Creamy Amaretto Cheesecake

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This homemade Amaretto Cheesecake is thick, creamy, and full of Amaretto flavor. It’s paired with a vanilla wafer crust, topped with a soft and fluffy mousse, then finished off with a sprinkle of sliced almonds. You won’t be able to stop eating it!

Boozy Homemade Amaretto Cheesecake

A few years ago, I had the privilege of visiting the ALDI test kitchen in Illinois, and I fell head over heels in love with their Amaretto cheesecake. If you know me, you know I had to recreate it on my own. And I am super glad I did – the amazingness of this cheesecake truly can’t be put into words.

Even you chocolate lovers won’t be able to resist this luxurious dessert. The creamy Amaretto-spiked cheesecake filling, the buttery wafer crust and the fluffy homemade mousse make a seriously heavenly trio. And don’t forget the crunchy sliced almonds that top it all off. This cheesecake is wonderful and has become a big favorite!

If you’d like to make a booze-free cheesecake, you have that option as well. The filling and the mousse would both taste great with an amaretto coffee creamer in place of the Amaretto. You just may want to bump the almond extract up to about a tablespoon. Either way, you simply have to try this recipe. The result is pure cheesecake bliss!

What is Amaretto?

Amaretto is a sweet, almond-flavored liqueur that was created in Saronno, Italy. It has delicate undertones of cherry and vanilla, and it’s a key ingredient in many popular cocktails. Because of its irresistible dessert-like flavor, it’s often added to baked goods like this cheesecake.

Recipe Ingredients

Let’s dive into the ingredients you’ll need for each component of this cheesecake:

For the Wafer Crust

• Vanilla Wafer Crumbs: I recommend crushing up the wafers in a food processor or a high-speed blender.
• Butter: Melted.
• Sugar

For the Amaretto Cheesecake Filling

• Cream Cheese: Bring this to room temperature so that you don’t end up with a lumpy batter.
• Sugar
• Flour: The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks.
• Sour Cream: For a smooth and velvety cheesecake.
• Almond Extract: To supplement the Amaretto flavor.
• Amaretto Liqueur
• Eggs: These should also be brought to room temperature.

For the Amaretto Mousse

• Heavy Whipping Cream: Keep your heavy cream in the fridge until you’re ready to make the mousse. It needs to be cold to whip properly.
• Powdered Sugar: This gives the mousse some structure and keeps it stable.
• Amaretto Liqueur
• Almond Extract
• Cream Cheese: Brought to room temperature, so you don’t end up with lumps.
• Almonds: Sliced.

How to Make Amaretto Cheesecake

Before you add the filling to your cheesecake crust, you’ll have to partially bake it in the oven. This helps it get nice and crunchy, providing a solid base for the cake.

Make the Crust

1. Prep for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Combine Ingredients: Combine the crust ingredients in a small bowl.
3. Assemble in Pan: Press the mixture into the bottom and up the sides of the springform pan.
4. Bake: Bake the crust for 10 minutes, then set it aside to cool.
5. Add Foil: Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.

Make the Filling

1. Lower Oven Temperature: Reduce the oven temperature to 300°F.
2. Beat Cream Cheese, Sugar & Flour: In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Scrape down the sides of the bowl as needed.
3. Add Sour Cream & Flavorings: Add the sour cream, almond extract and amaretto and mix on low speed until well combined.
4. Add Eggs: Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour Into Crust: Pour the cheesecake batter into the prepared crust.
6. Assemble Water Bath: Place the springform pan inside of another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake: Bake the cheesecake for an hour and 15 minutes. The center should be set, but still jiggly.
8. Turn Oven Off: Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack Oven Door: Crack the door of the oven for 20-30 minutes to allow the cheesecake to continue cooling slowly. This process helps prevent cracking.
10. Refrigerate: Remove the cheesecake from the oven and the water bath wrapping and refrigerate it until it’s firm. This will take around 5-6 hours. Feel free to leave it chilling overnight.

Make the Mousse

1. Make Whipped Cream: Once the cheesecake has firmed up, make the mousse topping. Add the heavy whipping cream, powdered sugar, amaretto and almond extract to a large mixing bowl. Whip oh high speed until stiff peaks form. Set the whipped cream aside.
2. Beat Cream Cheese: In another bowl, beat the cream cheese until it’s nice and smooth.
3. Add Whipped Cream: Gently fold the whipped cream into the cream cheese in two parts until well combined.
4. Top Cheesecake: Remove the set cheesecake from the springform pan and place it on a serving platter. Top the cheesecake with about half of the mousse, then use the remaining mousse to pipe a border around the edge of the cheesecake. The mousse will be a little softer at first, but it will firm up as it cools in the fridge.
5. Add Almonds: Sprinkle the cheesecake with sliced almonds and store it in the refrigerator until you’re ready to serve it.

Do I Really Need a Water Bath?

Baking your cheesecake in a water bath not only prevents it from cracking, but it also makes for a super smooth and creamy cheesecake. It’s definitely worth the extra effort, and I don’t recommend baking your cheesecake without one. For more detailed instructions and tips to help prevent your water bath from leaking, check out this extensive guide.

Tips for the Best Cheesecake

I know homemade cheesecake can seem intimidating, but it really isn’t hard to make. There are just a few things to keep in mind.

• Use Room Temperature Ingredients: With the exception of the heavy whipping cream, you want to bring your chilled ingredients to room temperature before you make the cheesecake and the mousse. This helps everything combine with ease.
• Beat on Low Speed: Be sure to use low speed when you beat the cream cheese mixture for the cheesecake. Beating too quickly adds air into the batter, which can cause cracks to form while the cheesecake is baking.
• Avoid Overbaking: Turn off the oven when there’s about a 3-inch circle in the center of your cheesecake that jiggles when you gently shake it. It will firm up as the cheesecake cools.
• The Cooling Process is Key: Stick with the instructions in the recipe for cooling your cheesecake – if it cools too quickly, it can crack.
• More Tips and Tricks: Want more advice for making flawless cheesecake at home? Check out my Top 10 Homemade Cheesecake Tips and Tricks.

Serving Suggestions

This fancy layered dessert speaks for itself, so you definitely don’t need to pair it with anything. But when I tried my first Amaretto cheesecake at ALDI, they brought out this Moiselle Pink Moscato to go with it, and it was perfection! Sommelier Leslee Miller instructed us to leave some cheesecake on our tongues, then sip the wine and let the flavors come together. It was like I was eating the tastiest cherry ever!

Needless to say, I never serve this cheesecake without a glass of pink Moscato on the side. It’s such a heavenly combination of flavors!

How to Store Homemade Cheesecake

Leftover Amaretto cheesecake should be stored well-covered in the fridge. Enjoy it within 3-4 days for the best results.

Can I Freeze This?

Yes, this cheesecake can be stored in the freezer for up to 2 months. Wrap the entire thing or individual slices in two layers of plastic wrap. Thaw out frozen cheesecake in the fridge overnight before enjoying it.

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More Easy Cheesecake Recipes

Cheesecake is a fabulous dessert option for any and every occasion you could think of. Check out these recipes next!

• Pecan Praline Cheesecake
• Raspberry Amaretto Cheesecake Trifles
• Caramel Apple Blondie Cheesecake