Awesome Amaretto Cheesecake Loaf

Serves: 5
Total Calories: 987


20 amaretti cookies, crushed
3 ounces almonds, blanched, toasted
3 tablespoons butter, chilled
24 ounces cream cheese, softened
1 1/3 cups sugar
4 eggs, room temperature
3 tablespoons lemon juice
2 1/2 tablespoons amaretto
1 teaspoon vanilla extract
1 teaspoon chopped candied citrus peel
1/2 teaspoon grated lemon peel
1/2 cup heavy cream, room temperature
1/2 cup sour cream, room temperature


Line a 9x5-inch loaf pan with parchment paper, or use an 8 -inch springform pan. Mix amaretti cookie crumbs, almonds, and butter in food processor using on/off turns till crumbly. Pat Crust into bottom and 1 inch up sides of pan.

Preheat oven to 325°. Beat cream cheese with mixer in large bowl on low speed till smooth, about 5 minutes. Gradually beat in sugar. Add eggs, one at a time, beating constantly on low. Add lemon juice, amaretto, vanilla, and fruit peels, and mix well. Beat in heavy cream and sour cream. Pour into prepared Crust. Set pan in larger baking pan and place in oven. Add water to larger pan to come 1 inch up sides of cheesecake pan. Bake till center is almost set, 75–90 minutes (8-inch springform pan will be closer to 75 minutes). Remove cheesecake from water bath and cool completely on rack. If using loaf pan, invert cake onto platter. Refrigerate overnight.

Note: I prefer the loaf pan. It is different and easy to work with and easy to freeze. It can be ready to defrost for unexpected company, or when you don’t have time to prepare something special.

Nutritional Facts:

Serves: 5
Total Calories: 987
Calories from Fat: 697

This Awesome Amaretto Cheesecake Loaf recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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