Amaretto Cheesecake

by Lillian Mittner
(Pennsylvania)

Not too long ago, I prepared this cheesecake for a neighborhood party and was proud that it became the hit of the function.

In fact, it was so much so that a neighbor who soon was having her own party asked for the recipe and prepared the cheesecake for we neighbors again with similar kudos.

I truly appreciate your wonderful website and thank you for your efforts.

Lillian Mittner

What follows is the recipe:

Amaretto Cheesecake

Yield: 1 10-inch cheesecake

Preparation: 25 minutes

Bake: 1 hour, 30 minutes

Stand: 4 hours

Cool: 1 hour

Refrigerate: 8 hours

Crust:

1 3/4 cups vanilla-wafer crumbs

1 cup sliced almonds, finely chopped

5 T butter or margarine, melted

1/3 cup sugar

Filling:

4 8 ounce packages cream cheese, softened

1 1/2 cups sugar

6 large eggs

3 (8 ounce) containers, sour cream

1/3 cup amaretto liqueur

Topping:

1/4 cup butter

1 cup sliced almonds

3 T sugar

FOR THE CRUST: combine vanilla-wafer crumbs, almonds, butter and sugar in a mixing bowl. Stir. Press firmly in bottom and 1-inch up sides of a 10-inch springform pan. Refrigerate.

PREHEAT oven to 300 degrees

FOR THE FILLING: in a mixing bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.

ADD eggs, one at a time, beating well after each addition.

ADD sour cream and amaretto, beating at a low speed until smooth. Pour into prepared pan.

BAKE for 1 hour, 30 minutes; turn oven off. Leave in oven with door closed for 4 hours.

FOR THE TOPPING: melt butter in a small saucepan over medium heat. Add almonds and sugar. Cook until almonds are golden, stirring often. Cool.

REMOVE cheesecake from oven. Gently run a knife around the edge of pan to release sides. Cool completely in pan on a wire rack.

SPRINKLE topping over cheesecake. Cover and refrigerate for 8 hours.

REMOVE sides of pan before serving.