True Cheesecake Lovers...Check This Out!

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I am a stickler for a true heavy cheesecake and often will try, but not totally enjoy, anything but a plain cheese cake.  I will in this case make an exception, my second as a matter of fact.  I originally posted a Creme Brulee Cheesecake that is totally out of this world, and here is another.  With flavorings that are unbelievably delicious and just enough added extras (toppings) to finish it off beautifully, the recipe still reminds you that you are eating cheesecake.

Amaretto Cheesecake

Serves 8

Total time:  6 hours, 25 minutes

Ingredients

Crust

1 1/2 cups of Nilla Wafers, crushed

6 tbsp. butter, melted

1/3 cup of sugar

Pinch kosher salt

Filling

4  8 oz bars cream cheese, softened

1 1/2 cups sugar

3 tbsp cornstarch

4 large eggs

1/3 cup amaretto liqueur

1 tsp pure vanilla extract

Topping

1/3 cup brown sugar

2 tbsp butter

3 tbsp heavy cream

1/2 tsp salt

1 cup slivered almonds

Preparation

Preheat oven to 325º 

Butter an 8" or 9" springform pan. 

Crust

In a large bowl, combined crushed Nilla Wafers with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.

Filling

In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs one at a time blending well after each egg. Add Amaretto and vanilla and mix to combine.

Pour batter into crust and place on a large baking sheet. 

If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.  This will help prevent cracking.

Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight.

Topping

In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.

Spoon topping over cheesecake before serving and after the cheesecake is well chilled.

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