Amaretto Cheesecake




1/2 Cup Graham Cracker Crumbs

1/2 Tsp Nutmeg

1/2 Tsp Cinnamon



48 Ounces Cream Cheese, Room Temperature (3 16-Ounce Bricks)

1-1/2 Cup Sugar

1 Cup Sour Cream

1 Tbsp Vanilla Extract

2 Tbsp Almond Extract

2 Tsp Chocolate Extract

6 Large Whole Eggs

3 Egg Yolks

1 Tbsp Lemon Zest


Remove top rack from oven and place other rack in middle of oven. Preheat oven to 350 degree F.  Spray a 10-inch springform pan with cooking spray.

Mix graham cracker crumbs with nutmeg and cinnamon. Cover bottom of pan with mixture. Pat it smooth with a spoon, covering bottom evenly.

Place cream cheese in a bowl and blend until smooth. Add sugar and blend again. Add sour cream, mixing well. Add vanilla, almond and chocolate extracts, eggs, and lemon zest. Mix to remove any lumps. Gently pour batter onto crust (use a toothpick to pop any bubbles in batter). Bake cake in center of middle rack. Close oven door and turn heat down to 325 degrees F. Bake 1 hour or until a light crust has formed on top of cake. Cake will rise and be a bit over edge of pan. Reduce heat to 200 degrees F and bake for one hour more. Turn off oven and allow cake to stay in oven until cool enough to touch.

Chill before serving.



16-18 servings


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