Chocolate amaretto cheesecake #1
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely crumbled chocolate wafer cookies |
| 1 | cup | Chopped almonds; lightly toasted |
| ⅓ | cup | Sugar |
| 6 | tablespoons | Butter; softened |
| 3 | packs | (8-oz) cream cheese; softened |
| 1 | cup | Sugar |
| 4 | Eggs | |
| ⅓ | cup | Whipping cream |
| ¼ | cup | Amaretto |
| 1 | teaspoon | Vanilla |
| 2 | cups | Sour cream |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Vanilla |
| Slivered or sliced almonds | ||
Directions
Combine the first 4 ingredients. Pat into the bottom and sides of a greased 9-½ inch springform pan. Cream together the cream cheese and 1 cup sugar.
Add the eggs, 1 at a time, beating well after each addition. Add the cream, Amaretto and 1 teaspoon vanilla and beat until light. Pour into the crust and place in the middle of a 375ø oven. Bake for 30 minutes. Cool on a rack for 5 minutes. (Cake will not be set). Mix sour cream, 1 Tablespoon sugar and 1 teaspoon vanilla. Spread evenly on cake and bake for 5 more minutes.
Let cool, then chill overnight, lightly covered. Remove the sides of the pan and decorate with almonds. Yield: 16 to 18 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
REFRIGERATE OVERNIGHT
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .