• Amaretto Irish Cream Cheesecake

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    • 1 1/2 c. vanilla wafer crumbs
    • 1/2 c. blanched whole almonds, roasted and finely minced
    • 1/4 c. melted butter
    • 1 Tbsp. Amaretto
    • 24 ounce cream cheese
    • 1 c. sugar
    • 4 x Large eggs
    • 1/3 c. whipping cream
    • 1/3 c. blanched whole almonds, toasted and grnd
    • 1/4 c. Irish cream liqueur
    • 1 x -1/2 c lowfat sour cream
    • 1 Tbsp. sugar
    • 1/2 tsp vanilla extract


    1. Combine first four ingredients. Firmly press mix proportionately on bottom of lightly greased 10-inch springform pan. Bake at 350 degrees for 10 min, then cold. Beat softened cream cheese at high speed with an electric mixer till light and fluffy. Gradually add in one c. sugar, beating well. Add in Large eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees for 50 min. Turn oven off and leave cheesecake in oven for 30 min. Combine lowfat sour cream and next 2 ingredients. Stir and spoon over cake. Sprinkle 1/4 c. almonds around the edge. Bake at 500 degrees for 5 min. Cold; chill.
    2. Makes 12 servings.

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