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If you ever want to impress with  dessert this is the dessert to make.   My Grandma Marjorie cut this recipe out of the Columbus Dispatch for me sometime in the late 90’s and I really haven’t found a need to try any other cheesecake recipes (other than pumpkin) since.  Its really rich, really high calorie, and really, really yummy.  It’s best if you chill it overnight before serving, and be sure to let it cool to room temp before putting in the fridge to avoid unsightly crackage.  At the very end be careful when you reset your oven to 500 degrees, this always sets my smoke alarm off.  So either have a designated fanner (like a husband), or set your oven to 450 degrees and bake for 1o minutes instead of 5.  Enjoy!

Chocolate Amaretto Cheesecake

Graham Cracker Crust

  • 1 2/3 cups graham cracker crumbs
  • 1/4  cup sugar
  • 6 tablespoons melted butter

Mix together and press into the bottom and up sides of 10-inch springform pan.  Set aside.

Cheesecake Filling

  • 4 8-oz. packages of cream cheese, softened
  • 1 1/3 cups sugar
  • 5 eggs
  • 1/3 cup amaretto liqueur
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla
  • 1 1/3 cups semi sweet chocolate chips (mini or regular)

Beat cream cheese on high speed until fluffy.  Add sugar and beat well.  Add eggs, one at a time, beating well after each addition.  Add vanilla, cornstarch, and amaretto.  Beat well.  Fold in chocolate chips.  Pour into crust.  Bake at 375° for 40 – 50 minutes, or until set, (usually 50 minutes).  Remove from oven.  Reset oven to 500°.

Topping

  • 1 16-oz. container of sour cream
  • 2 tablespoons sugar
  • 2 tablespoons amaretto liqueur

Mix and spread over cheesecake and return to oven for five minutes.  Garnish with almonds, chocolate chips, or grated chocolate.

Serves 10 -12

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