One of my all-time favorite flavors is the savory-sweet taste of amaretto. So I decided to make a gluten-free Amaretto Cheesecake, topped off with crunchy sliced almond and creamy whipped topping. I hope you enjoy!
1 package of Schar Gluten-Free Graham Crackers
2 tbsp sugar
5 tbsp butter, softened
You can either crush the cookies by hand in a small bowl, pulse a few times in a food processor, or put them in a nut grinder, which is the method I used. I broke the cookies in half, then ground them on the ‘fine’ setting on the nut grinder. Whichever method you choose, you will need to use all of the cookies from the package.
In a bowl, combine cookie crumbs, sugar, and softened butter. Stir until the mixture starts to hold together. Press into the bottom of a greased 9″ spring form pan and set aside until needed.
4 8oz packages cream cheese, softened
1 1/3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 tsp almond extract
2/3 cup sour cream
2/3 cup heavy whipping cream
Preheat oven to 325°F.
Using an electric mixer on medium speed, mix the cream cheese together, one block at a time until smooth, soft, and creamy.
Beat in sugar, extracts, and salt, mixing well to be sure all the ingredients are completely combined. Next, whip in the eggs one at a time, beating well between each addition.
After the eggs are mixed in, beat in both the sour cream and heavy cream until smooth. Scrape down the sides and bottom of the bowl with a silicone spatula, then whip the ingredients again to make sure everything is blended and there are no more chunks of cream cheese.
Pour the mixture into the prepared spring form pan and place the pan on a round cookie sheet, just in case any spills over the edges.
Put it into the oven and bake for one hour and 15 minutes. After the cheesecake has finished baking, allow it to rest in the oven for another hour with the oven door shut.
After that, take it out of the oven and place it on a hot pad, then put it in the fridge so it can finish cooling.
While the cheesecake is cooling, let’s make the topping.
Almond Whipped Topping
1 cup heavy whipping cream
2 tsp vanilla extract
2 tsp almond extract
½ cup sliced almonds
In a chilled metal bowl, whip the heavy cream until stiff peaks form.
Whip in flavorings and continue to mix for several minutes. Spread topping over the cooled cheesecake and sprinkle sliced almonds across the top.
Now it’s time to cut, serve, and enjoy this almond-infused, gluten-free Amaretto Cheesecake!