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
- 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) 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
I made the recipe as directed and it turned out perfectly! Do you think it would work to forego the chocolate chips and swirl in some seedless raspberry jam (delicious tart variety) as an alternative next time? Or will I end up with competing flavors?
★★★★★
Hi Nancy, I haven’t tried that, but I can’t see why that wouldn’t work. It sounds like it would be delicious!
I really enjoyed this cheesecake! The texture was fantastic— very smooth. I increased the amaretto by a couple Tbs (with an additional tsp of cornstarch) and the flavour was lovely. I used salted butter and unsalted almonds for the crust but it could have used an additional bit of salt to balance out the sweetness. We served this with amarena cherries but really the cake and whipped cream are perfect on their own. Would definitely make again.
★★★★★
What a hit! Made this for my father-in-law’s birthday. I made a few adjustments for an asian palate. First thing, I halved the recipe to suit less servings but kept the crust the same. I left sugar out of the crust and added a teaspoon of salt as I had unsalted almonds. For the actual cake part I used 1/3 cup of sugar instead of a half and upped the amaretto to 1/3 cup with an extra tsp of cornstarch. It was WILDLY well received! Thanks, yet again, Sally!
Another wonderful recipe from SBA!! For those who are interested in halving the recipe, you can using a 7” springform pan. I’ve made this cheesecake twice now. First time could not taste the alcohol , although the amaretto whip cream took it up a notch – wonderful. This time I added 2 extra Tbs amaretto. Perfection. For the topping, I did a you suggested- extra toasted almonds, mini chocolate chips with dollops of amaretto whip cream. Best cheesecake ever. Thank you SBA.
★★★★★
First time making a cheesecake. It came out wonderful. We all loved it. Making another one today for my daughters engagement party tomorrow. (Along with the lemon blueberry tart).
Question: can you use cookies for the crust instead of Graham crackers, like vanilla wafers or biscoff ?
And thank you for such great recipes. They are fail proof and always delicious. My daughters and I both come to this site for recipes. They are always a hit.
★★★★★
Hi Rita, Biscoff cookies work great in the crust. Hope the cheesecake is a hit for your daughter’s party!
What would be the proper ratios to use if I wanted to convert this recipe to match your cheesecake pie? I made the cheesecake pie recently and loved that it wasn’t as much quantity as a full blown cheesecake (plus no water bath) thank you!
Hi Stephanie! I’m just seeing your question now. Without testing it myself, I can’t be 100% certain. However, I’m sure you could slightly reduce the sour cream in the cheesecake pie and add amaretto. And add mini chocolate chips, and a little almond extract too.
I just made this for a Christmas gathering and it is A-MAZ-ING!!! I used the makeshift water bath with the pan of water underneath. I had a little cracking in the cheesecake though. I made the amaretto whipped cream as well and that was fantastic also. It really set the whole thing off! I piped the whipped cream across the entire top of the cheesecake so you couldn’t even see the cracks. Then I sprinkled slivered, roasted almonds and mini chocolate chips on top of that. I forgot to take a photo, but it was beautiful. Looked totally professional!! I got 14 servings.
★★★★★
My first homemade cheesecake. It was easy and totally delicious without any toppings!
★★★★★
Can I use amaretto extract instead of amaretto? If so, how much?
Hi Ariane, you can add a little extra almond extract (or amaretto extract) instead of using the amaretto. You can also leave out the cornstarch since you won’t be adding the extra liquid.
Hi! I can’t wait to make this as a gift for a friend. Could I top with the Marshmellow Meringue Frosting in dollops or would that get too hard in the fridge? Thanks!
Hi Michele, marshmallow meringue is good in the refrigerator for up to two days, so that should work just fine if consumed before then. Dollop the meringue on after the cheesecake has baked and completely cooled.
Hi. If topping with the Salted Caramel recipe, can you add to the cheesecake once cooled and store in the refrigerator or is it best to wait and warm the caramel and drizzle on the cheesecake prior to serving?
Hi Amy, the salted caramel will solidify a bit once poured and cooled, so we’d recommend waiting to warm the caramel and drizzle on each slice as you enjoy it.
I made this cheesecake but instead left out the chocolate chips and added a chocolate cherry ganache on top. I soaked the cherries in amaretto first. It was amazing. Everyone said it was amazing.
★★★★★
Hi! I was wondering if the amaretto would bake/cook off. I love amaretto but some of my family members can’t have alcohol. Thanks!
Hi Karina, the alcohol does typically bake out of baked goods, but always do what you’re comfortable with!
If using the alternative to the water bath, how large does the baking pan need to be? I have a 9×13… would this be big enough?
Also, if doing the traditional water bath, could I use a disposal (foil) roasting pan? Thank you and looking forward to baking this!
Hi Nye! Correct, for the alternate water bath you can use a 9×13 pan (not glass, though). A disposable roasting pan should work just fine for a traditional water bath. We’d recommend following our tips for filling the pan once in the oven, since the disposable pans can be especially hard to move with water in them. Hope you love the cheesecake!
Does it matter what brand of amoretto? Thanks!
Use whichever brand you enjoy – they all should be delicious!
Thank you so much! I’m excited to it for New Year’s Eve.
I just did this recipe with a few “twists”… I cold smoked the chocolate chips and almond slices, then instead of baking in the oven, I baked it in the smoker for 90 minutes, turned out AMAZING! It was the star dessert at Christmas dinner!
Do the chocolate chips remain crunchy? Can I melt them and add to batter without any issue?
Hi Beth, the chocolate chips aren’t crunchy– they soften up. I don’t recommend melting them prior to adding. (The batter consistency would change.)
Can I use almond extract instead of amaretto?
Hi Kathy, 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.
Thank you for the prompt reply!
Update: Forgot to add that my recipe uses five 8-oz bricks of cream cheese, 7 eggs plus 2 yolks. That makes 8 cups and would work in a 9 or 10 inch spring form pan. Regardless, just divide up the batter into whatever you’re using. No one need ever know.
Here’s your math: An 8-cup recipe for a full 9″ spring form will make two 6-inch and one 4-inch spring form cheesecakes OR eight 4-inch spring form cheesecakes. I’ve made all these in the past.
I bake mine for 8 hours at 200° – 210°F. The water bath is to prevent the yolks from going above 212°F where the yolks will start to curdle and become like scrambled egg cake. Low and slow makes the filling a creamy custard. If you have the time. 🙂
This was truly amazing. I could use a bit more amaretto but it was a hit!!
★★★★★
Hi Sally! I’m going to make a tiered cognac cheesecake for a friends birthday. Replacing the amaretto with the cognac shouldn’t be an issue, correct? Also, for the smaller tier, would it be better to make the same recipe and put a smaller amount in a smaller pan? I would halve the recipe but I don’t know what to do about the 3 eggs. Thanks from your biggest fan-
Stephanie
Hi Sally!
First I have tell you how amazing your recipes are. You’re the only recipe website that 100% trust. Everything always comes out perfect, I never have to tweak anything, and you’re always posting exactly what I’m looking for. ♥️
That being said… I do have a question with this one! What’s up with the cornstarch? I’m pretty new to cheesecakes, but I’ve never seen cornstarch as a common ingredient? What role does it play here? I’ve been wanting to try an almond cheesecake for years and I am finally going to give it a go! You’re the best!
Hi Madeline, thank you for the kind note! Since we’re adding extra liquid here with the Amaretto, the cornstarch helps thicken and bulk up the cheesecake filling. Hope you love this recipe!
Hi Sally!! Love your recipes and we have made many of them! I would like to make this recipe as mini cheesecakes and bake in a mini cheesecake pan. Do you think it will work out? Anything I need to do differently? Thanks!
Hi Jen! 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.
Hi Sally – I love to recipe but now want to make it into cheesecake “bars” for a easier way to share with a group. Any recommendations?
★★★★★
Hi Kathleen, You can try this recipe as cheesecake bars. We recommend halving the recipe. Follow the pan size, pre-baking crust, and baking instructions for these white chocolate raspberry cheesecake bars.
Hi Sally! I’m looking forward to baking this for a birthday celebration, if I prepare it 2 days ahead of time instead of the 1 noted in the recipe will it hold okay in the fridge? I didn’t want to freeze for just one day. Thanks so much!
Hi Candace, that should be fine! Just make sure it is tightly covered. Enjoy!
Hi Sally,
Can I use Kahlua instead of amaretto?
Hi Raquel, we haven’t tested it but I don’t see that being an issue.
Hi, I want to try this recipe for my anniversary so I want to halve it. In that case which do you think is a better idea: a 4 or 6 inch springform pan?
Hi Patty, I haven’t tested it, but you would definitely need something larger than a 4 inch springform pan. I would suggest 6 inch.
Herre’s your math: An 8-cup recipe for a full 9″ spring form will make two 6-inch and one 4-inch spring form cheesecakes OR eight 4-inch spring form cheesecakes. I’ve made all these in the past.
I bake mine for 8 hours at 200° – 210°F. The water bath is to prevent the yolks from going above 212°F where the yolks will start to curdle and become like scrambled egg cake. Low and slow makes the filling a creamy custard. If you have the time. 🙂
I loved making this cheesecake. It tested my ability to go outside my comfort zone by making the salted caramel sauce, first time ever. I’ve made the whipped cream before but this time the advice from one of your readers to chill my mixers bowl & beater was great, thank you. I used the confectioners sugar & added the amaretto. This was quite special for New Years Eve. After the year everyone had, I felt like we should go a little all out and it was. I drizzled the caramel & chocolate sauces over the almonds and mini chocolate chips & the whipped cream drops and it looked a lot like your picture. I even remembered to take a picture. Thanks for a wonderful recipe.
★★★★★