White Chocolate Amaretto Cheesecake
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” beforehand. 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 halfway 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 goodbye 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 your 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 overnight 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 showstopper!
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 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
Remember to sign up for my weekly Newsletter. It goes out every Monday evening. I promise NO Spam! I hate it as much as you do!
Thanks for stopping by my Nest!
White Chocolate Amaretto Cheesecake
Ingredients
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
Instructions
- 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.
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.
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
Hi Gabriela!
Welcome to the Party! Great question. To be honest I don’t taste the sour cream in this cheesecake…at 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
I had this cheesecake at a restaurant one time and fell in love, when I got home I searched for recipes on how to make this cheesecake I made it one time for a family dinner and it was gone before I could have a piece. I made another one for thanksgiving for tomorrow and I will be cutting a piece out for myself before everyone gets to it!!! Lol thank you this cheesecake has become a tradition for family gatherings.?
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!!! ?
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
Hi! Im making this today.. wondering how it would taste without amaretto? Or how it would taste if I substituted Kraken? Lol.
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
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?
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
Hi Norine,
just found this fantastic recipe on Pinterest and tumbled into your Nest ;-). It sounds absolutely delish! Got to make it soon. Just a question regarding the sliced almonds for the topping. They look a bit thicker than the sliced store bought once? How did you slice them? I do not have a Kitchen Aid (yet) which means no extra Gadgets to help there. Thanks again for this yummy recipe and for a good laugh – got to send this to a friend so she can share the laughter!
Have a lovely day!
AngK
Hi AngK!
First…make this cheesecake! It’s amazing! Second…I may have cheated on the sliced almonds. I didn’t slice them myself. I bought them in a huge bag from Costco. They are Marianai Sliced Premium Almonds. Seriously the best sliced almonds I have ever used. If you don’t have a Costco you can order them off of Amazon. A 2 lb. bag runs $14.75 with Prime shipping if you have Prime. Such great almonds and perfect for this Cheesecake.
Let me know if you make this and how you like it. Thanks for stopping by.
Have a Wonderful Week.
~Norine
Oh my goodness this is the BEST recipe instruction I have ever read! My husband had to come check on me because I kept laughing so hard. And you are correct I will never see a cheesecake as ‘set’ the same way again. LOL!! Can’t wait to make this for the family for Christmas Eve. Thanks from Southern Oregon!
Hi Michelle!
I’m so flattered that you liked my instructions. Thank you for sharing that we were able to share a laugh or two over this recipe. 😉 I don’t think the Food Network will be calling me any time to share my method for “set” cheesecake! lol I hope your family loves this Cheesecake as much as we do. Have a VERY Merry Christmas and a Happy, Healthy, New Year! You made my day!
Happy Nesting!
~Norine
Hello Norine. Congrats from Paris (France) for this lovely recipe! I shall try it for my Mum’s 95th B’day in 2 weeks. All the best! Dagmar
Hi Dagmar!
Paris (France)…WOW! How wonderful! Your Mum is having her 95th Birthday? That is spectacular! Please wish her a very Happy Birthday…what an amazing life she must have. I hope she loves this White Chocolate Amaretto Cheesecake. I know I would LOVE it for my birthday…especially if I got to eat it in Paris! 😉 Thank you so much for sharing with me and for visiting my Nest! Have a wonderful weekend and a lovely birthday celebration in two weeks. 🙂
~ Norine
I’ll take a slice!!! That looks incredible.
Thanks Julia! You’re the best! 🙂