I made this recipe after staring at my bottle of Amaretto I had purchased for another recipe. I couldn’t waste this sweet almond liquor, but wasn’t sure what I wanted to use it for. I had recently purchased my first springform pan with the intentions of trying to make cheesecake. So, after researching hundreds (yes, I mean hundreds) of cheesecake recipes, I created my own version that includes the yummy Amaretto and almond cookies for the crust instead of the traditional graham cracker ones. I found, in my research, that there are countless cooking methods, temps and times to create the perfect cheesecake without the unsightly cracks. I settled on one from a recipe I found and had to change it a bit to work for this recipe. To my delight, my cheesecake turned out beautiful! No need to cover it’s perfect top with sauces or fruit to camouflage cracking. I did, however have a can of Cherry Pie filling in my cupboard that was begging to become drunk and happy with amaretto and sit so pretty atop my latest dessert creation….these are the results, enjoy!
Ingredients for crust:
1 1/2 cup crushed almond cookies (I used a rolling-pin, but your food processor will work fine without the workout)
4 TBS melted butter
1 TBS sugar
Combine ingredients in a bowl. Press firmly in an 8 inch Spring Form pan.
Ingredients for Filling
2 8oz packages cream cheese (room temperature)
3/4 cup sugar
1/2 cup sour cream (room temperature)
1 tsp Vanilla
2 1/2 TBS Amaretto Liquor
3 eggs (also at room temperature)
Pre-heat oven to 325 degrees.In a large mixing bowl, cream together cream cheese and sugar until light and fluffy. Add sour cream, blend on low until mixed. Add Amaretto and Vanilla, mix. With mixer on low, add eggs one at a time. Finish blending until eggs are well incorporated. Pour into pan over crust. bake in oven for 35 minutes. Turn off oven, leaving the door ajar, allow cheesecake to finish cooking and cooling for 1 hour. Remove cheesecake and cool in refrigerator (overnight is best, but this may be too tempting even for the best of us)
1 21 oz can of Cherry Pie filling
2 TBS Amaretto
Mix filling with Amaretto and chill in a bowl with the cheesecake to allow flavors to blend.
Top cheese cake with Cherry filling and garnish with sliced almonds if desired.