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Glazed Almond Amaretto Cheesecake

Enjoy this glazed cheesecake topped with almonds and amaretto that’s perfect for a dessert.

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  • prep time 20 min
  • total time 8 hr 0 min
  • ingredients 14
  • servings 16
 

Ingredients

Topping

1/2
cup sugar
1/4
cup water
1
cup sliced almonds
1
teaspoon amaretto

Crust

2
cups graham cracker crumbs (about 32 squares)
1/4
cup finely chopped almonds
1/3
cup butter or margarine, melted

Filling

2
packages (8 oz each) cream cheese, softened
1
cup sugar
3
eggs
1
cup sour cream
1/2
cup whipping cream
1/4
cup amaretto
1/2
teaspoon almond extract

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small saucepan, heat 1/2 cup sugar and the water to boiling; boil 2 minutes. Remove from heat. Stir in sliced almonds and 1 teaspoon amaretto. With slotted spoon, remove almonds and place on waxed paper; separate with fork. Cool.
  • 2 Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan.
  • 3 In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until smooth and creamy. At low speed, beat in 1 egg at a time until well blended. Add all remaining filling ingredients; blend well. Pour into crust-lined pan.
  • 4 Bake 45 to 60 minutes; arrange sliced almonds in 2-inch-wide circle around outer edge of cheesecake. Bake 15 minutes longer or until center is set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan. Cool completely. Refrigerate several hours or overnight before serving. Store in refrigerator.
  • 1 In small saucepan, heat 1/2 cup sugar and the water to boiling; boil 2 minutes. Remove from heat. Stir in sliced almonds and 1 teaspoon amaretto. With slotted spoon, remove almonds and place on waxed paper; separate with fork. Cool.
  • 2 Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan.
  • 3 In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until smooth and creamy. At low speed, beat in 1 egg at a time until well blended. Add all remaining filling ingredients; blend well. Pour into crust-lined pan.
  • 4 Bake 45 to 60 minutes; arrange sliced almonds in 2-inch-wide circle around outer edge of cheesecake. Bake 15 minutes longer or until center is set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan. Cool completely. Refrigerate several hours or overnight before serving. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Relax and enjoy--make this cheesecake the day before your party. The crunchy topping of amaretto-glazed almonds is unique and snazzy.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
1g
1%
),
Cholesterol
100mg
100%;
Sodium
190mg
190%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
25g
25%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.