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Amaretto-irish Cream Cheesecake Recipe

Cakes > Liqueur Cakes

Rating:

1 ½ cups vanilla wafer crumbs
½ cup blanched whole almonds, toasted and finely chopped
¼ cup butter or margarine, melted
1 tablespoon amaretto
24 ounces cream cheese, softened
1 cup granulated sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
¼ cup Irish Cream liqueur
¼ cup amaretto
1 ½ cups sour cream
1 tablespoon granulated sugar
½ teaspoon vanilla extract
¼ cup sliced almonds

Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10-inch springform pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.

Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in oven for 30 minutes.

Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake. Sprinkle the ¼ cup almonds around edge. Bake at 500 degrees F for 5 minutes. Cool; chill.