Serves: 16
Total Calories: 308
1. In small bowl stir together graham crumbs and 2 tablespoons sugar. Add margarine or butter. Toss until combined. Press on bottom and 2-inches up sides of 9-inch springform pan. Place on baking sheet.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 cup sugar, flour, vanilla and 1/2 teaspoon almond extract. Beat until combined. Gradually beat in 1/4 cup amaretto. Add eggs, one at a time, beating until just combined after each addition.
3. Pour into crust. Bake on baking sheet at 375°F for 40 to 50 minutes or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Cool on wire rack for 45 minutes more.
4. In small bowl stir together sour cream, 2 tablespoons amaretto, 1 tablespoon sugar and 1/2 teaspoon almond extract. Spread over top of cheesecake. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Amaretto Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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