Its no secret. I love incorporating booze into my food. I love the flavor it brings to your recipes and this Amaretto Cranberry Swirled Cheesecake is no exception! The homemade cranberry sauce boosted with Amaretto Liquor swirled into this almond flavored creamy baked cheesecake is absolutely to die for!
This week #SundaySupper is bringing you libational treats. With Christmas and the New Year just around the corner, there will likely be a lot of celebrating happening over the next few weeks and we want to share with you some of our favorites!
I have always been a huge fan of almond flavor. As an adult, that love of almond flavor carried over into my love for Amaretto. When I saw Claudia over at What’s Cookin’ Italian Style Cuisine (one of my long time blogging friends and fellow (former) NY’er) had a recipe for Cranberry Amaretto Sauce, I knew I was making it for our Thanksgiving dinner! I used the leftovers from this recipe to incorporate in my cheesecake!
This cheesecake made it into my office. I imagine everyone there must think I’m nuts to make a cheesecake and bring the whole thing in, but that’s what I did. 🙂 Grumpy wasn’t home the week I made this and even if he was home, the whole cake could not have been eaten by us.
As it is, the day after I took this cheesecake into work, I see only 1 slice left the next day when I returned to the kitchen, and I believe that slice didn’t sit around too long either! So, I must not be the only one who thought the cheesecake was yummy.
What are some of your favorite Libations? Is it an appetizer, drink, savory, or sweet treat? I would love to know!
Yield: 12 Servings
Amaretto Cranberry Swirled Cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour30 minutes
A delicious baked cheesecake is swirled with an amaretto cranberry relish before baking, resulting in a delicious dessert worthy of any holiday table.
1 package graham crackers (12 sheets in 1 package)
2-1/2 packages 1/3 less fat cream cheese (12 ounces)
1 cup light sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
4 large eggs
Pre-heat oven to 375 degrees.
Wrap the outside bottom of 9″ spring form pan with heavy duty foil.
Place crackers in food processor and process until fine crumbs are formed. Add cocoa powder and pulse a few times to combine. Slowly add melted butter while processor is running on low and process until combined. Press mixture into bottom of spring form pan coated with cooking spray. Bake at 375 for 10 minutes.
Reduce oven temperature to 325 degrees.
Place cranberry sauce and water in food processor. Process until smooth. If mixture is still too thick, add water, 1 tablespoon at a time, until mixture is thin enough to swirl into cheesecake.
Combine 1 cup sugar and cream cheese in large mixing bowl. Mix at medium speed until smooth. Add in yogurt, vanilla, and almond extract and mix until combined. Add eggs, one at a time, mixing well after each addition.
Pour cheesecake mixture over prepared crust. Using a large tablespoon, spoon cranberry sauce over the filling. With a table knife, drag through cranberry sauce to swirl into cheesecake batter.
Place spring form pan into deep baking pan and add hot water to baking pan to a depth of 3 inches. Bake at 325 degrees for 50-60 minutes or until center of cheesecake barely moves when pan is touched.
Turn oven off and cool cheesecake in oven for 3 hours. Remove from oven, run knife around outside edge. Cover and chill 8 hours.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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