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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 3 (8 oz) packages cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 2 tablespoons amaretto-flavored extract (non-alcoholic) - 3 large eggs - 1 cup sour cream - 1 tablespoon all-purpose flour - ½ cup toasted sliced almonds, for topping - Chocolate shavings, for garnish (optional)

Amaretto Cheesecake

Indulge in the divine experience of making a Heavenly Amaretto Cheesecake that guarantees to impress! This smooth and creamy delight features warm almond flavors, perfect for any occasion. Discover essential tips on selecting quality ingredients, step-by-step baking techniques, and variations to suit everyone's taste. Don't miss out on this tantalizing recipe—click through to explore and create your slice of heaven today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

3 (8 oz) packages cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

2 tablespoons amaretto-flavored extract (non-alcoholic)

3 large eggs

1 cup sour cream

1 tablespoon all-purpose flour

½ cup toasted sliced almonds, for topping

Chocolate shavings, for garnish (optional)

Instructions
 

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray and set aside.

    In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and resembles wet sand.

      Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

          Add 1 cup of sugar, vanilla extract, and amaretto-flavored extract to the cream cheese. Beat until fully combined and smooth.

            Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.

              Gently fold in the sour cream and flour until just combined—this helps create a lovely creamy texture.

                Pour the cheesecake batter into the cooled crust and spread evenly with a spatula.

                  Bake in the oven for 55-60 minutes, or until the center is only slightly jiggly. Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool gradually for about an hour.

                    Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

                      Before serving, top with toasted sliced almonds and sprinkle with chocolate shavings if desired.

                        Prep Time: 30 min | Total Time: 5.5 hours (includes cooling) | Servings: 12

                          - Presentation Tips: Slice the cheesecake using a hot knife for clean cuts, and serve on a decorative cake stand with fresh mint leaves for a pop of color.