Amaretto Cheesecake
Recipe from Taste of the South

Amaretto Cheesecake

by 2  people

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Yield: One (10-inch) cheesecake, approximately 16
Prep Time: 25 mins
Total Time: 14 hrs 55 mins
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    • 1 3/4  cups 
      vanilla-wafer crumbs
    • 1   cup 
      sliced almonds, finely chopped
    • 5   tablespoons 
      butter or margarine, melted
    • 1/3  cup 
    • 4  8  ounce package 
      cream cheese, softened
    • 1 1/2  cups 
    • 6   
      large eggs
    • 3  8  ounce container 
      sour cream
    • 1/3  cup 
    • 1/4  cup 
    • 1   cup 
      sliced almonds
    • 3   tablespoons 
    Combine first four ingredients in a mixing bowl; stir. Press firmly in bottom and 1 inch up sides of a 10-inch springform pan. Chill.
    Preheat oven to 300 degrees.
    Beat cream cheese in a mixing bowl with an electric mixer at medium speed until creamy. Gradually add sugar, beating well.
    Add eggs, one at a time, beating well after each addition.
    Add sour cream and Amaretto, beating at low speed until smooth. Pour into prepared pan.
    Bake for 1 hour and 30 minutes; turn oven off. Leave in oven with door closed for 4 hours.
    Melt remaining butter in a small saucepan over medium heat on stovetop. Add remaining almonds and sugar. Cook until almonds are golden, stirring often. Cool.
    Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on a wire rack. Sprinkle topping over cheesecake. Cover and chill for 8 hours.
    Remove sides of pan before serving.
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