If you have ever wondered why elastic was invented, it was so people could wear stretchy pants during the holidays and not feel bad about eating cookies, pies and cheesecakes. Seriously, it’s true. Go look it up.
Mrs. Hillbilly’s amaretto cheesecake is the freakin’ bomb, and if you are a big fan of cheesecake and have access to a liquor cabinet, drop everything and go make this right now.
You can thank me {and Mrs. HB} later.
So without further ado, here it is folks, the best cheesecake on the planet.
Mrs. Hillbilly’s Amaretto Cheesecake Recipe
Ingredients
Scale
Ingredients for Crust
- 6 oz melted butter
- 2 cups graham crackers finely ground
- 1/2 cup slivered almonds (, toasted)
- 1/4 cup amaretto
Ingredients for Cheesecake Filling
- 2 pounds cream cheese (, softened)
- 1 1/4 cup sugar
- 4 large eggs
- 3/4 cup amaretto
- pinch of salt
- 2 cups sour cream
- 1/4 cup sugar
- 1/4 cup amaretto
Ingredients for Topping
- 2 cups Powdered Sugar
- 1 cup Amaretto
- 1 ounce {1/4 stick} butter
Instructions
- Preheat oven to 350
- Spray a 12″ spring form pan and set aside.
- Toss the first four ingredients in a food processor and pulse until mixture is well combined.
- Press graham cracker mixture up the sides and bottom of the spring form pan.
- Bake crust for 10 minutes and let cool.
- In a mixing bowl combine the cream cheese and sugar together until nice and smooth, make sure to stop the mixer every once in a while to scrape the sides and bottom of the bowl down {about 3-4 minutes}. Add salt.
- Add eggs one at a time keeping the mixer on it’s lowest setting until all the eggs have been incorporated into the batter. Fold in amaretto.
- Pour cheesecake mixture into the graham cracker crust and bake for 40 minutes or until the center has set.
- Remove cake from the oven and let it cool for 10 minutes.
- To prepare the cheesecake topping combine the sour cream, amaretto, sour cream and sugar together until smooth.
- Pour over cheesecake, and return the cake to the oven to cook for another 10 minutes.
- Remove from the oven, cool for 30 minutes and refrigerate in the spring form pan overnight. The next morning carefully remove the pan and place on a serving platter.
- Mrs. Hillbilly also likes to include a jar of sauce with her amaretto cheesecake but it is totally optional {but super yummy}.
- To make the sauce simply heat the butter, amaretto and powdered sugar in a small saucepan and wish until smooth.
- Pour into 8 ounce canning jars and chill.
SHARE:
Jen J says
O.M.G. – if I make this do I have to share with anyone?
queen of string says
I am pretty sure that’s a single serving right there Jen J! LOL
Lyn says
Did she use lazzaroni or de estazi amaretto?
michelle guilmet-buck says
Back in the 80’s Dilatante Ice Cream made an Amaretto & Cream flavored ice cream. I adored it. I’ll bet this cheesecake tastes a lot like that!
Annabel Lee says
This is definitely a recipe to make, after the holidays, after the cookies are gone. Would be good for my mother’s birthday in January. Never know what to get her, but at least I have the cake planned.
Jamie says
Do you think you could feed this to kids with all the liquor in it? What do you think? Looks yummy!
Annabel Lee says
The alcohol in the cheese cake should cook off with the baking, the sauce is heated and the topping is baked 10 minutes. I would think the alcohol would have cooked off by then. You are just left with the delicious flavor.
Jamie says
Thank you, that’s what I thought but I wanted another opinion! I might just have to try this tomorrow!
Vicki N. Hammons says
Good morning,
I was so happy to find this recipe. The one I have is in storage with my belongings. I’ve been wanting to make this cheesecake for awhile. I do have a quick question, in your paragraph with instructions for mixing cheesecake ingredients, you didn’t mention when to add the 3/4 cup of Amaretto. I’m guessing that it is folded in as the last step before pouring but would like to confirm this. Please let me know. Thank you again for this delicious sounding recipe. Have a great day.
Mavis Butterfield says
Yes. Fold in the amaretto. 🙂
Vicki N. Hammons says
Thank you for replying so quickly. I went ahead and made the recipe beforr I seen your response and it was a huge hit:) Raves from everyone! I didnt have a food processor so I just pressed the crust with the slivered almonds, as is into the spring form pan. It was a little crumbly around the edges but I just sprinkled the crumbs onto the top. Also, I didn’t hsve a 12″ spring form pan so I poured most of thebatter into a 10″ s/f pan and the remaining batter into a regular pre-made Graham crust and just sprinkled the crust with some amaretto before I poured in the filling.
Again, thank you so much for the recipe and the delightful blog.
Mavis Butterfield says
You bet. 🙂 I look forward to Mrs. HB’s cheesecake every year, it’s delicious.
Vicki N. Hammons says
Another question…does Mrs. HB have a Sweet Potato pie recipe that is just as awesome? And if so, would she mind sharing it? I love that pie and my Big Mama used to make UT for me but She has had several strokes and can’t talk now. I know I should gave gotten it from her before but you just don’t think these things will happen to your loved ones so soon.
Linda says
Did anyone have problems with crust? Mine was very wet. I ended up adding a lot more breadcrumbs to make to consistency of picture.
Karen C says
I made this cheesecake last night and I can’t wait to cut into it. One question, what do you do with the amaretto sauce at the end? I’m assuming you pour it on top when you serve it.
Thanks!
Karen
Mavis Butterfield says
Yes, Mrs.HB warms the sauce up and serves it along side the cheesecake. 🙂
Marita Compton says
made this cheesecake for Easter and it was fabulous. My sauce came out very liquidity. Is it suppose to be liquid or thicker than a liquid?
Mavis Butterfield says
The sauce is thin but thickens when it’s refrigerated overnight. 🙂
Moma says
This cheesecake is looking amazing made it last night and taking it to a party tonight! One thing I noticed you have the sliced almond on top did you add those before the final bake or did you add after. I will try to toast them now and put them on but not sue if they will stick.
Thanks for this amazing cheese cake recipe!
Mavis Butterfield says
After baking. 🙂
Zoe says
Hi – I am going to try this recipe but thought about baking it in a water bath – thoughts?
Carme says
Hi Mavis I don’t know if you saw my 2 comments or not but maybe you don’t get a notice I don’t know how the comments work. Anyway I’m wondering if I can put almonds inside the cheesecake or will they fall to the bottom? Second question is how much topping for just this recipe if I’m just trying it out for my first time ? I’m not sure if it will be too sweet for some people.
Mavis Butterfield says
Hi Carme,
I just edited the recipe to make it more clear. You toss the first four ingredients in a food processor and pulse until mixture is well combined.
The extra slivered almonds are just for decoration.
As far as the topping goes, we have always just served it warmed alongside the cheesecake and have let other people decide if they would like to add it on top of their slice or not.
I apologize for not seeing your comment earlier. If you have more questions left me know.
Gayle Taylor says
For the sauce do you just make another batch of the topping and pour it into a jar?