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Miss Rodeo USA's Chocolate Amaretto Cheesecake

Source of Recipe


Lucynda Hendricks, Miss Rodeo USA 1994






List of Ingredients



• -- For the Crust --
  
• 1/2 stick butter, melted
  
• 1-1/4 cups vanilla wafer crumbs
  
• *
  
• -- For the Filling --
  
• 3 ounces semi-sweet chocolate
  
• 2 8-oz. pkgs cream cheese, softened to room temperature
  
• 3 large eggs
  
• 1-1/3 cups sugar
  
• 1 cup sour cream
  
• 1/2 tsp cinnamon
  
• 1/2 tsp almond extract
  
• 2 tsp Amaretto liqueur
  
• *
  
• Whipped cream & toasted, sliced almonds (for garnish)
  






Instructions



1. Preheat oven to 300 degrees (F).
   
   
2. To make the crust, mix melted butter with crumbs. Press mixture into the bottom of an 8- or 9-inch springform pan. Bake for 8 minutes; let cool.
   
   
3. For the filling, melt chocolate over hot water in a double boiler or melt in the microwave. Add softened cream cheese and heat until soft. Process mixture in a food processor until smooth, adding eggs and sugar while motor is running. Add sour cream, cinnamon, almond extract, and amaretto; process until smooth.
   
   
4. Preheat oven to 350 degrees. Pour chocolate mixture into crust and bake for 50 to 60 minutes. Center should jiggle slightly. Remove from the oven. Run a knife around the edge to release cake from sides. Chill for 2 hours.
   
   
5. Garnish with whipped cream and almonds.
   
   Makes 8 to 10 servings.