Chocolate Amaretto Cheesecake
Indulge in the ultimate dessert experience with this rich and luxurious Chocolate Amaretto Cheesecake. Featuring a velvety amaretto-infused cream cheese filling swirled with melted semisweet chocolate, this decadent treat rests on a buttery chocolate cookie crust that provides the perfect balance of texture and flavor. Baked to perfection in a water bath to ensure a smooth, crack-free surface, this cheesecake is topped with a pillow of freshly whipped cream and garnished with chopped chocolate and optional sliced almonds for a touch of elegance. Ideal for special occasions or simply spoiling yourself, this show-stopping dessert combines the deep, bittersweet notes of chocolate with the fragrant almond kiss of amaretto, making it an irresistible centerpiece for any celebration.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 0.33 cup Amaretto liqueur
- 4 eggs Large eggs
- 8 ounces Semisweet chocolate chips, melted and slightly cooled
- 1 cup Heavy cream
- 2 ounces Semisweet chocolate, chopped, for garnish
- 0.25 cup Sliced almonds, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent leaks.
In a food processor, pulse the chocolate sandwich cookies until finely ground. Add the melted butter and process until the mixture resembles wet sand.
Press the cookie mixture firmly and evenly into the bottom of the prepared springform pan to create the crust. Bake for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
Add the granulated sugar, sour cream, and vanilla extract to the cream cheese, mixing until fully integrated.
Pour in the amaretto liqueur and melted chocolate, and continue to beat until the mixture is smooth and uniform.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix to avoid cracks in the cheesecake.
Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.
Place the springform pan into a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake for 55-60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional hour. This helps prevent cracks as the cheesecake cools.
Remove the cheesecake from the roasting pan and let it cool completely to room temperature. Cover and refrigerate for at least 6 hours or overnight.
Before serving, whip the heavy cream to soft peaks and spread it over the top of the chilled cheesecake.
Garnish with chopped semisweet chocolate and sliced almonds, if desired.
Carefully remove the cheesecake from the springform pan, slice, and serve cold. Enjoy your decadent Chocolate Amaretto Cheesecake!
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 44.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
