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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
- 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.
- Combine Ingredients: Combine the crust ingredients in a small bowl.
- Assemble in Pan: Press the mixture into the bottom and up the sides of the springform pan.
- Bake: Bake the crust for 10 minutes, then set it aside to cool.
- 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
- Lower Oven Temperature: Reduce the oven temperature to 300°F.
- 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.
- Add Sour Cream & Flavorings: Add the sour cream, almond extract and amaretto and mix on low speed until well combined.
- 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.
- Pour Into Crust: Pour the cheesecake batter into the prepared crust.
- 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.
- Bake: Bake the cheesecake for an hour and 15 minutes. The center should be set, but still jiggly.
- 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.
- 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.
- 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
- 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.
- Beat Cream Cheese: In another bowl, beat the cream cheese until it’s nice and smooth.
- Add Whipped Cream: Gently fold the whipped cream into the cream cheese in two parts until well combined.
- 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.
- 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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Amaretto Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 55 minutes
- Yield: 13
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This homemade Amaretto Cheesecake is thick, creamy, and full of Amaretto flavor. It’s paired with a crunchy 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!
Ingredients
For the Vanilla Wafer Crust
- 2 1/4 cups (302g) vanilla wafer crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
For the Amaretto Cheesecake Filling
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 tsp almond extract
- 5 tbsp (75g) amaretto liqueur
- 4 large eggs, room temperature
For the Amaretto Mousse
- 1 cup plus 2 tbsp (270ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 3 tbsp (45ml) amaretto liqueur
- ¼ tsp almond extract
- 6 ounces (169g) cream cheese, room temperature
- Sliced almonds
Instructions
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
Make the Filling
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream, almond extract and amaretto and mix on low speed until well combined.
- 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.
- Pour the cheesecake batter into the crust.
- Place the springform pan inside 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.
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
- 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.
- Crack the door of the oven for 20-30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
Make the Mousse
- When cheesecake has chilled and is firm, make mousse topping. Add heavy whipping cream, powdered sugar, amaretto and almond extract to a large mixing bowl and whip oh high speed until stiff peaks form. Set whipped cream aside.
- In another bowl, beat cream cheese until smooth.
- Gently fold whipped cream into cream cheese in two parts until well combined.
- Remove cooled cheesecake from springform pan and place 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 firm up as it cools in the fridge.
- Sprinkle cheesecake with sliced almonds and store in refrigerator until ready to serve.
Notes
Makes 12-14 slices
- To Store: This cheesecake is best when stored well-covered in the fridge and eaten within 3-4 days.
- To Freeze: You can freeze this for up to 2 months. Wrap the entire cheesecake or individual slices in two layers of plastic wrap. Thaw frozen cheesecake in the fridge before enjoying.
Nutrition
- Serving Size: 1 Slice
- Calories: 511
- Sugar: 29 g
- Sodium: 237.4 mg
- Fat: 36.4 g
- Carbohydrates: 36.9 g
- Protein: 8.8 g
- Cholesterol: 142.8 mg
Categories
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Your recipe is perfect – no need to change a thing. The cooling instructions are just right in order to prevent cracking. I’ve made a lot of cheesecakes, but this one just looked flawless and tasted incredible. A huge success!
I’m so glad you enjoyed it!
I tried to make this with little success. To the person reasonable for the cooking and whipping times you should really look at them. This was the first cheese cake I had ever attempted. When I follow a receipt I assume all the times, temp’s and measurements are correct. So needless to say I cooked my first cheese cake for over an hour and a half and I’m sure you can guess how it came out. Other than that it had a great taste and I look forward to trying this again and not over cooking it next time.
Hi David – everything is correct as written. Perhaps your oven temperature runs a little high? Also, did you happen to decide to not use the water bath? That would make a big difference to baking time and how the cheesecake turns out.
Yes I did use the water bath and my oven temp was correct (I used a oven thermostat to make sure). I don’t have a window in my oven so I was relying on your times. When I checked my cheese cake at the hour and a half mark the top was burnt. I am trying this again tonight so cross your fingers and I will let you know how it comes out.
Lindsay I can only give you 4 out of 5 stars because it took me 2 trys to get it right. I only cooked my cheese cake for about an hour at 300 degrees. I don’t know if it’s because I have a gas oven and you have an electric oven, but anyway it turned out great. I will use this receipt again in the future, but with my time corrections. I would like to thank you for this yummy receipt.
I’m so glad you enjoyed it!
Hey, I just thought I would give you an update. I have put myself on a gluten free diet and today I’m in the process of making a gluten free cheese cake. I replaced the regular flour with a gluten free and only used the almond extract. I will let you know how it turns out
I am going to try this recipe. What kind of vanilla wafers do you use? Are they the Nilla wafer cookies or the long rectangular vanilla wafers that have cream in the middle or something else?
They are the Nilla wafer cookies. I hope you enjoy it!
When you remove the pan from the oven do you let it cool first and the refrigerate it
You can put it directly into the fridge. But it also won’t hurt it to sit on the counter for a bit, if you need to do that.
I have tried your recipe. I L????ve!!! anything amaretto. I used amaretto syrup for the almond that’s how much I l????ve it. Did the rest as you instructed. Waiting for it to get done in the oven. Will tomorrow go get the wine u mentioned for it. Can’t wait. Everyone suggest the next day to eat. I will give it it’s time to set up and marry. It will be hard but I want the greatest satisfaction for my tastebuds. THANK U!!! and again THANK U!!!
I baked this and some of the water from the bain marie got ito the foil. Any tips on drying out tge crust which got a little soggy?
I don’t have any real tricks, but the crust usually dries out a bit after you remove it from the pan and set it in the fridge overnight. Also, for the future, here’s a tutorial on how I avoid a leaking pan.
I’ve found a trick that works amazing. Wrap up the cheesecake as if you were water bathing. Instead, put a casserole dish with approx 1-2 munches of water in the rack BELOW. No rush of water damage but the same amazing results for perfect looking cheesecake xo good luck
I can’t wait to try this recipe. I hv made cheesecake before. Waterbath and no waterbath. I prefer no waterbath. My question is do I need to bake in waterbath? Thank you.
I’ve found a trick that works amazing. Wrap up the cheesecake as if you were water bathing. Instead, put a casserole dish with approx 1-2 munches of water in the rack BELOW. No rush of water damage but the same amazing results for perfect looking cheesecake xo good luck
Does the sour cream need to be room temp as well? Making this today for my husband’s birthday tomorrow. Thanks!
It can be, but it doesn’t have to be.
Really, really want to make this but I’m in the UK. Would you be able to convert the cups to grams for me?
No problem, the recipe has been updated.
I made this cheesecake for the first time, and brought it into work . Everyone loved it, even people who do not normally like cheesecake. Although I am an avid and experienced baker, I have had less than great results with other cheesecake recipes that I have tried. This cheesecake turned out perfect, and was absolutely delicious. This cheesecake will definitely be on my holiday dessert table. Thanks for sharing the recipe.
I’m not very clear on the crust. It calls for butter, but doesn’t specify which kind. Cold? Softened? Melted?
You’re right. I’m sorry that wasn’t clear. I’ve updated the recipe. The butter should be melted.
I tried this recipe and it came out really good. I made a few mistakes and yet it was still a very good cheesecake! I cooked it for one hour and 45 minutes which was about 5 minutes too long and my mousse topping could have been a little lighter, but next time it will be perfect. And there will definitely be a next time! This is a delicious cheesecake and my family loved it. Thank you for this recipe.
I’m so glad you enjoyed it!
I have a very good non-stick, leak-proof, springform pan. Would the parchment paper still be necessary? Also, Does this really cook for 1 hour and 40 to 50 minutes??
I use the parchment paper to help the cheesecake not stick to the pan. You can leave it out if you prefer. And yes, I cook this cheesecake for that long. It has a good bit of liquid. You could reduce it a bit if you wanted and has a little thinner filling.
This looks AMAZING! I’m kind of obsessed with anything amaretto since my hubby made me a Disaronno Crepe Cake. So good. You might be into it, too! 🙂
Rich, creamy and very sweet. Took about 45mins to cook for me and i was also a bit worried it was too wobbly but it was fine. Actually tasted better the next day in my opinion so would make in advance if I make it again – which I am sure I will.
This was a really tasty cheesecake. It loses a point as the cooking time is way off. I cooked mine for an extra 5 minutes but it could have done with another 10 minutes. It’s quite an eggy cheesecake if you don’t chill it before you serve it so if you don’t have time then it’s better to make it the day before as mine tasted much better the next day. I didn’t put an extra amaretti biscuits on top as I thought it would be a bit dry. Also, the base is very thin. Next time I’ll add at least an extra 1 of each biscuit.