ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Amaretto Cheesecake

Yield Makes 10 to 12 servings
The dairy-fresh tang of neufchâtel and cottage cheese balances the rich chocolate taste--mostly from cocoa--in this smooth cheesecake.


  • 20 thin chocolate wafer cookies (about 2 in. wide; 5 oz. total)
  • 2 tablespoons melted butter or margarine
  • 1 1/2 packages (8 oz. size, 12 oz. total) neufchâtel (light cream) cheese or cream cheese
  • 1 cup small-curd low-fat cottage cheese
  • 1 large egg
  • 3/4 cup sugar
  • 6 tablespoons unsweetened cocoa
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup almond-flavor liqueur (such as amaretto) or 1/4 teaspoon almond extract
  • 2 tablespoons miniature (or coarsely chopped regular) semisweet chocolate chips

Nutrition Information

  • calories 241
  • caloriesfromfat 45 %
  • protein 7.3 g
  • fat 12 g
  • satfat 6.5 g
  • carbohydrate 29 g
  • fiber 1.2 g
  • sodium 331 mg
  • cholesterol 45 mg

How to Make It

  1. In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 1/2 in. deep).

  2. In a food processor or in bowl with a mixer, whirl or beat until smooth the neufchâtel, cottage cheese, egg, sugar, cocoa, flour, vanilla, salt, and almond liqueur. Stir in chocolate chips. Scrape mixture into chocolate crust.

  3. Bake cheesecake in a 350° regular or convection oven until filling looks dry at rim of the cake and is firm in the center when pan is gently shaken, 30 to 40 minutes.

  4. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 hours. Serve, or if making up to 2 days ahead, wrap airtight and chill. Remove pan rim and cut cake into wedges.