Chocolate amaretto cheesecake is a rich, slightly boozy dessert everyone loves — and you don’t need a water bath to make it.
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I define healthy food as food that makes me happy when I eat it — and by that measure, this chocolate amaretto cheesecake is very healthy indeed. Decadent chocolate cheesecake is flavored with amaretto and finished with an amaretto-spiked ganache. It’s creamy, indulgent, and easier to make than you might think.
Ready to bake? Here’s why this cheesecake is a keeper:
- No water bath required, so it’s simpler to prepare.
- Most ingredients are pantry basics you likely already have.
- It freezes well, so you can keep a stash for chocolate emergencies.
How to make the graham cracker crust
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Stir until the crumbs are evenly moistened with butter.
- Press the mixture into a 9-inch springform pan and freeze for at least 10 minutes. Freezing helps the crust hold its shape during baking.
How to make the chocolate amaretto cheesecake filling
- Beat cream cheese and powdered sugar until smooth.
- Add eggs one at a time, beating after each addition.
- Mix in melted chocolate, sour cream, amaretto, melted butter, and salt until just combined.
- Pour the filling into the frozen crust and bake. Don’t worry if the cheesecake cracks as it cools — the ganache will cover any imperfections.
How to make the amaretto ganache
- Place finely chopped dark chocolate in a bowl.
- Heat heavy cream until steaming, pour over the chocolate, and let sit for a few minutes.
- Whisk until smooth, then stir in amaretto.
- Pour the ganache over the chilled cheesecake and refrigerate until set, about 20–30 minutes.
Use good-quality chocolate for the best flavor. High-quality baking chocolate melts smoothly and gives a better chocolate profile than chips, though chips will work in a pinch.
What is amaretto?
Amaretto is an almond-flavored liqueur from Italy. Traditional recipes used bitter almonds, but many modern amarettos are flavored with apricot or peach pits or regular almonds. It provides a sweet, nutty almond note and works beautifully in desserts as well as cocktails.
How to freeze cheesecake
To freeze a whole cheesecake: make sure it’s fully chilled, then freeze in the pan until solid (an hour or two). Wrap well and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
To freeze slices: slice the cheesecake, place slices on a parchment- or foil-lined baking sheet, and freeze until solid (about an hour). Wrap each slice tightly with plastic wrap or freezer paper and store for up to 3 months. Thaw in the refrigerator overnight or enjoy slices partially frozen — the texture is surprisingly good.
A few more desserts you might enjoy
Turtle Cheesecake
Fireball Cake
Blueberry Cheesecake Bars
Cookie Dough Cheesecake
Did you make this chocolate amaretto cheesecake? I’d love to hear how it turned out — leave a comment and a rating, and share a photo if you like.
Chocolate amaretto cheesecake is a decadent dessert that doesn’t require a water bath and freezes well for make-ahead convenience.
Dessert
American
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 3 (8-ounce) packages full-fat cream cheese at room temperature
- 2/3 cup powdered sugar
- 4 large eggs at room temperature
- 5 ounces semisweet chocolate melted and cooled slightly
- 1 cup sour cream
- 1/2 cup amaretto
- 1/4 cup unsalted butter melted
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 4 ounces dark chocolate finely chopped
- 2 teaspoons amaretto
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Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray and set aside.
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Combine graham crumbs, sugar, and melted butter and stir until evenly moistened. Press into the bottom and slightly up the sides of the prepared pan.
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Freeze the crust for at least 10 minutes while you prepare the filling.
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Beat cream cheese and powdered sugar until smooth. Add eggs one at a time, beating well after each addition.
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Scrape the bowl and add melted chocolate, sour cream, amaretto, melted butter, and salt. Beat on low until combined, scraping as needed.
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Pour into the crust and bake 45–60 minutes, until the edges are set and the center still jiggles slightly when you tap the pan.
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Cool to room temperature, then cover loosely and refrigerate overnight. If the top cracks, don’t worry — the ganache will conceal it.
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When the cheesecake is chilled, place chopped chocolate in a bowl.
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Heat the heavy cream until it just begins to steam, pour it over the chocolate, and let sit for 3 minutes.
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Whisk until smooth, then whisk in the amaretto. Pour over the chilled cheesecake and refrigerate for 30 minutes to set. Slice and serve.
- Use good-quality chocolate rather than chips for the cheesecake and ganache when possible; it improves texture and flavor.
- Store leftover cheesecake loosely covered in the refrigerator for up to 3 days or tightly wrapped in the freezer for up to 3 months.
- See the freezing section above for detailed make-ahead instructions.
Adapted from Dining in the Smoky Mountain Mist