Amaretto Cheesecake III

Amaretto Cheesecake III

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"A very yummy cheesecake made with amaretto. Serve topped with fresh berries."
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1 h servings 236 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
  2. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
  3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
  4. Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.


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I followed the hints on this site to make a good cheesecake and this recipie still turned out very shallow. Looked more like a tart than a cheesecake, although the texture and taste were very go...

A classic (and delicious!) amaretto cheesecake.

Sorry !!! This was not good to us. I think it was the sour cream topping. We love sour cream but not on cheesecake.

I do admit it was a little thin, however it was so very good. I would make it again. Everyone loved it!

The flavor of this cheesecake is great but after reading reviews, and knowing I like a thicker cheesecake, I decided to double the filling ingredients. I topped it with a bag of frozen bing cher...

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