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Amaretto Cheesecake | Sally’s Baking Addiction

Amaretto chocolate chip cheesecake

This unbelievably creamy amaretto cheesecake is baked in a thick almond graham cracker crust and flavored with candy almond liqueur and chocolate chips. Garnish with recent whipped cream for a very epic ending to your meal!Amaretto chocolate chip cheesecake

Need to know one among my favourite Christmas traditions? Past my grandma’s do-it-yourself caramel corn, darkish chocolate raspberry espresso cake, tender & thick peanut butter blossoms, and the oh-so-addicting seasoned pretzels?

Amaretto Cheesecake with loads of whipped cream and chocolate chips.

Amaretto chocolate chip cheesecake with whipped cream

My household makes this dessert each Christmas Eve. As we grew older, began our personal households, and launched new traditions, amaretto chip cheesecake become Christmas cookie platters. This yr, as my household of 14 comes collectively to have fun Christmas underneath 1 roof, we’re going ALL OUT and ALL TRADITIONAL with amaretto cheesecake.

And, in fact, an enormous Christmas cookie platter too. 🙂

This comes straight from my household’s kitchen and I’m thrilled to share the recipe with you!

Amaretto chocolate chip cheesecake with homemade whipped cream

Easy methods to Make Amaretto Cheesecake

There are three elements to at the moment’s amaretto chip cheesecake:

  1. Almond Graham Cracker Crust – This can be a thick crust constructed from graham crackers, sugar, butter, and almonds. The almonds tackle a completely DELICIOUS toasty taste! Tip: use a measuring cup to pack the crust tightly into the springform pan.
  2. Creamy Amaretto Chip Filling – Thick and creamy, this cheesecake is flavored with amaretto, almond extract, and sprinkled with chocolate chips. What a trio!
  3. Toppings Galore – We all the time add toasted almonds, extra chocolate chips, and selfmade whipped cream. Salted caramel can be SO good too. See my recipe notice if you wish to spike the whipped cream with amaretto.

What’s amaretto? Simply in case some readers aren’t acquainted, amaretto is a candy Italian almond flavored liqueur. Fantastic in combined drinks, particularly in the course of the holidays, and is fantastic in espresso too! It tastes unbelievable with chocolate, so we pair it with mini chocolate chips on this creamy cheesecake. *The alcohol is cooked out in the course of the baking course of, however as all the time… use your greatest judgement if serving to youngsters.

Graham cracker crust with almonds

Creamiest Cheesecake Ever

That is the creamiest cheesecake ever and I assure that. Not solely are we utilizing my basic cheesecake recipe as the start line, including further liquid (amaretto) creates a good creamier filling. Bitter cream is a key ingredient within the luscious texture, so don’t depart it out!

Cautious to not over-bake! Over-baked cheesecake will type cracks and style dry. When the sides are set and the middle continues to be a bit jiggly, the cheesecake is completed. Don’t fear, the cheesecake will set because it chills within the fridge.

How to make amaretto cheesecake

Water Tub Various… and it really works!

First, what’s a cheesecake water tub? Cheesecakes are sometimes baked in a roasting pan crammed with scorching water, referred to as a water tub. Cheesecake is an egg heavy dessert. Eggs can broaden and burn shortly… until baked in a damp setting. The steam from the recent water will raise the cheesecake up slowly and evenly, decreasing the danger of cracks on the floor. Moreover, this sluggish and even baking technique helps forestall the cheesecake from sinking again down because it cools. Taking a couple of additional minutes to organize a water tub on your cheesecake is value it. I can’t say sufficient how helpful it’s!

A number of months in the past, some readers advised me about their water tub various. I used to be intrigued, so I examined it a number of occasions. And it WORKED!

Various technique for the water tub: Some readers bake cheesecakes with a big pan of scorching water on the rack beneath the baking cheesecake. On this method, the cheesecake doesn’t bake immediately in a roasting pan of water. I’ve tried this technique and it really works like a appeal!! This can be a fantastic various if you don’t personal a big roasting pan or are nervous about your springform pan leaking. Merely place a big baking pan full of 1 inch of scorching water on the underside rack of the oven with the cheesecake within the middle of the oven. You could want so as to add extra scorching water through the cooking course of because the water will evaporate. If utilizing this technique, I like to recommend you continue to wrap the springform pan with aluminum foil to stop any steam from creeping into the springform pan.

Top of baked cheesecake

No cracks and this cheesecake DOES NOT sink within the middle! Comply with the cheesecake recipe under and water tub directions for a wonderfully thick cheesecake.

Baking forward? Want freezing directions? Let me assist.

Learn how to Freeze Cheesecake

  1. Cool the cheesecake on the counter earlier than freezing. No want to relax it within the fridge
  2. Freeze on springform pan: Take away the outer rim from the springform pan. Wrap the cheesecake with the underside of the pan with a couple of layers of plastic wrap, then a remaining layer of aluminum foil.
  3. Freeze with out springform pan: After the cheesecake has utterly cooled, run a pointy knife beneath the crust to launch it from the underside of the pan. Rigorously slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap all of it in a couple of layers of plastic wrap, then a ultimate layer of aluminum foil.
  4. Freeze for as much as three months, then thaw in a single day within the fridge earlier than serving.
  5. Don’t freeze cheesecake with any toppings. Put together toppings for serving cheesecake.

Slice of amaretto cheesecake

From my household to yours… our particular amaretto cheesecake. Let me know when you attempt it!


Almond Graham Cracker Crust

  • 1 and 1/three cups (120g) graham cracker crumbs (about 9 full sheet graham crackers)
  • half cup (62g) roasted or uncooked almonds*
  • 1 Tablespoon (13g) granulated sugar
  • 5 Tablespoons (70g) unsalted butter, melted


  • 4 Eight-ounce blocks (904g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat bitter cream, at room temperature
  • 1/three cup (75g) amaretto liqueur
  • half teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • three giant eggs, at room temperature
  • 1 and 1/four cups mini semi-sweet chocolate chips*
  • topping recommendations: salted caramel, toasted almonds, further chocolate chips, chocolate ganache, whipped cream*


  1. Modify the oven rack to the lower-middle place and preheat oven to 350°F (177°C).
  2. Make the crust: Utilizing a meals processor, pulse the graham crackers and almonds collectively into crumbs. Pour right into a medium bowl and stir in sugar and melted butter till mixed. (You can even pulse all of it collectively within the meals processor.) Combination shall be sandy. Press firmly into the underside and barely up the edges of a 10-inch springform pan. No have to grease the pan first. I exploit the underside of a measuring cup to pack the crust down tightly. Pre-bake for Eight minutes. Take away from the oven and place the recent pan on a big piece of aluminum foil. The foil will wrap across the pan for the water tub or water tub various in step four. Permit crust to barely cool as you put together the filling.
  3. Make the filling: Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar collectively on medium-high velocity in a big bowl till the combination is clean and creamy, about 2 minutes. Add the bitter cream, amaretto, vanilla extract, and almond extract then beat till absolutely mixed. On medium velocity, add the eggs one by one, beating after every addition till simply blended. After the ultimate egg is included into the batter, cease the mixer. Fold in chocolate chips. Keep away from over-mixing the batter.
  4. Put together the straightforward water tub (see observe for the choice I really like!): Boil a pot of water. You want 1 inch of water in your roasting pan for the water tub, so be sure to boil sufficient. I exploit a whole kettle of scorching water. Because the water is heating up, wrap the aluminum foil across the springform pan. Pour the cheesecake batter on prime of the crust. Use a rubber spatula or spoon to clean it into a fair layer. Place the pan inside of a giant roasting pan. Rigorously pour the recent water inside the pan and place within the oven. (Or you possibly can place the roasting pan within the oven first, then pour the recent water in. Whichever is simpler for you.) Here’s a video of me demonstrating a standard cheesecake water tub.
  5. (Word: in the event you discover the cheesecake browning too shortly on prime, tent it with aluminum foil midway by way of baking.) Bake cheesecake for 60-75 minutes or till the middle is nearly set. When it is finished, the middle of the cheesecake will barely jiggle for those who gently faucet the pan. Flip the oven off and open the oven door barely. Let the cheesecake sit within the oven because it cools down for 1 hour. (Contained in the water tub or, should you used the choice, with the water tub pan contained in the oven.) Take away from the oven and permit to chill utterly at room temperature. Then, refrigerate the cheesecake for at the least four hours or in a single day. I like to recommend in a single day.
  6. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then take away the rim. Garnish with toppings. I used toasted almonds, mini chocolate chips, and amaretto whipped cream. See recipe word about toasting almonds and for amaretto whipped cream. I used Wilton 8B piping tip for the pictured whipped cream. Utilizing a clear sharp knife, reduce into slices for serving. For neat slices, wipe the knife clear and dip into heat water between every slice.
  7. Cowl and retailer leftover cheesecake within the fridge for as much as 5 days.

Make forward tip: This cheesecake may be made the day earlier than. It has to relax for fairly a while earlier than serving. See step 5. One other method to make this cheesecake forward of time is to freeze it. Cheesecake may be frozen as much as three months. See directions in weblog publish above.

Recipe Notes:

  1. Why is every part at room temperature? Convey all chilly components to room temperature earlier than starting. Room temperature elements mix shortly and evenly, so you will not danger over-mixing. Additionally, beating chilly components collectively will end in a chunky cheesecake batter, hardly the best way you need to start!
  2. Almonds: I exploit salted almonds for a candy/salty crust, however you need to use unsalted almonds when you favor. I like to recommend almond slices as a result of these are what you will use to garnish the highest of the cheesecake, if desired. We love toasting the almonds for the garnish on prime of the cheesecake. To toast, unfold about 1/three cup of sliced almonds on a lined baking sheet. Bake at 350°F (177°C) for about 6-7 minutes or till flippantly browned. Cool utterly earlier than utilizing as garnish.
  3. Chocolate chips: I like to recommend mini chocolate chips for teeny bursts of chocolate all through the cheesecake. They seem to be a fantastic measurement. You need to use common measurement chocolate chips if wanted. I like to recommend 1 and half cups common measurement chocolate chips.
  4. Various technique for the water tub: Some readers have baked cheesecakes with a big pan of scorching water on the rack beneath the baking cheesecake. On this method, the cheesecake doesn’t bake instantly in a roasting pan of water. I’ve tried this technique and it really works like a appeal!! This can be a fantastic various if you don’t personal a big roasting pan or are nervous about your springform pan leaking. Merely place a big baking pan full of 1 inch of scorching water on the underside rack of the oven with the cheesecake within the middle of the oven. You might want so as to add extra scorching water in the course of the cooking course of because the water will evaporate. If utilizing this technique, I like to recommend you continue to wrap the springform pan with aluminum foil to stop any steam from creeping into the springform pan.
  5. Amaretto whipped cream: I add 1 Tablespoon of amaretto liqueur to the selfmade whipped cream. That is optionally available. No different modifications to the recipe, simply add the 1 Tbsp of liqueur once you add the vanilla extract. Scrumptious!
  6. Do this: Including the zest from 1 orange to the cheesecake batter tastes sensational! It is elective, however every time we add it– everybody raves.

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