cheese. Every country I go to, I beeline to the dairy section in case Hungary or Germany has it but no! Any tips? Gelatine? What type and how much? Other ideas for us poor ex pats? Thank you so much for your help. I raise money for my local dog sanctuary selling baked goods and cheesecake would be a nice addition
Hi Catherine! In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for cheesecake. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. We don’t have any tried and true tips for adjusting for tub cream cheese. Please let us know if you try!
Could the amaretto cheesecake be made into mini cheesecakes?
Hi Laura! You can divide the crust and batter into your muffin pan. Here is our mini cheesecakes recipe for some guidance. This recipe will yield a lot of mini cheesecakes! You can halve it if desired.
Why do you add cornstarch to the filling? Your other cheesecake recipes don’t include cornstarch?
Hi Diana, Since weโre adding extra liquid here with the Amaretto, the cornstarch helps thicken and bulk up the cheesecake filling. Hope you love this recipe!
I have made an Amaretto cheesecake at least three time before. This was my first time using a water bath for a cheesecake. What a waste to find out after I removed the foil that the water seeped in, ugh.
Never again will i attempt to make it this way, Iโm sticking to my tried & true way.
Iโm totally disappointed.
If you had a breach and water leaked into your cheesecake it obviously wasn’t wrapped well enough. As a suggestion, next time besides using the foil wrap, use a slow cooker/ crockpot plastic liner as well. Works like a charm or place a pan of hot-hot water on the bottom shelf of your oven and omit wrapping. I made my last cheesecake using this method and it came out crack free. Just a couple of suggestions to avoid frustrations! Happy Holidays.
Hi Sally, I’m looking to make a dessert for Easter using Gluten Free Oreo Cookie crust. Could you recommend something special. Thanks so much
Hi Sherry, here is our Oreo crust recipe. While we haven’t tested it ourselves, a few readers have reported success using gluten free Oreos. That post also has some suggestions for what to make with the crust This cookies & cream pie is a favorite!
I have been making cheesecakes for years because they are so easy and make me look great with the perfect cheesecake every time. I couldn’t agree more the water bath is critical. I prefer placing the poured cake into my cast iron skillet in the oven. I use cast iron because my belief is it keeps the cheesecake at a uniform temperature. Then I pour 35 pz. of water around the cake pan and let it bake at 350 for an hour. At this time I turn the oven off and allow the cake to cool in the closed oven. There are many ways to get a great cheesecake. This works best for me. Maybe it will help others also.
Hi Sally! I’m wondering if you can help me figure out what I may have done wrong. The cheesecake just finished baking and there’s a large crack almost all the way around the edge. I baked it at 350ยฐ for 62 mins, and I used the suggestion for the alternate water bath since I don’t have a big enough pan to fit a 10″ springform pan inside.
Do you think I baked it too long? Or maybe overmixed? About halfway through I opened the door to check whether I needed to tent it, and the door accidently slammed shut.. could that have done it?
Hi Christina, it could be the oven door slamming, but maybe not–unfortunately, even if you do everything as carefully as possible, sometimes cheesecakes just crack regardless! It’s a finicky dessert, and ca be frustrating, I know. You may find this post helpful, on How to Prevent Cracks in Cheesecake, but it sounds to me like you followed the directions carefully. I hope it still tastes incredible!
Hi Christina. Cracking usually happens as the cheesecake cools. Run a knife around the inside of the pan to separate it from the cheesecake. The cake contracts as it cools so this way, it is free to pull away from the pan. Cooling it slowly can help prevent cracking as well.
I don’t think the alcohol baked out ,that’s all I tasted and I would definitely cut back on the amount added , it looked nice but I wouldn’t make it again
Another win with one of Sallyโs recipes! I was always intimidated to make a cheesecake but really wanted to do one for Christmas. It came out so creamy and delicious. The crust is just as good. I didnโt have a good processor so I put the crackers and almonds in a bag and crushed with a rolling pin, worked perfectly. I see more cheesecakes in my future!