Amaretto Cheesecake

The week before Christmas I asked my mom what dessert sounded good to her for us to have on Christmas Eve. She surprised me by telling me that an amaretto cheesecake was what she wanted.

Nothing says "Merry Christmas" and "Happy birthday, Jesus" like an amaretto cheesecake, right??

But being the people pleaser that I am, I happily obliged. I do love to make - and eat - cheesecake!

A lot of people tend to shy away from cheesecakes, but they really are easy desserts to make, once you get comfortable making them. The cream cheese needs to be very well softened, you need to scrape down the sides and bottom of your mixer well, and never, ever open the door while your cheesecake is baking. That's a big no no. If you follow those simple rules, though, you'll have a delicious cheesecake every time!

Amaretto Cheesecake

Recipe for 1 (9-inch) graham cracker crust*

3 (8-ounce) packages of cream cheese, softened

1 cup sugar

4 eggs

1/3 cup amaretto

1 1/2 cups commercial sour cream

2 tablespoons sugar

2 tablespoons amaretto

1/4 cup sliced almonds, toasted

Grated chocolate, for garnish

Press graham cracker crust mixture firmly on bottom and 1/2 inch up the sides of a 9-inch springform pan (do not bake prior to filling with cheesecake mixture).

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/3 cup amaretto; pour mixture into prepared pan. Bake at 375 degrees for 45 to 50 minutes or until mixture is set.

Combine sour cream, 2 tablespoons sugar, and 2 tablespoons amaretto; stir well, and spoon over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill. Garnish with almonds and grates chocolate. Yield: 12 servings.

Graham Cracker Crust

1 (5 1/3-ounce) packet graham crackers, crushed (about 1 2/3 cups)

1/4 cup sugar

1/4 cup plus 2 tablespoons butter, melted

Combine all ingredients, mixing well. Firmly press crumb mixture evenly over bottom and sides of a 9-inch pie plate. For frozen pies, crust may be used without baking. For other pies, bake at 350 degrees for 7 to 9 minutes. Yield: one 9-inch crust.