Amaretto Almond Cheesecake (Print Version)
Smooth cheesecake with almond liqueur and crunchy toasted almonds for an elegant finish.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup granulated sugar
→ Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1/4 cup spiced rum
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon ground cinnamon
→ Topping (optional)
10 -
Whipped cream
11 -
Ground cinnamon
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
02 -
In a large bowl, beat cream cheese and sugar until smooth. Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in spiced rum, vanilla extract, and cinnamon until evenly combined.
03 -
Pour filling over the cooled crust. Bake for 55 to 60 minutes until the center is nearly set. Turn off the oven and leave cheesecake inside with the door ajar for 1 hour to finish cooking gently.
04 -
Refrigerate for at least 4 hours or overnight to firm up. Before serving, optionally garnish with whipped cream and a dusting of ground cinnamon.
# Additional Notes:
01 -
Allow the cheesecake to cool gradually in the oven to prevent cracking and ensure a creamy texture.