"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Chocolate & Almond Amaretto Cheesecake Recipe

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White Chocolate & Almond Amaretto Cheesecake image


This recipe for White Chocolate & Almond Amaretto Cheesecake, by , is from Goetze Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nicole Goetze


For the Crust:
1 1/2 cup graham cracker crumbs (roughly 1.5 bags from a box)
1/4 cup plain almonds, chopped very fine in 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
3/4 cup sugar
4 eggs
3 Tbsp. Amaretto
1 tsp. almond extract
3/4 tsp. vanilla extract
pinch of salt
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

1. Grease a 9 inch Springform Pan and set aside.

2. Preheat your oven to 325 degrees.

3. Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.

4. Spread the crust into your pan evenly and half way up the sides, while pressing down firmly. Set aside.

5. With a mixer, cream the cheeses with the sugar.

6. Add the eggs, one at at time, beating until just combined after each addition.

7. Add the Amaretto, almond extract, vanilla extract, pinch of salt and combine.

8. Stir in the white chocolate.

9. Pour the filling into the crust.

10. Place your Springform pan on top of a baking sheet and bake for 55-65 minutes, or until the cheesecake is almost set.

11. Meanwhile, mix together the topping in a small bowl.

12. When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.

13. Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.

14. Remove from the oven and let it cool in the pan for 10 minutes.

15. Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Spring form pan, move to a cooling rack.

16. Sprinkle with sliced almonds.

17. After about an hour of cooling, place the cheesecake on a plate, still in the Spring form pan and place in the refrigerator to chill overnight.

18. The next day,remove the sides of the pan and slice. You can use a long knife dipped in very hot water to slice the cheesecake.

19. Serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.

Number Of Servings:
Number Of Servings:
Makes (1) 9 inch cheesecake, about 12 servings.
Personal Notes:
Personal Notes:
I made this cheesecake for several years for Christmas. Everyone loves it! It is a very popular request.




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