Want to know a favorite Christmas tradition in my family? Beyond homemade caramel corn, dark chocolate raspberry coffee cake, soft & thick peanut butter blossoms, and these oh-so-irresistible seasoned pretzels? Amaretto cheesecake with plenty of whipped cream and chocolate chips. This comes straight from my family’s kitchen and I’m thrilled to share the recipe with you!
How to Make Amaretto Cheesecake
There are 3 parts to today’s amaretto chip cheesecake: What is amaretto? Just in case some readers aren’t familiar, amaretto is a sweet Italian almond-flavored liqueur. Wonderful in mixed drinks, especially during the holidays, and is wonderful in coffee too! It tastes unbelievable with chocolate, so we pair it with mini chocolate chips in this creamy cheesecake. *The alcohol is cooked out during the baking process, but like my rum cake, use your best judgment if serving to children or those abstaining from alcohol.
Creamiest Cheesecake Ever
This is the creamiest cheesecake ever. Even more than my no-bake cheesecake recipe! Not only are we using my classic cheesecake recipe as the starting point, adding additional liquid (amaretto) creates an even creamier filling. Since we’re adding extra liquid, a little cornstarch bulks up the filling. And sour cream is a key ingredient in the luscious texture, so don’t leave it out! (By the way, if you love creamy desserts, tiramisu is up your alley!) Careful not to over-bake the cheesecake. Over-baked cheesecake will form cracks and taste dry. When the edges are set and the center is still a little jiggly, the cheesecake is done. Don’t worry, the cheesecake will set as it chills in the refrigerator.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask? I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath. You see, cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it. Review my post for How to Prevent Cracks in Cheesecake for more tips.
Water Bath Alternative… and it works!
A few months ago, some readers told me about their water bath alternative. I was intrigued, so I tested it a few times. And it WORKED! Alternative method for the water bath: Some readers bake cheesecakes with a large pan of hot water on the rack beneath the baking cheesecake. In this manner, the cheesecake does not bake directly in a roasting pan of water. I’ve tried this method and it works like a charm!! This is a wonderful alternative if you do not own a large roasting pan or are nervous about your springform pan leaking. Simply place a large baking pan filled with 1 inch of hot water on the bottom rack of the oven with the cheesecake in the center of the oven. You may need to add more hot water during the cooking process as the water will evaporate. If using this method, I recommend you still wrap the springform pan with aluminum foil to prevent any steam from creeping into the springform pan. No cracks and this cheesecake DOES NOT sink in the center! Follow the cheesecake recipe below and water bath instructions for a perfectly thick cheesecake. Baking ahead? Need freezing instructions? Let me help.
How to Freeze Cheesecake
From my family to yours… our special amaretto cheesecake. Let me know if you try it!
More Cheesecake Recipes
Classic Cheesecake & Mini Cheesecakes Blueberry Swirl Cheesecake & Lemon Blueberry Cheesecake Bars No Bake Cheesecake Snickers Cheesecake Confetti Sprinkle Cheesecake Caramel Turtle Cheesecake
