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Amaretto Cheesecake

Yield Makes 12 to 14 servings

Ingredients

  • 2 cups sliced almonds, toasted
  • 1 cup sugar, divided
  • 1/4 cup butter or margarine, melted
  • 3 1/2 (8-ounce) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 egg yolks
  • 2 tablespoons all-purpose flour
  • 1/3 cup whipping cream
  • 1/3 cup amaretto
  • Garnishes: whipped cream, chopped toasted almonds

How to Make It

  1. Process almonds in a food processor until ground; add 1/4 cup sugar and butter, and process until blended. Press into bottom and 1 1/2 inches up sides of an aluminum foil-lined 9-inch springform pan.

  2. Bake at 400° for 10 minutes. Cool on a wire rack.

  3. Beat cream cheese, remaining 3/4 cup sugar, and vanilla at medium speed with an electric mixer until smooth. Add eggs and yolks, 1 at a time, beating well after each addition. Add flour; beat until smooth. Add whipping cream and amaretto; beat until blended. Spoon into crust.

  4. Bake at 400° for 10 minutes. Reduce temperature to 350°, and bake 30 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with oven door closed, 30 minutes. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

  5. Invert cheesecake onto serving dish. Garnish, if desired.