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Amaretto-Irish Cream Cheesecake
1 1/2 cups vanilla wafer crumbs
1/2 cup blanched whole almonds, toasted and finely chopped
1/4 cup butter or margarine, melted
1 tablespoon amaretto
24 ounces cream cheese, softened
1 cup granulated sugar
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish Cream liqueur
1/4 cup amaretto
1 1/2 cups sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10-inch springform pan.
Bake at 350 degrees F for 10 minutes.
Set aside to cool.
Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in whipping cream and next 3 ingredients.
Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in oven for 30 minutes.
Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake.
Sprinkle the 1/4 cup almonds around edge.
Bake at 500 degrees F for 5 minutes.
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