amaretto cheesecake

Did you know you can make cheesecake in the Instant Pot? This decadent Amaretto Cheesecake is the perfect blend of rich chocolate, creamy cheesecake, and slightly sweet Amaretto.

Amaretto Cheesecake {Instant Pot recipe}

wafer-cookie crumbs

tsp almond extract

tbsp sugar

butter

bricks cream cheese

sugar

eggs

whipping cream

amaretto

cocoa

all purpose flour

vanilla

semi-sweet chocolate chips chocolate chips

EQUIPMENT NEEDED

Instant Pot

7" spring form pan

Process wafer cookies in a food processor or blender to make crumbs. If using a food processor, add in remaining ingredients to combine in food processor, otherwise mix in a bowl or directly in the springform pan.

Spray springform pan with nonstick cooking spray. Combine crust ingredients and put into a 7-inch springform pan. Pat down into the bottom of the pan.

Beat the cream cheese with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed with a hand-held electric mixer. Add amaretto, cocoa, flour, and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels.

Pour into prepared pan.

Put 1 cup of water in the inner pot of the Instant Pot.

Make a sling out of aluminum foil and lower the cheesecake down into the water. Tuck the sides of the aluminum foil sling so they are lower or even with the springform pan.

Close the Instant Pot lid and set to sealing. Set for 28 minutes on high pressure, and then allow for a natural pressure release when the cooking time is done. This should take around 15 minutes.

Carefully remove the cheesecake from the Instant Pot using the sling and then let cool on a cooling rack for about an hour. When it has cooled, transfer to the refrigerator, and let it sit overnight before serving the next day.

If you love almonds you need to try this Amaretto Cheesecake from Delish.com. 

Amaretto Cheesecake

c. Nilla Wafers, crushed

butter,

kosher salt

8-oz. bars cream cheese,

c. sugar

cornstarch

c. amaretto liqueur

pure vanilla extract

brown sugar

heavy cream

salt

c. slivered almonds

Preheat oven to 325º and butter an 8" or 9" springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.

In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine.

Pour batter into crust and place on a large baking sheet. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)

Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight.

Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.

Way too much sugar for our taste. Could probably cut to 1/4c in base and 1C or less in the filling. I tried it for the high reviews so if you like over the top sweetness, it’s good.

Family looks forward to this every year! Amazing does not describe this recipe!

My first amaretto cheese cake ! Everyone loved it .

Really good but I can only eat one piece because it's so rich.

https://streaming.hearstdigitalstudios.com/manual_upload/5a0f3177e694aa49a12f77c4/mp4/Delish-Amaretto-Cheesecake-FRONT_1510945153_4000_hd_v3.mp4

This Amaretto Cheesecake Is Sinfully Delicious

This unbelievably creamy amaretto cheesecake is baked in a thick almond graham cracker crust and flavored with sweet almond liqueur and chocolate chips. Garnish with fresh whipped cream for a truly epic ending to your meal!

Tablespoons (71 grams) unsalted butter, melted

four 8-ounce blocks (904 grams) full-fat cream cheese, softened to room temperature

(200 grams) granulated sugar

(240 grams) full-fat sour cream,

(75 grams) amaretto liqueur

vanilla extract

almond extract

eggs,

mini semi-sweet chocolate chips*

topping suggestions: toasted almonds, chocolate chips, chocolate ganache, whipped cream*

Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).

Make the crust

Using a food processor, pulse the graham cracker crumbs and almonds together until the almonds are crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 10-inch springform pan and with medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. For more shaping technique tips, see the graham cracker crust recipe page.

Pre-bake the crust for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath or water bath alternative in step 5. Allow crust to slightly cool as you prepare the filling.

Make the filling: 

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the cornstarch, sour cream, amaretto, vanilla extract, and almond extract then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop the mixer. Fold in chocolate chips. Avoid over-mixing the batter.

Prepare the simple water bath (see note for the alternative I love!)

Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.) There is a video of me on my cheesecake recipe page demonstrating a traditional cheesecake water bath.

(Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 60–75 minutes or until the center is almost set. When it&#8217;s done, the center of the cheesecake will slightly jiggle if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. (Inside the water bath or, if you used the alternative, with the water bath pan inside the oven.) Remove from the oven and allow to cool completely at room temperature. Then, refrigerate the cheesecake for at least 4 hours or overnight. I recommend overnight.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Garnish with toppings. I used toasted almonds, mini chocolate chips, and amaretto whipped cream. See recipe note about toasting almonds and for amaretto whipped cream. I used Wilton 8B piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Cover and store leftover cheesecake in the refrigerator for up to 5 days.

I loved making this cheesecake.  It tested my ability to go outside my comfort zone by making the salted caramel sauce, first time ever.   I've made the whipped cream before but this time the advice from one of your readers to chill my mixers bowl &amp; beater was great, thank you.   I used the confectioners sugar &amp; added the amaretto.  This was quite special for New Years Eve.  After the year everyone had, I felt like we should go a little all out and it was.  I drizzled the caramel &amp; chocolate sauces over the almonds and mini chocolate chips &amp; the whipped cream drops and it looked a lot like your picture.  I even remembered to take a picture.  Thanks for a wonderful recipe.

Hi Sally - I love to recipe but now want to make it into cheesecake "bars" for a easier way to share with a group. Any recommendations?

This was truly amazing. I could use a bit more amaretto but it was a hit!!

I made this cheesecake but instead left out the chocolate chips and added a chocolate cherry ganache on top. I soaked the cherries in amaretto first. It was amazing. Everyone said it was amazing.

My first homemade cheesecake. It was easy and totally delicious without any toppings!

I just made this for a Christmas gathering and it is A-MAZ-ING!!!  I used the makeshift water bath with the pan of water underneath.  I had a little cracking in the cheesecake though.  I made the amaretto whipped cream as well and that was fantastic also.  It really set the whole thing off!  I piped the whipped cream across the entire top of the cheesecake so you couldn’t even see the cracks.  Then I sprinkled slivered, roasted almonds and mini chocolate chips on top of that.  I forgot to take a photo, but it was beautiful.  Looked totally professional!!  I got 14 servings.

Amaretto Cheesecake is such a beautiful, delicious, impressive dessert. If you love almond desserts, you must try this one!

(227 grams) sour cream

(28 grams) confectioners' sugar, sifted

almonds, toasted*

(680 grams) cream cheese,

Amaretto

(113 grams) sour cream

(70 grams) unsalted butter, melted

Preheat oven to 350°F. Grease a 9-inch springform...

Preheat oven to 350°F. Grease a 9-inch springform pan.

Combine the cookie crumbs and butter until thoroughly...

Combine the cookie crumbs and butter until thoroughly mixed. Press evenly in the bottom and partially up the sides of the prepared pan.

Bake 10 minutes. Set aside to cool.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the cream cheese and sugar until throughly combined and smooth. Add the eggs, Amaretto, vanilla, and almond extract. Mix well. Mix in the sour cream.

Transfer the batter to the pan, and spread...

Transfer the batter to the pan, and spread evenly.

Bake 15 minutes.

Reduce the oven temperature to 200°F. Bake for...

Reduce the oven temperature to 200°F. Bake for 2 hours or until the cheesecake is set.

Remove the cheesecake from the oven, and run...

Remove the cheesecake from the oven, and run a thin knife around the outside edge.

Turn off the oven. Return the cheesecake to the...

Turn off the oven. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.

Cover the cheesecake loosely and refrigerate at least...

Cover the cheesecake loosely and refrigerate at least 8 hours.

Stir together the sour cream, confectioners' sugar, and almond...

Stir together the sour cream, confectioners' sugar, and almond extract until thoroughly combined.

Spread the topping over the chilled cheesecake before...

Spread the topping over the chilled cheesecake before serving. Garnish with toasted almonds.

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