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White Chocolate Amaretto Cheesecake

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a slice of cheesecake made of white chocolate

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White Chocolate Amaretto Cheesecake is a decadent creamy cheesecake loaded with chopped almonds, amaretto, topped with a luscious level of sour cream, and topped with loads of slivered almonds. 

For the last few years I have been drooling over this White Chocolate Amaretto Cheesecake that I pinned on my Pinterest board. I have an entire board devoted to Cheesecake. (Why? Because…ummmm Hello….it’s CHEESECAKE!!!)

 I decided Easter was the perfect excuse to try this one out for Mother’s Day? (Trust me…it makes sense in the blogger Universe I live in! I’m getting SO excited about Thanksgiving dinner for the 4th of July! lol)

This cheesecake lived up to all my expectations and more!

I don’t want you to be afraid to make a cheesecake. They seem completely intimidating…but they are so much easier than you think. One key is to have everything “prepped” before hand. Example: chop all the almonds really fine before you begin.

Let’s take this a step at a time….

How To Make White Chocolate Amaretto Cheesecake

First is the crust. I LOVE this crust! I love this whole cheesecake. In fact…it may be my new favorite!

Preheat your oven to 325 degrees. Grease a 9 inch Springform Pan, wrap the outside of your pan with foil, and set aside. This is for your “water bath”. I started water bath baking, on all my cheesecakes, about 2 years ago… and no more “cracks”! It’s a beautiful thing friends! (I may start personal water bath baking to see if I can eliminate my cracks!)

spring form pan wrapped in foil for water bath

Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto. Spread the crust in your pan evenly and press half way up the sides. Set aside.

Tip: I use a drinking glass, or another small rounded object, to press the crust up against the sides. It works perfectly every time.

Graham cracker crust

In your mixer, cream 4 packages of cream cheese with 1 1/2 cups of sugar until smooth. Add the eggs in one at a time, beating until just combined after each addition.

Tip: Crack all your eggs into a measuring cup. When it’s time to add the eggs…slowly pour one egg yolk into the mixer as it is beating. The eggs will slip out one at a time and you’ll never worry about shells getting into your cheesecake.

White Chocolate Amaretto Cheesecake Filling

Add the almonds, the Amaretto, almond extract, vanilla extract, pinch of salt and combine. Stir in finely chopped white chocolate.

Tip: Use your food processor to chop that white chocolate and your almonds.

Cheesecake filling with white chocolate added in

Pour the filling into the crust lined springform pan. Place your springform pan inside another larger pan at least 2 inches deep. (I use a larger cake pan.) Add 1 inch of water between the springform pan and the cake pan. Your springform pan should now be sitting in the “water bath”.

Bake for 55-65 minutes, or until the cheesecake is almost set.

Let’s talk for a second about the term “almost set”. In my humble opinion this is the trickiest part of making cheesecake. If you can gently shake the pan and only a small circle in the center jiggles…it is set! The center will finish cooking as it cools.

Here’s the best explanation I can give ya, and it only applies to “soft grannies” like myself.

Not “set” is like you’re waving good-bye to someone… and that “arm wing” flaps all around and slaps you in the face…equals…leave it in the oven!

Set: If you shake that pan and it reminds you of your boobs at 20…take that sucker out of the oven! (Got it?! Good!)

Now if you’re husband walks into the kitchen and finds you shimming all around the cheesecake…it’s up to you to explain!

White Chocolate Amaretto Cheesecake in spring form pan and in the water bath

Once the cheesecake is almost “set” (You’re never gonna think about it the same are ya? lol) remove it from the oven and let it stand for 5 minutes.

While it is “standing” mix together the topping ingredients in a small bowl. Spread the sour cream topping evenly over the top of the cheesecake and bake another 5 minutes. This will “set” the topping.

I was so excited about this step. Truthfully, I was a little skeptical about it. I’ve always had recipes that called for me to spread the sour cream topping on after it had completely cooled. It always left it “wet”. This technique gently bakes and sets that topping. It is wonderful.

sour cream topping ready for the oven

Remove your cheesecake from the oven and let it cool in the pan for 10 minutes.

Carefully, take the cheesecake out of the water bath and place on a cooling rack.

This next step was a new one for me too… Take a knife and carefully go around the edges of the pan to loosen. Leave the cheesecake in the Springform pan. Allow to continue to cool on the cooling rack. This will give your cheesecake a nice smooth look once it is chilled and you need to remove the Springform pan.

Sprinkle with sliced almonds.

cheese cake topped off with loads of slivered almonds

Chill over night before serving.

Looks at that smooth beautiful edge. Isn’t that something? I was so tickled with how this cheesecake turned out. It’s such a show stopper!

Almond Amaretto Cheesecake

To cut, run a sharp knife under hot water between each cut. This will give you a nice clean-cut, each and every time.

Slice of Almond Amaretto Cheesecake

I’m so glad that I didn’t waste two years drooling over this Cheesecake to be disappointed. The white chocolate is very subtle in this cheesecake. The Amaretto is equally as subtle. I love the bits of almonds in the crust and cheesecake. This recipe is just a perfect combination of flavors and textures.

My husband L.O.V.E.D. this dessert so much. I thought nothing could ever top the Tiramisu Cheesecake. I was wrong! I know if you love almonds and creamy rich cheesecake…you’ll love this Epic dessert as much as we did.

If you enjoyed this recipe you might also enjoy these other Cheesecake Recipes

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Thanks for stopping by my Nest!

Norine's Nest Signature

White Chocolate Amaretto Cheesecake

White Chocolate Amaretto Cheesecake

Rich creamy white chocolate amaretto cheesecake topped with slivered almonds. A decadent dessert.


For the Crust:

  • 2 1/2 cup graham cracker crumbs (roughly 2 bags from a box)
  • 1/4 cup plain almonds, chopped very fine in a food processor
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 Tbsp Amaretto

For The Filling:

  • 4 (8 oz.) packages Cream Cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 3 Tbsp. Amaretto
  • 3/4 tsp. vanilla extract
  • 1 tsp. almond extract
  • pinch of salt
  • 1/4 cup almonds, chopped very fine in a food processor
  • 2 oz. Baker's Premium White Chocolate, finely chopped

For Topping:

  • 1 (16 oz.) container sour cream
  • 1/4 cup sugar
  • 1 tsp. almond extract
  • 1/2 cup sliced almonds for garnish


  1. Grease a 9 inch Spring form pan, cover outside of pan with foil, set aside.
  2. Preheat your oven to 325 degrees
  3. Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.
  4. Spread the crust into your pan evenly and half way up the sides, while pressing down firmly. Set inside a larger cake pan, preparing for the water bath method of baking.
  5. Set aside.
  6. In your mixer, cream the cheese with the sugar until smooth.
  7. Add the eggs, one at a time, beating until just combined after each addition
  8. Add the almonds, the Amaretto, almond extract, vanilla extract, pinch of salt and combine.
  9. Stir in the chopped white chocolate.
  10. Pour the filling into the crust. Add one inch of water between the cake pan and the springform pan being careful not to get any into the cheesecake.
  11. Bake for 55-65 minutes, or until the cheesecake is almost set.
  12. Meanwhile, mix together the topping in a small bowl.
  13. When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
  14. Spread sour cream topping evenly over the cheesecake and bake another 5 minutes.
  15. Remove from oven. Let it set in the pan for 10 minutes. Remove the cheesecake from the water bath and set on a cooling rack.
  16. Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Springform Pan.
  17. Sprinkle with sliced almonds.

Nutrition Information:


20 servings

Serving Size:


Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 92mgCarbohydrates: 32gFiber: 1gSugar: 26gProtein: 3g




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Linda Jacob

Wednesday 24th of March 2021

This looks fabulous. I love making cheesecakes and haven't made one in a while. I also love dark chocolate, so I think I will switch out the white chocolate for dark chocolate mini chips. Also thinking about adding a ganache instead of the sour cream on top, or maybe drizzling some over the almonds on top. Thanks for the inspiration. And yes, so many things are not "set" as they used to be. I can barely remember 20 year old boobs.

Gabriela Morera Rosenkilde

Tuesday 4th of August 2020

Hi This looks amazing, I know it's been awhile since you posted this, but I'm new to the party! Question: Does the sour cream make it very tangy, I'm not a big fan of sour cream/yogurt and such, can I substitute it for something less curdled milk tasting? Hope everyone is safe and sound

Monday 10th of August 2020

Hi Gabriela! Welcome to the Party! Great question. To be honest I don't taste the sour cream in this least not the tang of it. Sour Cream adds a creamy texture to the cheesecake. You could substitute it with Mascarpone Cheese. It's a great substitute. A little pricey compared to sour cream, but it will work. I hope you enjoy this cheesecake. It's really a yummy dessert. Thanks for visiting. Hope you come back soon. Happy Nesting! Norine


Tuesday 17th of September 2019

Omg best recipe ever, I had a cheesecake similar to this at a restaurant and was persistent on recreating the recipe I searched for this recipe obsessively and came across yours I made this for family dessert and everyone loved it!!! ?

Tuesday 24th of September 2019

Hi! I'm SO glad you found this recipe here at my Nest! I LOVE this cheesecake! Okay let's be honest...I love ALL cheesecake...but I really LOVE this one. lol I really appreciate you stopping by and sharing with me. Hope this becomes a long time favorite at your Nest. ~Norine

Courts Allen

Tuesday 14th of May 2019

Hi! Im making this today.. wondering how it would taste without amaretto? Or how it would taste if I substituted Kraken? Lol.

Tuesday 14th of May 2019

Hi Courtney! You can substitute almond extra instead of using amaretto. You wouldn't have to use as much since it is more condensed. Kraken being more of a Rum than an amaretto would greatly change the taste in this cheesecake. However, if you want a Rum cheesecake...go for it! lol That actually gives me a great idea for a dessert! LOL Thanks for the inspiration. Hope I was able to help you as much as you helped me! Have a Great week! Happy Nesting! ~Norine


Saturday 19th of May 2018

Hi! Question on almond extract in #8.....I only see almond extract once in the ingredients and that's for the topping, I don't see it twice? What am I missing? Does almond extract go in both mixture and topping?

Saturday 19th of May 2018

Hi Sherri! Sorry I didn't see this sooner. I've been out back staining my deck! You did not miss anything. I missed it. I try very hard to triple check everything and I missed the 1 teaspoon of almond extract in the filling. Honestly with the 3 Tablespoons of Amaretto it may not even be missed, but I sure appreciate you asking. I'm so sorry and hope my mistake didn't cause you too much stress. Enjoy the Cheesecake. It's one of my favorites! Happy Nesting! Norine

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