Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White Chocolate & Almond Amaretto Cheesecake

White Chocolate & Almond Amaretto Cheesecake

  • Author: Amelia
  • Total Time: 6 hours 20 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Gluten Free (if using gluten-free crust alternatives)

Description

The White Chocolate & Almond Amaretto Cheesecake is a decadent dessert that perfectly balances rich, creamy white chocolate with the warm, nutty flavors of almond extract and amaretto liqueur. This elegantly simple cheesecake features a smooth texture and buttery graham cracker crust, ideal for special occasions or any time you want to impress guests with a luxurious treat.

Ingredients

Scale

For the Crust

  • 1 ½ cups crushed graham crackers
  • 6 tablespoons melted butter

For the Filling

  • 24 oz (680g) cream cheese, softened to room temperature
  • 8 oz (225g) white chocolate, melted and slightly cooled
  • 1 teaspoon almond extract
  • 2 tablespoons amaretto liqueur
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • ½ cup heavy cream or sour cream, at room temperature

Instructions

  1. Prepare the Crust: Mix the crushed graham crackers with melted butter until evenly moistened. Press the mixture firmly into the bottom of a springform pan to form an even, compact base. Chill in the refrigerator while preparing the filling to help it set firmly.
  2. Melt the White Chocolate: Gently melt white chocolate over a double boiler or in short bursts in the microwave, stirring between intervals to prevent scorching. Allow it to cool slightly to avoid scrambling the eggs when incorporated.
  3. Mix Cream Cheese and Sugar: Beat the softened cream cheese with granulated sugar using a hand mixer or stand mixer until smooth, fluffy, and lump-free for a silky filling.
  4. Incorporate Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the melted white chocolate, almond extract, and amaretto liqueur. Mix carefully to achieve an even flavor distribution without overmixing.
  5. Add Cream and Pour: Gently fold in the heavy cream or sour cream to keep the batter airy. Pour the filling over the chilled crust, smoothing the top evenly for baking.
  6. Bake and Cool: Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center has a slight wobble. Let the cheesecake cool gradually at room temperature to prevent cracks, then refrigerate overnight to develop full flavor and texture.

Notes

  • Use room temperature cream cheese, eggs, and cream for smoother mixing and fewer lumps.
  • Choose high-quality white chocolate with higher cocoa butter content for better melting and flavor.
  • Mix just until combined; overbeating introduces air that can cause cracks during baking.
  • Consider baking the cheesecake in a water bath to maintain moisture and avoid cracking.
  • Refrigerate the cheesecake for at least 6 hours or overnight to allow flavors to meld and texture to set beautifully.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 420
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 125mg

Keywords: white chocolate cheesecake, almond cheesecake, amaretto cheesecake, creamy dessert, nutty cheesecake, gluten-free cheesecake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://savortrack.com/white-chocolate-almond-amaretto-cheesecake/