Dark Chocolate Almond Amaretto Cheesecake

This didn’t make it through the Labor Day weekend!

Labor Day weekend I decided to bake a cheesecake. I love dark chocolate and amaretto so I thought it best to combine them into one dessert. Just like any cheesecake, there is a bit of work involved. This recipe didn’t call for a bain-marie, or water bath, like some recipes. You could probably use any cheesecake recipe base and add some of the ingredients to achieve the same flavor profile.

If you have read previous posts, you know I take a recipe and make it my own. That’s exactly what I did with this one as well. I used some amaretto liqueur but you could substitute amaretto extract if you like. This cheesecake had a very smooth and creamy texture and wasn’t overpowered by the cream cheese. The almonds and amaretto balanced out perfectly with the dark chocolate so no one flavor overpowered the others.

This will be one of my go~to recipes for all my future cheesecakes that I bake. Our taste-testers all agreed, it was one of the best cheesecakes they’ve had (even those who aren’t big fans of cheesecake!). After you try it, I hope you agree!

Dark Chocolate Almond Amaretto Cheesecake

Ingredients

Crust

1 3/4 C graham cracker crumbs

Drizzle whatever design you want on your cheesecake.

1/2 C almonds, chopped fine

1/4 C brown sugar, packed

1/2 C butter

Filling

4 packages cream cheese, room temperature (8-ounce packages)

1 1/2 C sugar

2 T cornstarch

6 large eggs, room temperature

3 containers sour cream (8-ounces each), room temperature

1/3 C amaretto liqueur

1 t vanilla extract

Topping

5 T butter

1 C sliced almonds

4 T sugar

Chocolate Drizzle

1 bag dark chocolate chips

2 T vegetable oil

Sauce

1 C heavy cream

5 T amaretto liqueur

2 1/2 t cornstarch

3 T sugar

Instructions

1. For the crust, combine the graham crackers, almonds (chopped fine), brown sugar. Add the butter (melted). Place in 10″ spring form pan and press into bottom and about 1″ on the sides. Place in fridge until needed.
2. Preheat over to 300° F.
3. For the filling, beat the cream cheese on medium speed until smooth and gradually add the sugar and cornstarch. Make sure it is combined well.
4. Add one egg at a time, making sure each egg has been incorporated into the batter before adding the next one.
5. Next add the sour cream, amaretto and vanilla and mix on low until mixed completely.
6. Pour the filling into the prepared spring form pan. Take the spring form pan and place it on baking sheet and bake for an hour and 30 minutes. Afterward turn the over off but leave the cheesecake in the over for another 1 1/2 – 2 hours. The cheesecake needs to be firm, but still have some wiggle to it. Take a butter knife and loosen the outer edge of the cheesecake from the spring form pan. Let cool to room temperature. Remove the spring form pan. Place the cheesecake on a serving dish or cake platter.
7. For the topping, melt the butter in a skillet. Add the almonds and the sugar. Stir frequently to prevent the almonds from scorching. When they are light brown remove from heat and let partially cool, then sprinkle across the top of the cheesecake.
8. Refrigerate the cheesecake at least 8 hours, overnight is best.
9. For the chocolate drizzle, temper the chocolate with the vegetable oil. Microwave the dark chocolate chips and the oil together in 30 second intervals, stirring between each round to ensure the chocolate is evenly heated/melted. Once melted drizzle the chocolate over the cheesecake as you see fit.
10. For the sauce, heat the heavy whipping cream in a sauce pan until simmering. In a small bowl whisk together the amaretto and the cornstarch. Once combined, add the mixture to the heavy whipping cream. Mix in the sugar and let simmer until thickened.
11. Let cool to room temperature.
12. Cut a piece of cheesecake and pour some of the sauce on it before serving (the sauce makes a great addition to a cup of coffee as well).

Feel free to use this recipe as is, add or modify it to suit your needs. Make it your recipe! We would also appreciate it if you would take the time to follow our blog, and also follow us on Facebook and Twitter (just click each word to be directed to our site!) and many thanks in advance!