Amaretto cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vanilla wafer crumbs |
| 2 | tablespoons | Sugar |
| ½ | cup | Butter; melted |
| 32 | ounces | Cream cheese; softened |
| 1 | cup | Sugar |
| 2 | Eggs | |
| ¼ | cup | Amaretto |
| 16 | ounces | Sour cream |
| 2 | tablespoons | Amaretto |
Directions
NORMA WRENN NPXR56B
Combine first 3 ingredients; mix well. Press firmly into bottom of a 10-inch springform pan. Bake at 350 degrees for 5 minutes; set aside. Beat cream cheese until light and fluffy; add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in ¼ cup amaretto; pour batter into prepared pan.
Bake at 350 degrees for 30 to 40 minutes or until cheesecake is set.
Beat sour cream at medium speed of an electric mixer 2 minutes. Add remaining sugar and amaretto; beat 1 minute. Spread over cheesecake.
Bake at 350 degrees for 10 minutes. Let cool to room temperature on wire rack; chill 8 hours. To serve, remove sides of springform pan.
SOURCE: Emily Carlisle, McComb's International Cuisine Affair; McComb Interdenominational Care Association; McComb, Mississippi America's Best Recipes; A 1989 Hometown Collection; Oxmoor House