Chocolate Amaretto Cheesecake

I remember eating this many times as a child early in the morning with my sister after one of my parent's dinner parties.  Mom and Dad would have saved us a piece from the night before and we could not wait to eat it.  It’s quite possibly one of the best things I’ve ever eaten.  Who knows, you too may find yourself crouched beside the fridge at seven a.m. stuffing yourself with it’s deliciousness. This recipe comes from an ancient Harrowsmith Cookbook.

Chocolate Amaretto Cheesecake

Crust

1 cup Graham crumbs

¼ cup cocoa

2 tbsp sugar

¼ cup melted butter

Filling

16 oz softened cream cheese

½ cup sugar

2 eggs

6 oz melted chocolate

½ tsp almond extract

1 tsp vanilla

1/3 cup amaretto

2/3 cup sour cream

Directions

Preheat oven to 300 degrees F.

Mix crumbs, sugar and melted butter and press into an 8" spring form pan.

Beat cream cheese until smooth.  Gradually add the sugar.  Add eggs one at a time on low speed.  Add melted chocolate, amaretto, vanilla, almond extract and sour cream.  Beat until smooth.

Pour into the pan and bake for 1 hour.  Turn off the oven and leave the cake for an additional 1 hr in oven.  Refrigerate for at least 24 hours.

Remove from pan and add toppings or leave plain.

Topping Ideas

- Cherries soaked in rum

- Fresh fruit

- Chocolate Ganache

- Chocolate drizzle

-     milk, dark or white.

- Store bought fruit filling

Comments

[Kari Lempke]

This sounds really good. This might make a nice replacement for the recipe I lost. One question however, What are the suggested modifications to make the little ones shown in the photos? the recipe specifies an 8" pan.