“This recipe will produce an elegant, creamy cheesecake with subtle levels of sweetness and amaretto. The cheesecake filling has almond paste in it, available at many grocery stores and specialty shops. This recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci. Serves 8-10. Prep and cooking time do not include refrigeration overnight.”
1hr 30mins
1 cheesecake

Ingredients Nutrition


  1. For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
  2. For the cheesecake filling: Preheat the oven to 350 degrees F.
  3. Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
  4. For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
  5. Refrigerate 6 hours or over night; serve chilled.

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