This chocolate amaretto cheesecake is a rich and indulgent treat, perfect for any occasion. The creamy chocolate cheesecake, infused with the subtle almond flavor of amaretto, is topped with a luscious amaretto-spiked ganache. It’s a dessert that’s sure to impress!
Why You’ll Love This Cheesecake
- No Water Bath Required: This recipe simplifies the cheesecake-making process.
- Pantry Staples: You likely have most of the ingredients on hand.
- Freezes Beautifully: Perfect for preparing in advance or saving for later.
Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs
- Butter
For the Chocolate Amaretto Cheesecake Filling:
- Cream cheese
- Powdered sugar
- Eggs
- Chocolate (high-quality recommended)
- Amaretto liqueur
For the Amaretto Ganache:
- Heavy cream
- Chocolate (high-quality recommended)
- Amaretto liqueur
Instructions
Making the Graham Cracker Crust:
- Combine graham cracker crumbs and melted butter in a bowl.
- Stir until crumbs are evenly moistened.
- Press the mixture into a 9-inch springform pan.
- Freeze the crust for at least 30 minutes.
Making the Chocolate Amaretto Cheesecake Filling:
- Beat cream cheese and powdered sugar until smooth.
- Beat in eggs one at a time, incorporating each fully.
- Melt the chocolate and add to the cream cheese mixture.
- Stir in the amaretto liqueur.
- Pour the filling into the frozen crust.
- Bake until the cheesecake is set. (A slight crack during cooling is normal and will be covered by the ganache.)
Making the Amaretto Ganache:
- Combine very hot heavy cream and finely chopped chocolate in a bowl.
- Stir until smooth and glossy.
- Stir in the amaretto liqueur.
- Pour the ganache over the chilled cheesecake.
- Refrigerate for at least 30 minutes to allow the ganache to set.
Tips and Notes
- Chocolate Quality: Using high-quality chocolate, such as Trader Joe’s Pound Plus, Baker’s, or Ghirardelli, will significantly enhance the flavor of both the cheesecake and the ganache. However, chocolate chips can be used if that’s all you have available.
- Amaretto: Amaretto is an Italian almond-flavored liqueur. While traditionally made with bitter almonds, modern versions often use peach or apricot pits for their similar flavor profile.
- Freezing Cheesecake: To freeze the entire cheesecake, place it (in the pan) in the freezer for a couple of hours, until solid. Then, wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator. Individual slices can also be frozen—wrap tightly and freeze for up to 3 months. Thaw in the fridge or at room temperature. Frozen cheesecake can also be eaten directly from the freezer
Italian Amaretto Chocolate Ricotta Cheesecake
4
servings30
minutes40
minutes300
kcalIngredients
Crust:
1 cup 1 chocolate crushed cookie crumbs like Oreos (or other chocolate cookies or use chocolate graham crackers, almond-flavored cookies, coconut flavored cookies, vanilla wafers, Lorna doones)
1 teaspoon 1 granulated sugar
4 Tablespoons 4 butter, melted and slightly cooled
Amaretto Chocolate Ricotta Filling:
2 packages 2 cream cheese, softened to room temperature
1 cup 1 granulated sugar
1 cup 1 ricotta cheese
1/2 cup 1/2 sour cream
2 2 eggs
1 teaspoon 1 Almond extract
1 tablespoon 1 Amaretto Liquor
1/2 cup 1/2 unsweetened cocoa powder
2 tablespoons 2 all-purpose flour
Directions
- Crust:
- Using a food processor, crush the crackers into fine crumbs
- Slowly add the melted butter and pulse a few more times.
- Press the crumbs in the bottom of a 9 and 1/2 inch springform pan lined with parchment paper.
- Bake 8 to 10 minutes
- Preheat the oven to 350 degrees then lower it to 325 when the cheesecake has to cook.
- Filling:
- In a large mixing bowl, blend together, well-drained ricotta, sour cream cocoa, flavorings, beat till smooth and creamy looking, and well blended.
- Add in the eggs then sugar and flour, about 3 to 4 more minutes.
- Pour the mixture into a parchment-lined and lightly sprayed first with a cooking oil springform pan.
- Bake at 325 for around 45 minutes to an hour.
- Chill the cheesecake for at least 5 hours.
- Remove from the pan.
- Serving suggestions: drizzle with hot fudge ganache sauce, chocolate shavings, a dollop of whipped cream or serve plain dusted with powdered sugar and raspberries or another fruit you prefer.
- Amaretto Chocolate Ganache:
- ounces dark or bittersweet chocolate
- cup heavy cream
- tablespoon Amaretto Liqueur or use Almond extract
- Place the chocolate into a medium bowl.
- Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
- When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
- Stir in the flavoring.
Italian Amaretto Chocolate Ricotta Cheesecake
4
30
minutes40
minutes300
kcalIngredients
Crust:
1 cup 1 chocolate crushed cookie crumbs like Oreos (or other chocolate cookies or use chocolate graham crackers, almond-flavored cookies, coconut flavored cookies, vanilla wafers, Lorna doones)
1 teaspoon 1 granulated sugar
4 Tablespoons 4 butter, melted and slightly cooled
Amaretto Chocolate Ricotta Filling:
2 packages 2 cream cheese, softened to room temperature
1 cup 1 granulated sugar
1 cup 1 ricotta cheese
1/2 cup 1/2 sour cream
2 2 eggs
1 teaspoon 1 Almond extract
1 tablespoon 1 Amaretto Liquor
1/2 cup 1/2 unsweetened cocoa powder
2 tablespoons 2 all-purpose flour
Directions
- Crust:
- Using a food processor, crush the crackers into fine crumbs
- Slowly add the melted butter and pulse a few more times.
- Press the crumbs in the bottom of a 9 and 1/2 inch springform pan lined with parchment paper.
- Bake 8 to 10 minutes
- Preheat the oven to 350 degrees then lower it to 325 when the cheesecake has to cook.
- Filling:
- In a large mixing bowl, blend together, well-drained ricotta, sour cream cocoa, flavorings, beat till smooth and creamy looking, and well blended.
- Add in the eggs then sugar and flour, about 3 to 4 more minutes.
- Pour the mixture into a parchment-lined and lightly sprayed first with a cooking oil springform pan.
- Bake at 325 for around 45 minutes to an hour.
- Chill the cheesecake for at least 5 hours.
- Remove from the pan.
- Serving suggestions: drizzle with hot fudge ganache sauce, chocolate shavings, a dollop of whipped cream or serve plain dusted with powdered sugar and raspberries or another fruit you prefer.
- Amaretto Chocolate Ganache:
- ounces dark or bittersweet chocolate
- cup heavy cream
- tablespoon Amaretto Liqueur or use Almond extract
- Place the chocolate into a medium bowl.
- Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
- When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
- Stir in the flavoring.