Becky Luigart-Stayner; Melanie J. Clarke
8 servings (serving size: 1 wedge)

The nutty flavor of Amaretto pairs well with creamy chocolate. Savor these flavors in a delicious dessert.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Place wafers in a food processor, and pulse until coarsely ground. Sprinkle crumbs into bottom of an 8-inch springform pan coated with cooking spray.

Step 3

Place sugar and next 8 ingredients (sugar through cream cheese) in a food processor, and process until smooth. Add egg, and process until blended. Pour the cheese mixture into prepared pan, and sprinkle with minichips. Bake at 300° for 55 minutes or until the cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Ratings & Reviews

rstarrlemaitre's Review

June 05, 2013
Nice subtle amaretto flavor, but use almond extract in place of the vanilla if you prefer more almond flavor. Only lightly chocolatey. Great smooth and creamy texture lived up to the name.

DMSpeed's Review

May 07, 2009
Made this tonight for a dinner party and everyone enjoyed it. My five-year-old even tried to sneak seconds off the plate. I don't have an 8" springform pan, so I used a 9" instead and reduced the cooking time by about five minutes. I also bought semisweet baking chocolate instead of mini chips, and just chopped a one-ounce block into tiny pieces to sprinkle on top of the cheesecake. I would definitely make this again for a special occasion. Very easy - just make sure you allow plenty of time for it to chill.