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.