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White Chocolate Almond Amaretto Cheesecake Recipe for Two

White Chocolate and Almond Amaretto Cheesecake

This elegant White Chocolate Almond Amaretto Cheesecake is gorgeous AND delicious! It starts with a homemade graham and almond crust. Then it’s filled with a creamy dense cheesecake flavored with white chocolate, almond, and Amaretto. And finally, it is covered with a sweet and decadent sour cream and almond flavored topping and then garnished with sliced almonds.

Scroll to bottom for full recipe card with ingredients.

This small batch recipe makes 4 – 6 servings.

How to make White Chocolate Almond Amaretto Cheesecake:

Spray a 7 inch springform pan with non-stick spray. Click for a leakproof 7 inch springform pan.

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Line the pan with parchment paper, and then spray again with non-stick spray.

a 7 inch springform pan lined with parchment paper sprayed with non-stick spray

Preheat the oven to 325 degrees F (160 C).

For the crust, combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto.

Spread the crust into the pan evenly and half way up the sides. Press it firmly to compact it together.

graham crumb crust in the bottom of a springform pan

In a KitchenAid Mixer or medium mixing bowl, cream the cheese with the sugar.

Add the egg and mix until just combined.

Then add the almonds, Amaretto, almond extract, vanilla extract, and salt until combined.

cheesecake filling with chopped almonds and vanilla extract being mixed in a mixer

Gently mix in the white chocolate.

amaretto cheesecake batter in a mixing bowl

Pour the filling into the crust and bake for 1 hour, or until the cheesecake is almost set.

a springform pan with graham crust and amaretto cheesecake batter inside

Meanwhile, in a small bowl, mix the sour cream, sugar, and almond extract to form the topping. Chill in the refrigerator until ready to use.

Remove the cheesecake from the oven when finished baking (leave the oven on) and let stand for 5 minutes.

baked amaretto cheesecake cooling on a stove top

Spread the topping mixture evenly over the cheesecake and bake another 5 minutes.

baked amaretto cheesecake topped with sour cream mixture topping

Then remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

Carefully, take a knife and go around the edges of the pan to loosen. Leave the cheesecake in the springform pan.

Sprinkle with sliced almonds and move to a cooling rack to cool for 1 hour.

baked amaretto cheesecake topped with sour cream mixture and slice almonds

Place the springform pan in the refrigerator to chill for 2 hours or overnight.

After it’s done chilling, remove the sides of the pan and slice into 4 large or 6 small pieces. You can use a long knife dipped in very hot water to slice the cheesecake.

If you are cooking for two, you can freeze the other slices in a container with pieces of parchment paper between them.

White Chocolate and Almond Amaretto Cheesecake Small Batch Recipe

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Yield: 4 Large Slices

White Chocolate Almond Amaretto Cheesecake Recipe

close up of a slice of amaretto cheesecake on a plate and the rest of the cheesecake on a cake plate in the back

This elegant White Chocolate Almond Amaretto Cheesecake is gorgeous AND delicious! It starts with a homemade graham and almond crust. Then it’s filled with a creamy dense cheesecake flavored with white chocolate, almond, and Amaretto. And finally, it is covered with a sweet and decadent sour cream and almond flavored topping and then garnished with sliced almonds.

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Cool and Chill 3 hours 15 minutes
Total Time 4 hours 30 minutes

Ingredients

For The Crust:

  • 3/4 cup graham cracker crumbs
  • 1/8 cup plain almonds (chopped very fine in food processor)
  • 1/8 cup sugar
  • 2 Tablespoons unsalted butter (melted)
  • 1 teaspoon Amaretto

For The Filling:

  • 10 oz Cream cheese (softened)
  • 1/2 cup sugar
  • 1 egg
  • 1 Tablespoon Amaretto
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 cup almonds (chopped very fine in food processor)
  • 1 oz Baker's Premium White Chocolate (finely chopped)

For The Topping:

  • 2/3 cup sour cream
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1/8 cup sliced almonds for garnish

Instructions

  1. Spray a 7 inch springform pan with non-stick spray. Click for a leakproof 7 inch springform pan.
  2. Line the springform pan with parchment paper, and then spray again with non-stick spray.
  3. Preheat the oven to 325 degrees F (160 C).
  4. For the crust, combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto.
  5. Spread the crust into the pan evenly and half way up the sides. Press it firmly to compact it together.
  6. In a Kitchen Aid Mixer or medium mixing bowl, cream the cheese with the sugar. Click for a Kitchen Aid Mixer.
  7. Add the egg and mix until just combined.
  8. Then add the almonds, Amaretto, almond extract, vanilla extract, and salt until combined.
  9. Gently mix in the white chocolate.
  10. Pour the filling into the crust and bake for 45 minutes, or until the cheesecake is almost set.
  11. Meanwhile, in a small bowl, mix the sour cream, sugar, and almond extract to form the topping. Chill in the refrigerator until ready to use.
  12. Remove the cheesecake from the oven when finished baking (leave the oven on) and let stand for 5 minutes.
  13. Spread the topping mixture evenly over the cheesecake and bake another 5 minutes.
  14. Then remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
  15. Carefully, take a knife and go around the edges of the pan to loosen. Leave the cheesecake in the springform pan.
  16. Sprinkle with sliced almonds and move to a cooling rack to cool for 1 hour.
  17. Place the springform pan in the refrigerator to chill for 2 hours or overnight.
  18. After it’s done chilling, remove the sides of the pan and slice into 4 large or 6 small pieces. You can use a long knife dipped in very hot water to slice the cheesecake.

Notes

  • If you are cooking for two, you can freeze the other slices in a container with pieces of parchment paper between them.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 747Saturated Fat: 24gCholesterol: 155mgSodium: 458mgCarbohydrates: 68gFiber: 2gSugar: 57gProtein: 10g
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