Name: Cheesecake Cookies Recipes White Chocolate Almond Amaretto Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup butter, melted; 3 packages cream cheese, softened (8 oz each); 1 cup sugar; 3 eggs; 1/2 cup sour cream; 4 oz white baking chocolate, melted; 1/4 cup Amaretto liqueur; 1/2 teaspoon almond extract; 1/2 cup sliced almonds, toasted, for garnish; Additional melted white chocolate for drizzling

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There’s something about cheesecake that just feels like a special occasion, isn’t there? This recipe for White Chocolate Almond Amaretto Cheesecake leans into that feeling, but with a cozy twist. The creamy filling is smooth and lush, the kind of texture that makes you pause after each bite. The almond and amaretto bring a gentle warmth, while the white chocolate softens everything with its sweet touch. I still remember the first time I baked this—my kitchen smelled like a holiday dessert table. I found myself sneaking little tastes before the cheesecake had even cooled. It’s one of those recipes that invites you to linger, that makes the moment feel unrushed. Pairing this with coffee or even a small glass of amaretto turns an ordinary evening into something that feels a bit more memorable. If you’re curious about mixing up cheesecake cookies recipes or love experimenting with chocolate cheesecake recipes, this one fits right in. It shares a little bit of the playfulness of a chocolate chip cheesecake cookies recipe, the indulgence of strawberry cheesecake cookies recipes, and even the sweetness you’d find in white chocolate chip cookies recipes. And if you’ve been looking for a chocolate cheesecake recipe easy enough to bake without stress, or cream cheese cookies recipes that feel elevated, this dessert is your answer.

1) Key Takeaways
2) Easy White Chocolate Almond Amaretto Cheesecake Recipe
3) Ingredients for White Chocolate Almond Amaretto Cheesecake
4) How to Make White Chocolate Almond Amaretto Cheesecake
5) Tips for Making White Chocolate Almond Amaretto Cheesecake
6) Making White Chocolate Almond Amaretto Cheesecake Ahead of Time
7) Storing Leftover White Chocolate Almond Amaretto Cheesecake
8) Try these desserts next!
9) White Chocolate Almond Amaretto Cheesecake
10) Nutrition

1) Key Takeaways

This cheesecake is creamy and indulgent with white chocolate and almond flavors lifted by Amaretto.
The crust is simple, made from graham crackers, sugar, and butter pressed firmly in a springform pan.
The filling uses cream cheese, sour cream, white chocolate, and almond essence to balance richness.
Patience matters here since the cheesecake rests in the oven before chilling overnight.
The recipe is perfect for anyone who loves cheesecake cookies recipes or cream cheese desserts.

2) Easy White Chocolate Almond Amaretto Cheesecake Recipe

Whenever I bake this White Chocolate Almond Amaretto Cheesecake, I find myself sneaking into the kitchen just to catch the aroma. You know that sweet smell that clings to the air when sugar, chocolate, and almonds come together? It makes me linger. I’ve made plenty of chocolate cheesecake recipes over the years, but this one feels like it has its own personality.

I often think of this recipe as the grown-up cousin of chocolate chip cheesecake cookies recipe. Where those cookies feel playful and easy to grab on the go, this cheesecake makes you slow down. It asks you to cut a slice, pour coffee, and maybe even pull out a good book. That’s the beauty of it—it’s indulgent without being intimidating.

If you love exploring strawberry cheesecake cookies recipes or tinkering with white chocolate chip cookies recipes, this dessert gives you another excuse to lean into cream cheese cookies recipes that feel special. It’s simple enough to master but rich enough to make you proud to serve it at a holiday table or a casual Sunday supper.

3) Ingredients for White Chocolate Almond Amaretto Cheesecake

Graham Cracker Crumbs: These crumbs form the base of the crust, giving the cheesecake a familiar crunch. I love that hint of sweetness mixed with the nutty butter that holds it all together.

Sugar: A quarter cup goes into the crust, but another full cup sweetens the cream cheese filling. It’s just the right amount to keep the richness from overwhelming you.

Butter: Melted and mixed into the crumbs, it helps the crust set firmly when pressed into the springform pan.

Cream Cheese: Three blocks, softened until creamy, create the foundation of this cheesecake. Without it, you’d just have sweet custard instead of silky cheesecake.

Sour Cream: Half a cup softens the richness of the cream cheese and blends beautifully with almond and white chocolate.

Eggs: These bind the filling. Add them one at a time, and don’t rush. Overmixing is what leads to cracks in the cheesecake.

White Baking Chocolate: Melted into the batter, this chocolate adds sweetness and pairs perfectly with almond flavors.

Amaretto Liqueur: Just a quarter cup lifts the whole dessert with that almond warmth.

Almond Extract: It takes only half a teaspoon, but it makes the almond notes sing through every bite.

Sliced Almonds: Toasted lightly, they scatter across the top as garnish and add crunch.

Melted White Chocolate: A drizzle of this turns the cheesecake into something you’d happily show off at a gathering.

4) How to Make White Chocolate Almond Amaretto Cheesecake

Step 1. Preheat your oven to 325°F. Stir together graham cracker crumbs, sugar, and melted butter. Press this into the bottom of a springform pan until it feels firm beneath your spoon.

Step 2. In a large bowl, beat softened cream cheese with sugar until the mixture is smooth. It should glide off the beaters, not stick in lumps.

Step 3. Add the eggs, one by one. After each, mix gently on low speed. This step matters—too much mixing means too much air, which means cracks later.

Step 4. Stir in sour cream, melted white chocolate, Amaretto, and almond extract. The batter will feel silky, with a faint fragrance of almond and chocolate.

Step 5. Pour the filling over the crust. Slide the pan into the oven and bake for about 55 minutes. You want the center nearly set but still with a slight wobble.

Step 6. When the time is up, turn off the oven. Crack the door open and leave the cheesecake resting inside for an hour. This prevents the dreaded sinkhole in the middle.

Step 7. Remove the pan from the oven and let the cheesecake cool fully. Then chill it in the fridge for at least four hours or, even better, overnight.

Step 8. Before serving, sprinkle with toasted almonds and drizzle with melted white chocolate. That last touch makes the cheesecake as pretty as it is delicious.

5) Tips for Making White Chocolate Almond Amaretto Cheesecake

Softened cream cheese is your best friend here. If it’s too cold, you’ll end up with lumps in the batter. Leave it on the counter for a while or warm it gently before using.

When adding eggs, resist the urge to overmix. Gentle is the word here. Overbeating fills the batter with air, and those air pockets will try to escape as the cheesecake bakes.

I also recommend resting the cheesecake in the oven with the door slightly open after baking. This slows the cooling, which helps prevent cracks. Think of it as giving the dessert a chance to relax after its time in the heat.

6) Making White Chocolate Almond Amaretto Cheesecake Ahead of Time

I often make this cheesecake the night before a dinner party. Not only does this free up time on the day itself, but the flavors also deepen as the cheesecake rests in the fridge. That’s one of the secrets of cream cheese cookies recipes too—the flavor matures with a bit of patience.

If you’re baking ahead, don’t add the almond garnish or white chocolate drizzle until just before serving. Otherwise, the almonds may soften and lose their crunch, and the drizzle may harden awkwardly.

The cheesecake keeps beautifully, so planning a day ahead makes sense. In fact, I think it tastes even better the next day when everything has had time to settle together.

7) Storing Leftover White Chocolate Almond Amaretto Cheesecake

If you’re lucky enough to have leftovers, store them covered in the refrigerator. A tight seal matters here, since cheesecakes tend to soak up nearby odors. No one wants cheesecake that tastes faintly like leftover lasagna.

The cheesecake holds well for up to five days. After that, it starts to lose its creamy texture. For longer storage, freeze individual slices wrapped tightly. They’ll last for a couple of months, and you can thaw them overnight in the fridge.

I sometimes freeze slices with no topping and then add the almond garnish fresh when I serve them later. It keeps the presentation crisp and clean.

8) Try these desserts next!

9) White Chocolate Almond Amaretto Cheesecake