Mrs. Hillbilly’s Amaretto Cheesecake Recipe

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amaretto cheesecake recipe

If you have ever wondered why elastic was invented, it was so people could wear stretchy pants during the holidays and not feel bad about eating cookies, pies and cheesecakes. Seriously, it’s true. Go look it up.

Mrs. Hillbilly’s amaretto cheesecake is the freakin’ bomb, and if you are a big fan of cheesecake and have access to a liquor cabinet, drop everything and go make this right now.

You can thank me {and Mrs. HB} later.

So without further ado, here it is folks, the best cheesecake on the planet.

amaretto cheesecake recipe

Crust

6 oz melted butter
2 cups grahm crackers finely ground
1/2 cup slivered almonds, toasted
1/4 cup amaretto

amaretto cheesecake recipe

Cheesecake

2 pounds cream cheese, softened
1 1/4 cup sugar
4 large eggs
3/4 cup amaretto
pinch of salt

how to make cheesecake

Topping

2 cups sour cream
1/4 cup sugar
1/4 cup amaretto

amaretto sauce

Amaretto Sauce

2 cups Powdered Sugar
1 cup Amaretto
1 ounce {1/4 stick} butter

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Directions

Preheat oven to 350

Spray a 12″ spring form pan and set aside.

Toss all the crust ingredients in a food processor and pulse until mixture is well combined. Press graham cracker mixture up the sides and bottom of the spring form pan. Bake crust for 10 minutes and let cool.

In a mixing bowl combine the cream cheese and sugar together until nice and smooth, make sure to stop the mixer every once in a while to scrape the sides and bottom of the bowl down {about 3-4 minutes}. Add salt. Add eggs one at a time keeping the mixer on it’s lowest setting until all the eggs have been incorporated into the batter. Fold in amaretto.

Pour cheesecake mixture into the graham cracker crust and bake for 40 minutes or until the center has set.

Remove cake from the oven and let it cool for 10 minutes.

To prepare the cheesecake topping combine the sour cream, amaretto,  sour cream and sugar together until smooth. Pour over cheesecake, and return the cake to the oven to cook for another 10 minutes.

Remove from the oven, cool for 30 minutes and refrigerate in the spring form pan overnight. The next morning carefully remove the pan and place on a serving platter.

Mrs. Hillbilly also likes to include a jar of sauce with her amaretto cheesecake but it is totally optional {but super yummy}.

To make the sauce simply heat the butter, amaretto and powdered sugar in a small saucepan and wish until smooth.  Pour into 8 ounce canning jars and chill.

amaretto cheesecake recipe

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Comments

  1. O.M.G. – if I make this do I have to share with anyone?

  2. Back in the 80′s Dilatante Ice Cream made an Amaretto & Cream flavored ice cream. I adored it. I’ll bet this cheesecake tastes a lot like that!

  3. Did she use lazzaroni or de estazi amaretto?

  4. Annabel Lee says:

    This is definitely a recipe to make, after the holidays, after the cookies are gone. Would be good for my mother’s birthday in January. Never know what to get her, but at least I have the cake planned.

  5. Do you think you could feed this to kids with all the liquor in it? What do you think? Looks yummy!

    • Annabel Lee says:

      The alcohol in the cheese cake should cook off with the baking, the sauce is heated and the topping is baked 10 minutes. I would think the alcohol would have cooked off by then. You are just left with the delicious flavor.

  6. Thank you, that’s what I thought but I wanted another opinion! I might just have to try this tomorrow!

  7. Vicki N. Hammons says:

    Good morning,
    I was so happy to find this recipe. The one I have is in storage with my belongings. I’ve been wanting to make this cheesecake for awhile. I do have a quick question, in your paragraph with instructions for mixing cheesecake ingredients, you didn’t mention when to add the 3/4 cup of Amaretto. I’m guessing that it is folded in as the last step before pouring but would like to confirm this. Please let me know. Thank you again for this delicious sounding recipe. Have a great day.

    • Mavis Butterfield says:

      Yes. Fold in the amaretto. :)

      • Vicki N. Hammons says:

        Thank you for replying so quickly. I went ahead and made the recipe beforr I seen your response and it was a huge hit:) Raves from everyone! I didnt have a food processor so I just pressed the crust with the slivered almonds, as is into the spring form pan. It was a little crumbly around the edges but I just sprinkled the crumbs onto the top. Also, I didn’t hsve a 12″ spring form pan so I poured most of thebatter into a 10″ s/f pan and the remaining batter into a regular pre-made Graham crust and just sprinkled the crust with some amaretto before I poured in the filling.

        Again, thank you so much for the recipe and the delightful blog.

        • Mavis Butterfield says:

          You bet. :) I look forward to Mrs. HB’s cheesecake every year, it’s delicious.

          • Vicki N. Hammons says:

            Another question…does Mrs. HB have a Sweet Potato pie recipe that is just as awesome? And if so, would she mind sharing it? I love that pie and my Big Mama used to make UT for me but She has had several strokes and can’t talk now. I know I should gave gotten it from her before but you just don’t think these things will happen to your loved ones so soon.

  8. Did anyone have problems with crust? Mine was very wet. I ended up adding a lot more breadcrumbs to make to consistency of picture.

  9. I made this cheesecake last night and I can’t wait to cut into it. One question, what do you do with the amaretto sauce at the end? I’m assuming you pour it on top when you serve it.
    Thanks!
    Karen

  10. This cheesecake is looking amazing made it last night and taking it to a party tonight! One thing I noticed you have the sliced almond on top did you add those before the final bake or did you add after. I will try to toast them now and put them on but not sue if they will stick.
    Thanks for this amazing cheese cake recipe!

  11. Hi – I am going to try this recipe but thought about baking it in a water bath – thoughts?

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