diane's luscious amaretto cheesecake

How To Make diane's luscious amaretto cheesecake

• 1

  Preheat oven to 350 degrees F. Stir crust ingredients together and press firmly into a 10" round spring-form pan.
• 2

  In a large bowl, cream together the cream cheese and sugar and then beat in the almond extract, eggs, and Amaretto liqueur just until well combined. Do not over beat.
• 3

  Pour the filling on top of the crust. Hold the pan by the sides and drop it on the counter a few times from a few inches high to settle/release any bubbles.
• 4

  Bake 60-65 minutes in a 350 degree F oven until the edges are slightly puffed, and there is a small wobbly spot, about 2" round, in the very center. OPTIONAL: To minimize cracks on top of the cheesecake, bake using a waterbath technique. Wrap the pan tightly with aluminum foil on the bottom and up the sides. Then, place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Put the pan in the oven and then fill the roasting pan with about 1/2 inch – 1 inch of hot water. (Fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.)
• 5

  Cool at least 10 minutes on a wire rack, then release from the pan. Cover and chill a minimum of 4 hours, but overnight is best.
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