Italian Cake's

How to make Amaretto Almond Cheesecake

Nonna’s incredible amaretto almond cheesecake. Make this yummy cheesecake for a special occasion.

A definite adult dessert, although you could leave the amaretto liqueur out and substitute it with almond extract so the kids can enjoy it too…..



  • 2 cups graham cracker crumbs
  • 1/2 cup (1 stick/4 oz/113g) butter or margarine, melted
  • 1 envelope (1/4 ounce/7 grams) unflavored gelatine
  • 1/2 cup cold water
  • 3 (8 oz.) packages cream cheese (24 ounces total), softened
  • 1 1/4 cups granulated sugar
  • 1 small (5 oz.) can evaporated milk
  • 1/3 cup almond-flavored liqueur (such as Amaretto liqueur), or 1 1/2 teaspoons almond extract
  • 1 tsp. lemon juice
  • 1 tsp. vanilla extract
  • 1/4 cup sliced almonds, toasted* (See Note Below on Toasting Sliced Almonds)
  • 1 cup heavy whipping cream, whipped, divided



  1. Mix graham cracker crumbs with melted butter (or margarine, if using). Press firmly onto bottom and 2 inches up sides of 9-inch springform pan. Refrigerate until ready to use.
  3. Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Set aside.
  5. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually add evaporated milk, beating on medium-high speed 2 minutes or until light and fluffy. Blend in liqueur, lemon juice and vanilla. Gradually add gelatine mixture, mixing on low speed until well blended. Gently stir in 1 1/2 cups of the whipped cream. Cover and refrigerate the remaining whipped cream for later use for topping.
  6. Pour cheesecake batter into crust. Refrigerate 8 hours or overnight.
  7. Top with remaining whipped cream and the toasted sliced almonds just before serving.
  8. Amaretto almond cheesecake is ready to be served!
  9. Store leftover cheesecake in refrigerator.

Decorating Tip:

For an attractive presentation, pipe the remaining whipped cream (that was reserved for topping) onto edges of cheesecake, making rosettes, and pipe a large rosette in the center of cheesecake, and place a sliced almond in front of each rosette and place a few sliced almonds on top of center rosette, or simply sprinkle sliced almonds completely over top of cheesecake.



Toasting Sliced Almonds

Spread sliced almonds on a baking sheet and and place in a 350 degree F (180 C) oven for 2-3 minutes. Shake pan once while toasting for even browning. Do not leave sliced almonds too long in oven as they can burn quite easily leaving a bitter taste. When you start smelling almonds toasting, remove from oven immediately. Toasted sliced almonds should be a light golden color, not brown.

amaretto almond cheesecake


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