White Chocolate & Almond Amaretto Cheesecake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Almond extract
  • 2 oz Baker's premium white chocolate
  • 1 pinch Salt
  • 2 cup Sugar
  • 3/4 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Almond
  • 1/4 cup Almonds, plain

• Snacks

  • 2 1/2 cup Graham cracker crumbs

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 (8 oz. packages Cream cheese
  • 2 (8 oz. packages Neufchatel cheese
  • 1 (16 oz. container Sour cream

• Beer, Wine & Liquor

  • 4 tbsp Amaretto

Found on cozycountryliving.com

Description

Ingredients

• For The Crust:
• 2 1/2 cup graham cracker crumbs (roughly 2 bags from a box)
• 1/4 cup plain almonds, chopped very fine in food processor
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 Tbsp. Amaretto
• For The Filling:
• 2 (8 oz.) packages Cream cheese, softened
• 2 (8 oz.) packages Neufchâtel cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 3 Tbsp. Amaretto
• 1 tsp. almond extract
• 3/4 tsp. vanilla extract
• pinch of salt
• 1/4 cup almonds, chopped very fine in food processor
• 2 oz. Bakers Premium White Chocolate, finely chopped
• For Topping:
• 1 (16 oz.) container sour cream
• 1/4 cup sugar
• 1 tsp. almond extract
• 1/2 cup sliced almonds for garnish

Directions

• Grease a 9 inch Springform Pan and set aside.
• Preheat your oven to 325 degrees.
• Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.
• Spread the crust into your pan evenly and half way up the sides, while pressing down firmly.
• Set aside.
• In your Kitchen Aid Mixer, cream the cheeses with the sugar.
• Add the eggs, one at at time, beating until just combined after each addition.
• Add the almonds, the Amaretto, almond extract, vanilla extract, pinch of salt and combine.
• Stir in the white chocolate.
• Pour the filling into the crust.
• Place your Springform pan on top of a baking sheet and bake for 55-65 minutes, or until the cheesecake is almost set.
• Meanwhile, mix together the topping in a small bowl.
• When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
• Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
• Remove from the oven and let it cool in the pan for 10 minutes.
• Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Spring form pan, move to a cooling rack.
• Sprinkle with sliced almonds.
• After about an hour of cooling, place the cheesecake on a plate, still in the Spring form pan and place in the refrigerator to chill overnight.
• The next day,remove the sides of the pan and slice.
• You can use a long knife dipped in very hot water to slice the cheesecake.
• You can serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.
• Makes (1) 9 inch cheesecake, about 12 servings.