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.
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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!)
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.
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.
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.
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!
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.
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.
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!
To cut, run a sharp knife under hot water between each cut. This will give you a nice clean-cut, each and every time.
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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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
- 1 (16 oz.) container sour cream
- 1/4 cup sugar
- 1 tsp. almond extract
- 1/2 cup sliced almonds for garnish
- Grease a 9 inch Spring form pan, cover outside of pan with foil, set aside.
- Preheat your oven to 325 degrees
- Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.
- 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.
- Set aside.
- In your mixer, cream the cheese with the sugar until smooth.
- Add the eggs, one at a time, beating until just combined after each addition
- Add the almonds, the Amaretto, almond extract, vanilla extract, pinch of salt and combine.
- Stir in the chopped white chocolate.
- 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.
- Bake for 55-65 minutes, or until the cheesecake is almost set.
- Meanwhile, mix together the topping in a small bowl.
- When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
- Spread sour cream topping evenly over the cheesecake and bake another 5 minutes.
- 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.
- Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Springform Pan.
- Sprinkle with sliced almonds.
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Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality
Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan Bakeware with Cleaning Cloth
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 92mgCarbohydrates: 32gFiber: 1gSugar: 26gProtein: 3g