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.
Water Bath Alternative… and it works!
First, what is a cheesecake water bath? Cheesecakes are often baked in a roasting pan filled with hot water, called a water bath. Cheesecake is an egg heavy dessert. Eggs can expand and burn quickly… unless baked in 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 your cheesecake is worth it. I can’t say enough how valuable it is! Review my post for How to Prevent Cracks in Cheesecake if you need a refresher.
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
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 10–11 full sheet graham crackers)
- 1/2 cup (62g) roasted or raw almonds*
- 1 Tablespoon (12g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- four 8-ounce blocks (904g) full-fat 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) 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, whipped cream*
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- 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: 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 the alternative I love!): 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.) There is a video of me on my cheesecake recipe page demonstrating a traditional cheesecake water bath.
- (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 60–75 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 used Wilton 8B 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.
- 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 pan, fill 3/4 full use extra crust & batter to make mini cheesecakes in a muffin pan—like 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 350°F (177°C) for about 6–7 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: 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. 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 12–14 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!
Keywords: amaretto cheesecake
Hi Sally! Can I use Frangelico liquor instead of Amaretto?
You bet! See recipe note 3 for alternatives.
Hi Sally.. The cake looks amazing. I want to try to make it. I live in the UK and we dont have cream cheese here. What we do have is soft cheese and i know it isnt the same. Please let me know what i can substitute for cream cheese in this recipe?
Hi Dee, From what we 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. We have no experience with it, but this is what we’ve heard from other non-US readers.
Hi Sally. Can I use almond meal for the crust instead of pulsing the whole almonds?
You can, Christine! Enjoy!
Has anyone made this in a pressure cooker? My pan is a 7 in so not sure how long to cook? Thanks!
Hi Amy, We don’t have a pressure cooker so we haven’t tested it. Let us know if you try it!
Yo, making this for my step-mom’s birthday right now, but adding espresso grounds. I figured the amaretto/coffee flavor would be pretty nice, take the edge of the sweetness. Also using gluten-free oreo knockoffs instead of grahm crackers due to her gluten intolerance. The extra chocolate plus the coffee should add an interesting twist. Since I have a 9″ pan, should have a bit extra to have for myself!
★★★★
Hi Sally! I only have a 7 inch springform pan. How do I adjust baking time and temp? Thanks!
Hi Olivia, a 7 inch pan is much too small for this cheesecake. You may want to halve the recipe. Same oven temperature, but I’m unsure of the exact bake time.
my first cheesecake and it was exquisite …
★★★★★
Hi Sally. I cannot wait to make this!! I don’t have a food processor; do you have any suggestions on how to “pulse” the almonds? Thank you!!
Hi Lauren, Do you have a blender? You can try to use this just be very careful not to over mix them (they will turn into almond butter instead of crumbs if you leave them in the blender too long!).
I am working on a whiskey cheesecake recipe and I was curious if you have experience using any sort of whiskey in a cheesecake before? I’m not sure if using the equivalent amount of whiskey vs amaretto would result in too strong a flavor? Any suggestions for me?
I haven’t tested whiskey in cheesecake before so I’m unsure of the amount to use – but YUM! Please let me know if you try it!!
My whiskey cheesecake came out amazing! I went with 1/4 cup of salted caramel Crown Royal and reduced to 1.5 teaspoons of cornstarch. Topped with your salted caramel recipe and an Oreo crust. I made it for Thanksgiving and it didn’t even last the night…I highly recommend it.
Any substitute for the liqueur? A non-alcoholic version?
Hi Sana, you can add a little extra almond extract instead of using the amaretto. You can also leave out the cornstarch since you won’t be adding the extra liquid.
Is it possible to halve the recipe? How?!
Hi Sarah! You should be able to halve it and bake in a loaf pan. I’m unsure of the exact bake time, though. Let me know how it turns out.
Made this for Christmas Eve – big Italian family dinner. It was a hit. I had to use the alternative method because I don’t have a big enough roasting pan and it turned out fine. It cracked a little on the edges but I was able to cover it up with the whipped cream. I think next time I would leave the almonds out of the crust, but I have a weird texture thing about nuts in desserts, so that’s just me. It was absolutely something special for a special night. Thanks for giving me something different from the usual Christmas Eve desserts!
I’m glad it was a hit, Rose! You can definitely leave the almonds out of the crust next time if you wish!
I made this and served it today for a family girls event and it was such a hit!! It was my first cheesecake and I was so pleased with it. Thank you Sally for the amazing recipe and directions!
Made this last night and it is delicious! Texture is amazing and I’m glad the mini chocolate chips are not crunchy within. I made a first batch (I only have a 9-inch springform) at your recommended time and temp (60 mins at 350) and did not check halfway through so it burned and cracked quite a bit. Then I remembered that for your classic cheesecake I lowered the temp to 325 after baking the crust and only left it in for ~45-50 mins before turning the oven off. I did this with my second batch of a 7-in cheesecake and turned out beautifully. Also for my water bath, I put a cooling rack on top of a sheet pan and put water underneath and put the cheesecake on top of the cooling rack. Works like a charm!
Can’t wait to make some amaretto whipped cream! Thanks 🙂
I followed the recipe precisely and loved the texture, but didn’t taste much like amaretto. I could taste the chocolate chips. Wonder if leaving out the chips and increasing the amaretto and or/ almond extract would help.
Hi Dawn! You can leave out the chocolate chips next time. Feel free to increase the almond extract as well, but be careful with the amaretto. Too much liquid and the cheesecake won’t set up. Thank you for trying the recipe!
What a fantastic recipe! The texture of this cake was amazing! A BIG hit at Christmas Dinner!!! Thanks Sally ☺️
Sally, the cheesecake is OUTSTANDING! Wow. So creamy and that amaretto flavor is awesome. Thank you so much for the recipe.
Hi Sally!
Can you eat this cheesecake when pregnant? Does the alcohol “cook out”?
Hi Catherine! I’m not a doctor, so I would consult a professional. The alcohol does cook out and I would personally be OK eating it if I was pregnant since you’re (hopefully!) not eating the entire cheesecake. 😉
If using the alternative method, plan on trying, wrap the pan? Hope it is the bottom of the pan keep leakage to a minimum.
Sorry, just had to make sure.
Merry Christmas and a Joyous New Year to everyone.
Hi Susan! Yes, I still recommend you wrap the pan in aluminum foil to prevent any water droplets or steam from creeping inside the pan.
I’m just seeing this comment now– Should be ok! You can always tent the cheesecake with foil if you notice it browning too quickly on top.