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Amaretto Cheesecake

Yields1 ServingPrep Time30 minsCook Time25 minsTotal Time55 mins

Booze and berries work well together just try it.

 The recipe is adapted from Carolyn's Pumpkin Cheesecake (crust) and iChef (cheesecake filling).
 For Crust:
 1 and 1/4 graham crumbs
 1/4 cup sugar
 1/3 cup butter
 For cheesecake batter filling:
 1lb cream cheese
 3/4 cup sugar
 3 eggs
 1 ts Vanilla extract
 3 tb Amaretto
 3/4 cup Sour cream

For crust:


Blend grahams, sugar and butter in food processor until the crumbs clump up and all the ingredients are uniform for the crust. Press into a spring form pan and pre-bake five minutes at 350 degrees in the oven.



For filling:


Blend cream cheese and sugar in blender. Add each egg individually (blending between adding the next egg). Add vanilla and 3 table spoons of amaretto. We people from Wisconsin give you the whole shot and don't cut back. Add sour cream and blend to smooth batter consistency. Pour batter on top of your crust into the spring form pan. Bake in oven at 325 degrees for 25 minutes until set or put on a baking sheet and ad two cups of water for water bath and cook to 35minutes with this method. The second method seems to help keep the cheese cake from cracking. After the oven time is met, turn the oven off and let the cheese cake cool an hour.



As you l can see in the photo I decorate with shaved almonds, blueberries and strawberries fresh. The cheesecake goes perfectly with these berries and nuts. You however can put whatever you thing would be good on the cheesecake on it to decorate. This cheesecake is fun to serve on the fourth of July because it is at the end of strawberry harvest in in the peak of blueberry harvest in the Midwest. It also looks red, white and blue for the jingoist in you.

Nutrition Facts

Serving Size However many servings you want to cut out of it.