Glazed Almond Amaretto Cheesecake

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

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Servings 16

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ingredients 14
Prep Time 20 min
Total Time 8 hr 0 min

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

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Directions

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.