Amaretto Almond Cheesecake 1999

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 1/2 cups vanilla cream-filled sandwich style cookies, crumbs
• 1/8 teaspoon almond extract
• 2 ounces melted butter or 2 ounces margarine
• 24 ounces cream cheese, room temperature
• 4 large eggs, room temperature
• 1 (14 ounce) can sweetened condensed milk (eagle brand)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon almond extract
• 3 ounces amaretto
• 4 ounces toasted sliced almonds, crushed slightly

Recipe

• 1 spray a 9 inch spring form pan with a cooking spray, the bottom and sides.
• 2 place cookie crumbs (including the vanilla filling) in a large bowl.
• 3 (a total of 2 1/2 cups).
• 4 add the 1/8 tsp almond extract and the melted butter.
• 5 combine well until crumbly.
• 6 pack onto bottom and up the sides of prepared pan.
• 7 set aside.
• 8 preheat oven to 300 degrees f.
• 9 in a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly.
• 10 add in the can of sweetened condensed milk and combine well.
• 11 add in the eggs one at a time, beating well to combine after each egg.
• 12 add the amaretto liquer and almond extract and vanilla extract.
• 13 beat well combined.
• 14 add by stirring in the toasted sliced crushed almond.
• 15 pour into prepared cookie lined spring form pan.
• 16 if desired you can scatter a few toasted sliced almond over the top.
• 17 bake at 300 degrees oven for 60 minutes.
• 18 until the centre is set.
• 19 remove to a rack and cool at least two hours.
• 20 then refrigerate another 8 hours or overnite until serving.
• 21 note: this cheesecake bakes as you would any other one.
• 22 bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--.
• 23 i always bake my cakes the same way (dry heat) and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--.