If you’re in search of a show-stopping dessert that’s both luxurious and visually stunning, this almond liqueur cheesecake is a dream come true. With a buttery graham cracker crust, a luscious, velvety filling, and a crown of golden toasted almonds, this cheesecake is the ultimate treat for special occasions.
What makes this cheesecake stand out is its unique baking technique involving a water bath and temperature adjustment — a method that creates a rich, silky texture that practically melts in your mouth. Whether you’re baking for a dinner party or a holiday celebration, this cheesecake will have everyone asking for seconds (and the recipe!).
Ingredients for Creamy Almond Liqueur Cheesecake
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1 1/2 cups graham cracker crumbs (150 g)
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3 tablespoons sugar (37 g)
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4 tablespoons butter, melted (60 g)
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1 teaspoon Amaretto or other almond-flavored liqueur (5 ml)
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1/8 teaspoon pure almond extract (0.6 ml)
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3 packages cream cheese (8 oz each / 680 g total)
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1 cup sugar (200 g)
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1 tablespoon all-purpose flour (8 g)
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1 tablespoon corn starch (8 g)
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3 large eggs
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2 tablespoons butter, melted (30 g)
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1 tablespoon Amaretto or other almond-flavored liqueur (15 ml)
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3/4 teaspoon pure almond extract (3.7 ml)
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1 cup natural sliced almonds (100 g)
How to Make Creamy Almond Liqueur Cheesecake
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In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, Amaretto, and almond extract. Mix thoroughly, then press the mixture firmly into the bottom and up the sides of an 8-inch (20 cm) springform pan. Set aside.
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In a large bowl, beat the cream cheese with an electric mixer until it becomes light and fluffy.
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Gradually incorporate the sugar, flour, and cornstarch, beating until the mixture is smooth and fully combined.
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Add the eggs one at a time, beating well after each addition.
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Stir in 2 tablespoons (30 g) of melted butter, 1 tablespoon (15 ml) of Amaretto, and 3/4 teaspoon (3.7 ml) of almond extract. Pour the batter into the prepared springform pan.
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Wrap the outside of the springform pan with aluminum foil to prevent leakage. Place it in a large roasting pan. Fill the roasting pan with about 2 inches (5 cm) of boiling water to create a water bath.
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Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Carefully place the roasting pan with the cheesecake in the oven. Bake for 10 minutes, then reduce the oven temperature to 200 degrees Fahrenheit (95 degrees Celsius) and continue baking for 1 1/2 hours.
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While the cheesecake bakes, toast the sliced almonds in a dry skillet over medium heat until lightly golden and fragrant. Set aside to cool.
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Once the cheesecake has finished baking, turn off the oven and crack the door open slightly. Allow the cheesecake to cool to room temperature inside the oven. Then transfer it to the refrigerator and chill for at least 12 hours.
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Before serving, brush the top of the cheesecake with a small amount of Amaretto and sprinkle generously with the toasted sliced almonds. Remove the sides of the springform pan.
This almond liqueur cheesecake is everything a decadent dessert should be — smooth, rich, and perfectly balanced with a hint of nutty sweetness and a touch of elegance. The toasted almonds give it a satisfying crunch and a rustic charm, while the creamy filling steals the show with every bite.
Serve this masterpiece at your next gathering and prepare to receive compliments all night long. It’s a dessert made to impress and remembered long after the last slice is gone.
