This Amaretto Cheesecake with Toasted Almond Crust has everything I want in an elegant dessert. It has a silky almond cheesecake filling, a crisp toasted almond biscotti crust, and layers of flavor from almond extract, vanilla, and Amaretto liqueur. It stands out among Amaretto cheesecake recipes for its balance and texture. If you’re looking for Almond Cheesecake Recipes, Amaretto Desserts, or want to learn How To Make Amaretto Cheesecake without it being too sweet or too heavy, this one delivers.
The filling starts with cream cheese, sour cream, and Amaretto. That ratio gives a firm but creamy texture. The Amaretto adds warmth without overwhelming the balance. I like to include both almond and vanilla extracts to round out the flavor.
I use a water bath to bake it slowly. This helps the cheesecake stay smooth and avoids cracks. The texture sets gently instead of drying out. I’ve tested this without a water bath too. The flavor stays the same, but you may get some surface cracks unless you cool it very gradually.
The crust holds everything together. I’ve used a similar mix in my Homemade Almond Croissant Filling, and it always bakes up crisp, not soggy.
What You Need and Why
Almond biscotti crumbs add structure and almond flavor. Graham crackers will work, but they’re sweeter and less complex. Toasted almonds give a richer bite. I always toast mine first.
Full-fat cream cheese is essential. The texture of reduced-fat versions breaks down during baking. Sour cream adds a soft tang and helps the filling stay smooth after chilling.
Amaretto liqueur brings almond flavor and sweetness in one. Almond extract alone won’t do that. But I still use a teaspoon of it, along with vanilla, to deepen the profile.
That flavor pairing reminds me of what I use in my Moist Lemon Almond Cake Recipe. The almond is noticeable but not overwhelming.
Spotlight on the Crust
This crust brings crunch and depth. A mix of almond biscotti, toasted almonds, butter, and sugar creates a flavorful base that sets well. Six tablespoons of melted butter binds the mix without making it greasy.
Press the crumbs tightly into the springform pan. I use the bottom of a measuring cup to make it even. Once baked, it firms up just enough to hold the creamy filling.
If you enjoy textures like in my Healthy Almond Flour Muffins, you’ll love this crust.
What to Watch While Mixing
After the cream cheese softens, mix it until smooth before adding sugar. Then add the rest. Eggs go in last. That order matters.
Don’t overmix once the eggs are in. Overmixing adds too much air and leads to cracks. The batter should look thick and creamy.
Smooth the top gently. No need to get it perfect. The baking process evens it out. That gentle approach works here like it does with Fluffy Almond Flour Pancakes. Don’t overwork the batter.
How to Know It’s Ready
The edges should look set and the center should have a slight wobble. Not liquid. Not firm. Think soft set.
If it cracks, it cooled too fast or the batter was overbeaten. To prevent that, leave it in the oven with the door cracked for an hour after baking.
Fixing Mistakes
If the top browns, cover it loosely with foil. If the crust crumbles, it likely needed more butter or firmer packing.
If your cheesecake sticks, run a thin knife around the edge before releasing the pan. For clean slices, use a warm knife and wipe between cuts.
Variations to Try
Replace Amaretto with hazelnut liqueur for a richer version. Add lemon zest for contrast. Use a chocolate cookie crust instead of almond if you want a darker base.
Each version changes the mood. I’ve used the hazelnut one for winter brunches and it pairs well with espresso.
Storing and Freezing
This cheesecake holds well. Store in the fridge for up to 5 days. Keep it tightly wrapped. Freeze whole or in slices for up to one month.
Thaw in the fridge overnight. Serve chilled or bring to room temperature for 30 minutes before slicing.
Tips from My Kitchen
Use a deep roasting pan for the water bath. Add the water after placing the cheesecake in the oven.
Let the cream cheese come to room temperature. It makes a big difference in the final texture.
Wrap the springform pan tightly with foil. You don’t want water leaking into your crust.
Serving Ideas
Top with toasted almonds or white chocolate curls. Serve with espresso or spiced coffee.
Add fresh berries on the side. Cut into squares for a dessert bar. Slice thick and serve plain when the flavors shine best.
Save This Recipe and Join the Conversation
Save this Amaretto Cheesecake with Toasted Almond Crust to your dessert boards on Pinterest.
Let me know in the comments how it turned out or if you tried a twist. I love hearing your versions.
Amaretto Cheesecake Recipe
This rich almond Amaretto cheesecake features a creamy filling infused with classic Amaretto flavor and a crisp toasted almond crust. Perfect for those who enjoy elegant desserts, it’s a standout among Amaretto cheesecake recipes. Learn how to make Amaretto cheesecake with this simple guide. Great for holiday gatherings or any time you’re baking Amaretto desserts with depth and flavor. Try pairing it with other almond cheesecake recipes for variation.
Ingredients
- FOR THE ALMOND CRUST
- 1 ¾ cups almond biscotti or graham cracker crumbs
- ¼ cup finely chopped toasted almonds
- 2 tbsp granulated sugar
- ½ tsp salt
- 6 tbsp unsalted butter, melted
- FOR THE CHEESECAKE FILLING
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, room temperature
- ¼ cup Amaretto liqueur
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (optional)
- FOR THE TOPPING
- ½ cup sliced almonds, toasted
- Optional: whipped cream or white chocolate shavings
Instructions
- PREPARE THE CRUST: Preheat the oven to 325°F (160°C). In a medium bowl, combine the almond cookie crumbs, chopped toasted almonds, sugar, and salt. Stir in the melted butter until the mixture resembles wet sand.
- PRESS AND BAKE: Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
- MAKE THE CHEESECAKE BATTER: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and continue mixing until fully combined. Mix in the sour cream, Amaretto liqueur, vanilla extract, almond extract, and flour if using. Add the eggs one at a time, mixing just until incorporated after each addition to avoid overbeating.
- POUR AND SMOOTH: Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula to create an even surface.
- PREPARE WATER BATH: Wrap the bottom and sides of the springform pan with two layers of foil to prevent leaks. Place the pan into a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the springform pan.
- BAKE THE CHEESECAKE: Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- COOL AND CHILL: Remove the cheesecake from the oven and let it come to room temperature. Refrigerate for at least 6 hours or overnight to fully set.
- GARNISH AND SERVE: Before serving, remove the cheesecake from the pan and top with toasted sliced almonds. Add optional whipped cream or white chocolate shavings if desired.
Notes
For best results, use full-fat cream cheese and sour cream. The water bath helps prevent cracking, but if skipped, cooling the cheesecake gradually is still important. Cheesecake can be made up to 2 days in advance and stored in the refrigerator.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 524Total Fat 38gSaturated Fat 18gUnsaturated Fat 20gCholesterol 131mgSodium 329mgCarbohydrates 36gFiber 2gSugar 29gProtein 9g
