I love this recipe because it delivers incredible texture and flavor in every layer. I like how the cheesecake itself is dense and smooth, while the mousse topping keeps it light and airy. The almond notes run through the whole dessert, making it feel cohesive, elegant, and perfect for special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
24 oz (678g) cream cheese, room temperature 1 cup (207g) sugar 3 tbsp (24g) all purpose flour 1 cup (230g) sour cream 1 tsp almond extract 5 tbsp (75g) amaretto liqueur 4 large eggs, room temperature
For the Amaretto Mousse
1 cup plus 2 tbsp (270ml) heavy whipping cream, cold 5 tbsp (36g) powdered sugar 3 tbsp (45ml) amaretto liqueur ¼ tsp almond extract 6 ounces (169g) cream cheese, room temperature
Sliced almonds
Directions
I start by preheating the oven to 325°F and preparing a 9-inch springform pan with parchment paper on the bottom and greased sides. I mix the vanilla wafer crumbs, melted butter, and sugar, then press the mixture into the bottom and up the sides of the pan. I bake the crust for 10 minutes and let it cool, then wrap the outside of the pan with foil to prepare it for a water bath.
For the filling, I reduce the oven temperature to 300°F. I beat the cream cheese, sugar, and flour on low speed until smooth, scraping the bowl as needed. I mix in the sour cream, almond extract, and amaretto, then add the eggs one at a time, mixing gently after each addition.
I pour the filling into the crust and place the springform pan into a larger pan. I add warm water to the outer pan so it comes halfway up the sides of the springform pan. I bake the cheesecake for about 1 hour and 15 minutes, until the center is set but still slightly jiggly.
I turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes, then crack the door and let it cool gradually for another 20 to 30 minutes. I remove it from the oven and refrigerate it until firm, at least 5 to 6 hours or overnight.
Once chilled, I make the mousse by whipping the heavy cream, powdered sugar, amaretto, and almond extract until stiff peaks form. In another bowl, I beat the cream cheese until smooth, then gently fold in the whipped cream. I remove the cheesecake from the pan, spread some mousse on top, pipe the rest around the edges, and finish with sliced almonds.
Servings and Timing
This recipe yields about 12 to 14 slices. Prep time is around 1 hour, bake time is about 1 hour and 55 minutes, and total time comes to roughly 2 hours and 55 minutes, not including chilling time.
Variations
I sometimes swap the vanilla wafer crust for a graham cracker crust when I want a slightly different base. I also like adding extra sliced almonds on the sides for more crunch. For a stronger almond profile, I occasionally increase the almond extract just slightly.
Storage/Reheating
I store this cheesecake well-covered in the refrigerator and enjoy it within 3 to 4 days. When freezing, I wrap the whole cheesecake or individual slices tightly and thaw them in the fridge before serving. I don’t reheat this dessert and always serve it chilled.
FAQs
Why do I need a water bath?
I use a water bath to keep the cheesecake moist and prevent cracking.
Can I make this cheesecake ahead of time?
I often make it a day in advance since it needs plenty of chilling time.
How do I know when the cheesecake is done?
I look for set edges with a center that still jiggles slightly.
Why mix on low speed?
I keep the speed low to avoid incorporating too much air, which can cause cracks.
Can I skip the mousse topping?
I can, but I love how it adds lightness and contrast.
What pan size works best?
I always use a 9-inch springform pan for best results.
Can I freeze leftovers?
I freeze slices tightly wrapped for up to 2 months.
Why cool the cheesecake slowly?
Slow cooling helps prevent surface cracks.
Can I use low-fat cream cheese?
I don’t recommend it, as it affects texture and richness.
Do I need to strain the batter?
I don’t find it necessary if everything is mixed well and smooth.
Conclusion
This amaretto cheesecake is one of my most indulgent dessert recipes because it’s rich, creamy, and layered with incredible texture. I love how the crunchy crust, silky filling, airy mousse, and toasted almonds come together into a show-stopping dessert that always feels worth the effort.
A luxurious amaretto cheesecake with a crisp vanilla wafer crust, rich almond-scented cheesecake filling, and a light, fluffy amaretto mousse finished with crunchy sliced almonds.
Ingredients
Vanilla Wafer Crust
2¼ cups vanilla wafer crumbs
10 tbsp salted butter, melted
3 tbsp granulated sugar
Amaretto Cheesecake Filling
24 oz cream cheese, room temperature
1 cup granulated sugar
3 tbsp all-purpose flour
1 cup sour cream
1 tsp almond extract
5 tbsp amaretto liqueur
4 large eggs, room temperature
Amaretto Mousse
1 cup + 2 tbsp heavy whipping cream, cold
5 tbsp powdered sugar
3 tbsp amaretto liqueur
¼ tsp almond extract
6 oz cream cheese, room temperature
Sliced almonds, for topping
Instructions
Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Mix vanilla wafer crumbs, melted butter, and sugar. Press into the bottom and up the sides of the pan. Bake for 10 minutes, then cool. Wrap pan exterior in foil.
Reduce oven temperature to 300°F.
Beat cream cheese, sugar, and flour on low speed until smooth.
Add sour cream, almond extract, and amaretto. Mix until combined.
Add eggs one at a time, mixing gently after each addition.
Pour filling into crust. Place pan in a larger pan and add warm water halfway up the sides.
Bake for about 1 hour 15 minutes, until edges are set and center slightly jiggles.
Turn oven off and let cheesecake sit for 30 minutes with door closed, then crack door for another 20–30 minutes.
Refrigerate cheesecake for at least 5–6 hours or overnight.
For the mousse, whip heavy cream, powdered sugar, amaretto, and almond extract to stiff peaks.
Beat cream cheese until smooth, then gently fold in whipped cream.
Remove cheesecake from pan, spread mousse on top, pipe around edges, and garnish with sliced almonds.
Notes
Always mix cheesecake batter on low speed to avoid air bubbles.
A water bath prevents cracks and ensures a creamy texture.
