Silky Amaretto Cheesecake: Rich Almond Flavor in Every Creamy Bite

The first forkful melts on your tongue – velvety smooth cream cheese filling infused with warm, nutty amaretto liqueur, all atop a buttery, toasted almond crust that provides the perfect textural contrast.

After testing this amaretto cheesecake recipe fifteen times, I’ve perfected the balance of almond flavor that comes through clearly without overwhelming the tangy cheesecake base.

The secret lies in a dual approach: amaretto liqueur in the filling and almond extract in the crust, creating layers of flavor that make this so much more interesting than standard cheesecakes. Plus, my water bath method guarantees a crack-free top every single time.

Save

Why This Recipe Works

• Room temperature ingredients create a silky-smooth batter without overbeating, preventing the air bubbles that lead to cracks and uneven texture.
• Amaretto liqueur reduction concentrates the flavor while cooking off most of the alcohol, giving intense almond notes without making the filling too loose.
• Combination of cream cheese and mascarpone creates a more complex flavor profile and luxuriously smooth texture that stands up to the distinctive amaretto flavor.
• Slow cooling in the oven prevents the dramatic temperature changes that cause cheesecakes to crack as they contract too quickly.

Ingredient Notes & Substitutions

Amaretto liqueur forms the signature flavor base. Disaronno is my preferred brand for its smooth, authentic almond flavor, but any good quality amaretto works. If you prefer an alcohol-free version, substitute 1 teaspoon of almond extract plus 3 tablespoons of almond-flavored syrup (like Torani).

Mascarpone cheese adds richness and a subtle sweetness that complements the amaretto beautifully. If unavailable, you can substitute with an equal amount of additional full-fat cream cheese, though you’ll lose some of that silky texture.

Cream cheese provides the tangy base. Always use full-fat, brick-style cream cheese (not the spreadable tub variety) for proper structure. Philadelphia brand consistently performs best in my testing.

Almond meal in the crust enhances the almond flavor theme throughout the entire cheesecake. Look for blanched almond meal for a lighter color, or use almond flour which is more finely ground. In a pinch, pulse whole almonds in a food processor until finely ground.

Graham crackers form the traditional crust base. For an even more pronounced almond flavor, substitute half the graham crackers with amaretti cookies, those crisp Italian almond cookies.

Heavy cream adds richness and helps create that melt-in-your-mouth texture. Don’t substitute with half-and-half or milk – the fat content is crucial for proper texture.

Vanilla extract enhances the overall flavor profile. Use pure vanilla extract rather than imitation for the cleanest flavor that won’t compete with the amaretto.

Essential Equipment

9-inch springform pan is non-negotiable for a proper cheesecake. The removable sides allow you to release the cake without damaging it. Look for one with a tight seal and minimal gaps to prevent water seepage during baking.

Heavy-duty aluminum foil (the extra-wide 18-inch kind) is crucial for properly wrapping your springform pan for the water bath. Standard 12-inch foil often creates seams where water can enter, so wider foil that can completely encircle the pan in one piece is worth the investment.

Large roasting pan creates the water bath that surrounds your cheesecake. It needs to be at least 2-3 inches deep and large enough to fit your springform pan with an inch of space all around. The high sides safely contain the hot water during baking.

Stand mixer or high-powered hand mixer provides the consistent power needed to create the perfectly smooth filling. While you can mix by hand, achieving the proper texture takes significantly longer and risks undermixing.

Digital instant-read thermometer takes the guesswork out of determining when your cheesecake is perfectly baked. The ideal internal temperature is 150°F (65°C) at the center, ensuring a properly set cheesecake that remains creamy.ing to get rid of lumps. Set everything out about an hour before you start baking.

Save

Step-by-Step Instructions

Preparing the Amaretto Reduction

In a small saucepan, pour the amaretto liqueur and bring to a simmer over medium heat. Reduce the heat to maintain a gentle simmer and cook until the liqueur has reduced by half, about 5-7 minutes. You’ll end up with approximately ¼ cup of concentrated amaretto flavor.

Remove from heat and allow to cool completely. The reduction will thicken slightly as it cools, concentrating the flavor even further.

Making the Almond Crust

Position your oven rack in the lower third of the oven and preheat to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, almond meal, sugar, and salt, whisking to distribute evenly.

Pour in the melted butter and almond extract, then stir until the mixture resembles wet sand and holds together when pressed.

Transfer the mixture to your 9-inch springform pan and press firmly into the bottom and about 1 inch up the sides. Use a flat-bottomed measuring cup to compact the crust – this prevents it from crumbling when sliced.

Bake for 10 minutes until lightly golden and fragrant with a toasty almond aroma.

Remove from the oven and place on a wire rack to cool while you prepare the filling. Reduce the oven temperature to 325°F (165°C).

Preparing the Cheesecake Filling

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and mascarpone on medium-low speed until completely smooth, about 2 minutes. Stop and scrape down the sides and bottom of the bowl several times – any lumps now will remain in your finished cheesecake.

Add the sugar and beat on low speed until incorporated and the mixture looks slightly lighter in texture, about 1 minute.

Mix in the cooled amaretto reduction, heavy cream, vanilla extract, and almond extract until just combined. The batter should look uniform with no streaks.

Add the eggs one at a time on low speed, mixing just until each is incorporated before adding the next. Overbeating after adding eggs introduces too much air, which can cause cracks during baking.

Pour the filling into your cooled crust. The filling should come nearly to the top of the pan.

Baking in a Water Bath

Wrap the outside of your springform pan with 2-3 layers of heavy-duty aluminum foil, ensuring there are no seams where water could enter. The foil should come up to the top edge of the pan.

Place the wrapped cheesecake in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Carefully transfer the water bath setup to the oven.

Bake for 60-70 minutes until the edges are set but the center still jiggles slightly when the pan is gently shaken. If using a thermometer, the center should register 150°F (65°C).

Turn off the oven, crack the door open about an inch, and leave the cheesecake inside to cool gradually for 1 hour. This slow cooling prevents the surface from cracking.

Cooling and Serving

Remove the cheesecake from the water bath and peel away the foil. Run a thin knife around the edge of the cheesecake to loosen it from the sides of the pan.

Cool completely on a wire rack at room temperature, about 2 hours.

Cover and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to meld and the texture to set properly.

Before serving, release and remove the sides of the springform pan. For an elegant presentation, top with toasted sliced almonds, a light dusting of powdered sugar, or amaretti cookie crumbles.

Save

Expert Tips for Success

• Don’t rush the cream cheese softening process. Room temperature cream cheese (at least 1 hour out of the refrigerator) is essential for a perfectly smooth batter. Cold cream cheese will remain lumpy no matter how long you beat it.
• Avoid overmixing after adding the eggs. Mix just until each egg disappears into the batter. Overmixing incorporates air that expands during baking and contracts during cooling, causing cracks.
• Check your oven temperature with an oven thermometer. Most home ovens run either hot or cold by 25°F or more, which can significantly affect cheesecake texture.
• If you notice the cheesecake browning too quickly, loosely tent the top with aluminum foil while it continues baking.
• For perfectly clean slices, dip your knife in hot water and wipe dry between each cut. This melts through the creamy filling without dragging or creating messy edges.

Flavor Variations

Chocolate Amaretto Cheesecake

Add 8 ounces (226g) of melted and cooled bittersweet chocolate to the filling after incorporating the eggs. The combination of rich chocolate and almond flavors creates an extraordinary dessert reminiscent of fancy chocolate confections. Garnish with chocolate curls and sliced almonds.

Raspberry Amaretto Cheesecake

Swirl 1/3 cup of raspberry preserves into the top of the cheesecake batter before baking. Use a knife to create a marbled effect throughout the filling. The tartness of the raspberries beautifully balances the sweet almond flavor. Top with fresh raspberries before serving.

Coconut Amaretto Variation

Add 1/2 cup toasted coconut to the crust mixture and another 1/2 cup to the filling. The tropical notes of coconut pair surprisingly well with the warm almond flavor of amaretto. Garnish with toasted coconut flakes and sliced almonds for added texture and visual appeal.

Storage & Freezing

Properly stored in the refrigerator, amaretto cheesecake stays fresh for up to 5 days. Cover tightly with plastic wrap or place in an airtight container to prevent it from absorbing other flavors.

This cheesecake freezes beautifully for up to 2 months. You can freeze the entire cheesecake or individual slices:

• For the whole cheesecake: Cool completely and chill in the refrigerator overnight. Remove the sides of the springform pan, then wrap the cheesecake (still on the pan bottom) tightly in plastic wrap followed by aluminum foil.
• For individual slices: Place slices on a baking sheet and freeze until firm, about 2 hours. Then wrap each slice tightly in plastic wrap and store in a freezer-safe container. This allows you to thaw only what you need.

To thaw, transfer the frozen cheesecake to the refrigerator and let it thaw overnight. For individual slices, 4-5 hours in the refrigerator is usually sufficient. Always thaw cheesecake in the refrigerator, never at room temperature, to maintain food safety and proper texture.

FAQ

Can I make this cheesecake without alcohol?
Yes! Replace the amaretto liqueur with 1½ teaspoons of almond extract mixed with ¼ cup of apple juice or white grape juice reduced by half. This provides both the liquid and concentrated flavor without the alcohol.

Why did my cheesecake crack?
The most common causes are overmixing the batter (especially after adding eggs), baking at too high a temperature, skipping the water bath, or cooling too quickly. Using room temperature ingredients and allowing the cheesecake to cool gradually in the oven significantly reduces cracking risk.

How can I tell when my cheesecake is done?
The perfect cheesecake should still have a slight jiggle in the center – about a 2-3 inch circle in the middle should wobble slightly when gently shaken. The edges should be set and may have pulled away from the sides slightly. If using a thermometer, the center should register 150°F (65°C).

Can I make this in advance for a special occasion?
Definitely! This cheesecake actually improves after 24 hours as the flavors develop and meld. You can make it up to 3 days in advance and keep refrigerated, or freeze it up to 2 months ahead and thaw overnight in the refrigerator before serving.

My water bath leaked into my cheesecake. Is it ruined?
If water seeped in, your crust might be a bit soggy, but the cheesecake itself is probably fine. To salvage it, remove it from the springform pan and let it sit uncovered in the refrigerator for a few hours to help dry out the crust. Next time, try the double-protection method: wrap in foil, then place the springform pan inside a slightly larger cake pan or oven-safe pot before placing in the water bath.

Save

Amaretto Cheesecake

Recipe by Elle RiversCourse: DessertCuisine: Italian, AmericanDifficulty: Intermediate

Servings

12

slices

Prep time

25

minutes

Cooking time

1

hour 

10

minutes

Calories

425

kcal

Total time

9

hours 

Luxuriously smooth amaretto cheesecake with intense almond flavor, buttery almond crust, and silky mascarpone-cream cheese filling. Perfect special occasion dessert!

Ingredients

• For the Amaretto Reduction:

• 1/2 cup (120ml) – Amaretto liqueur

• For the Almond Crust:

• 1 1/2 cups (180g) – Graham cracker crumbs (about 12 full sheets)

• 1/2 cup (56g) – Almond meal

• 1/4 cup (50g) – Granulated sugar

• 1/4 tsp (1.5g) – Salt

• 6 tbsp (85g) – Unsalted butter (melted)

• 1/2 tsp (2.5ml) – Almond extract

• For the Cheesecake Filling:
  

• 3 packages (24 oz/680g) – Full-fat cream cheese (room temperature)

• 8 oz (226g) – Mascarpone cheese (room temperature)

• 1 cup (200g) – Granulated sugar

• 1/4 cup (60ml) – Amaretto reduction

• 1/4 cup (60ml) – Heavy cream (room temperature)

• 1 tsp (5ml) – Vanilla extract

• 1/2 tsp (2.5ml) – Almond extract

• 3 large – Eggs (room temperature)

• Optional Garnishes:

• 1/2 cup (45g) – Sliced almonds (toasted)

• 2 tbsp (15g) – Powdered sugar (for dusting)

• 1/4 cup (30g) – Crushed amaretti cookies

Directions

• Simmer amaretto liqueur in small saucepan until reduced by half (about 5-7 minutes). Cool completely.
• Preheat oven to 350°F (175°C). Position rack in lower third of oven.
• Mix graham cracker crumbs, almond meal, sugar, and salt in medium bowl.
• Add melted butter and almond extract, stir until mixture resembles wet sand.
• Press mixture firmly into bottom and 1 inch up sides of 9-inch springform pan.
• Bake crust 10 minutes until lightly golden. Cool on wire rack. Reduce oven to 325°F (165°C).
• Beat cream cheese and mascarpone on medium-low until completely smooth, about 2 minutes.
• Add sugar, beat on low until incorporated, about 1 minute.
• Mix in amaretto reduction, heavy cream, vanilla extract, and almond extract until combined.
• Add eggs one at a time on low speed, mixing just until each disappears.
• Pour filling into cooled crust.
• Wrap outside of springform pan with 2-3 layers of heavy-duty foil to prevent water leakage.
• Place wrapped cheesecake in large roasting pan. Fill pan with hot water halfway up sides of springform.
• Bake 60-70 minutes until edges are set but center jiggles slightly.
• Turn off oven, crack door open, leave cheesecake inside for 1 hour to cool gradually.
• Remove from water bath, peel away foil, run knife around edge to loosen.
• Cool completely on wire rack, about 2 hours.
• Cover and refrigerate at least 6 hours, preferably overnight.
• Before serving, remove sides of springform pan and garnish as desired.

Notes

• Use room temperature ingredients for the smoothest, lump-free batter that bakes evenly without cracks.
  Reducing the amaretto concentrates flavor while cooking off alcohol – don’t skip this step for best results.
  The water bath is essential for preventing cracks and ensuring a creamy texture throughout the cheesecake.