White Chocolate & Almond Amaretto Cheesecake
This white chocolate and almond amaretto cheesecake is the kind of dessert that makes people stop talking after the first bite. It is rich without being heavy, creamy without feeling dense, and filled with warm almond flavor that feels smooth and comforting.
Amaretto adds a soft almond taste that does not overpower the cheesecake. White chocolate melts into the filling and makes everything extra silky. The crust brings a gentle crunch that balances the creamy center perfectly.
If you love almond desserts like Almond Banket Bars or soft bakery treats such as Ricotta Almond Cookies, this cheesecake will quickly become one of your favorite desserts to bake and share.
Why This Almond Amaretto Cheesecake Is So Special
This cheesecake stands out because every flavor works together instead of competing. The almond flavor from the amaretto is gentle and sweet. The white chocolate adds richness but does not make the cheesecake overly sweet. The cream cheese stays smooth and light when mixed correctly.
Many cheesecakes feel heavy after a few bites. This one stays soft and creamy all the way through. It slices clean, looks beautiful on the plate, and tastes even better the next day after chilling.
It is perfect for holidays, birthdays, or anytime you want a dessert that feels bakery level without complicated steps.
Ingredients With Exact Quantities
Crust Ingredients
- Two cups crushed graham crackers
- Half cup unsalted butter melted
- Two tablespoons granulated sugar
Cheesecake Filling Ingredients
- Twenty four ounces cream cheese softened
- One cup granulated sugar
- Three large eggs at room temperature
- One cup white chocolate chips melted and cooled
- Half a cup of heavy cream
- Quarter cup amaretto liqueur
- One teaspoon vanilla extract
- Half teaspoon almond extract
- Two tablespoons all-purpose flour
Optional Topping Ingredients
- Half cup white chocolate chips melted
- Sliced almonds for garnish
- Whipped cream for serving
Step-by-Step Instructions
Step 1: Prepare the pan and oven
Preheat your oven to 325 degrees Fahrenheit. Lightly grease a nine inch springform pan. Wrap the outside of the pan with two layers of foil to prevent leaks during baking.
This step helps protect the cheesecake from cracking and keeps moisture balanced while baking.
Step 2: Make the crust
In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until the mixture looks like wet sand.
Press the mixture firmly into the bottom of the pan. Use the back of a spoon to press it evenly.
Bake the crust for ten minutes. Remove it from the oven and let it cool while you prepare the filling.
Step 3: Melt the white chocolate
Melt the white chocolate chips slowly using a microwave or double boiler. Stir until smooth and creamy. Let it cool slightly so it does not scramble the eggs later.
This step gives the cheesecake its rich silky texture.
Step 4: Mix the cream cheese base
In a large bowl, beat the cream cheese until smooth and fluffy. Scrape down the sides often so there are no lumps. Add the sugar and mix until fully combined and creamy.
Step 5: Add eggs one at a time
Add the eggs one at a time, mixing gently after each one. Do not overmix. Slow mixing keeps the cheesecake light and smooth.
Step 6: Add flavor ingredients
Pour in the melted white chocolate, heavy cream, amaretto, vanilla extract, almond extract, and flour. Mix slowly until everything is just combined. The batter should look smooth and glossy.
Step 7: Pour and prepare for baking
Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
This water bath helps the cheesecake bake evenly and prevents cracking.
Step 8: Bake the cheesecake
Bake for sixty to seventy minutes. The center should jiggle slightly when gently shaken, but the edges should be set.
Turn off the oven and crack the door open. Let the cheesecake sit inside for one hour.
Step 9: Cool and chill
Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature.
Refrigerate for at least six hours, preferably overnight. This allows the flavors to deepen and the texture to set.
How to Decorate and Serve
Before serving, drizzle melted white chocolate over the top. Sprinkle sliced almonds for a soft crunch and elegant look.
Serve chilled with whipped cream if desired. Each slice should be smooth, creamy, and clean.
These small steps make a big difference in the final result.
Frequently Asked Questions
Can I make this cheesecake without alcohol?
Yes. Replace amaretto with almond flavored coffee creamer or almond milk plus extra almond extract.
Why did my cheesecake crack?
Cracks usually happen from overmixing or baking at too high a temperature. A water bath and gentle mixing help prevent this.
Does white chocolate make it too sweet?
No. White chocolate adds creaminess more than sweetness when balanced with cream cheese.
Can I make this ahead of time?
Yes. Cheesecake actually tastes better the next day after chilling.
Why You Will Love This Cheesecake
This cheesecake brings together smooth texture, balanced sweetness, and gentle almond flavor in every bite. It feels rich but never heavy. It slices beautifully and always impresses guests.
If almond desserts already have a place in your kitchen through recipes like Almond Banket Bars or Ricotta Almond Cookies, this cheesecake is a natural next step.
Once you make it, it will likely become your go-to cheesecake recipe for special occasions.
