Creamy and delicious Amaretto Mascarpone Cheesecake is made with amaretto liqueur and has a crunchy amaretti cookie crust. This Italian-inspired cheesecake is sure to be your new favorite!
If you are looking for a truly special dessert or something memorable for the holidays, then this Amaretto Mascarpone Cheesecake is it. Creamy and delicious cheesecake with a hint of amaretto served on an amaretti cookie crust, it’s the perfect dessert.
What I love about this dessert is that it’s completely make ahead. It seems the longer it sit, the better it gets. Additionally, it’s a goof proof recipe that even a novice baker can handle.
This cheesecake is extra creamy thanks to the addition of mascarpone cheese and cream cheese. The flavor combo is so delicious and truly something special.
Amaretti Cheesecake Crust
The cheesecake crust is made with Amaretti Cookies, butter, and sugar. The crust is similar to a graham cracker crust. Can’t find amaretti cookies? Substitute graham crackers instead.
If you are unfamiliar, Amaretti cookies are hard almond-flavored cookies with a slightly airy texture. You can buy amaretti cookies in most specialty food stores, as well as order online.
To make the crust, start by pulsing the cookies in a food processor until they are finely crushed. Again, if you can’t find Amaretti Cookies, you can always substitute graham crackers here.
Once finely crushed, add in the melted butter and sugar. Pulse until the mixture resembles wet sand.
Pour into a standard 9-inch springform pan coated with cooking spray. Press the crumbs into the bottom of the pan and the sides, going about an inch up the springform pan. Alternatively, you could make less crust and just confine it to the bottom of the pan.
No need to bake the crust ahead of time. Just move on to the filling portion of the cheesecake.
Looking for another delicious Italian dessert to bake in your springform pan? Don’t miss my Italian Almond Ricotta Cake that’s full of flavor and perfect with a cup of espresso.
Amaretto Mascarpone Cheesecake Filling
The filling for this cheesecake is so easy to put together. The key is to start with room temperature ingredients. It’s a good idea to let the cream cheese, mascarpone, and eggs to sit at room temperature for at least 2-3 hours. By doing this, the ingredients are able to mix together and bake more evenly.
To start, fit your stand up mixer with the paddle attachment. Alternatively, you can use a large mixing bowl and handheld electric mixer. Add in the softened cheeses and sugar; mix until well combined and smooth.
In a separate small bowl, whisk together the cornstarch and amaretto liqueur. Pour into the cream cheese mixture and add vanilla and salt to combine. Lastly, add the eggs, one at time, just until the mixture is combined. Scrape down the sides and bottom of bowl and mix again, being careful not to overmix the batter.
Pour the batter into the springform pan. To remove any air bubbles, gently tap the cheesecake on the counter.
Bake and cool
Bake at 325 for about an hour. You will know the cheesecake is done when the sides start to puff up and pull away from the pan. Note that the center of the cheesecake will still appear giggly. Be careful not to over bake.
Also, the cheesecake will appear puffy when removing it from the oven. It should settle after a couple minutes.
Cool the cheesecake on a wire baking rack for 10 minutes then run a knife around the edges to loosen the crust from the pan. Cool for at least an hour before removing the collar from the pan. Chill in the refrigerator for at least 4 hours. Note that you can add the amaretto sour cream topping (below) before chilling the cheesecake in the refrigerator.
Amaretto Sour Cream Topping
Because this is a sweet cheesecake with so much flavor and texture, I wanted to keep the topping simple. If you’ve never topped your cheesecake with a sweetened sour cream, I guarantee you are going to love it.
This recipe may change you for good if you are accustomed to making heavy whipped cream toppings for cheesecakes. Simple and delicious, this sour cream topping is perfect for Amaretto Mascarpone Cheesecake.
Moreover, you can add the sour cream mixture to the cheesecake anytime after it is baked rather than having to make it right before serving. Also, it perfectly hides any cracks or imperfections, and nestles perfectly around the puffed edges of the cake.
To make, simply whisk together the sour cream, sugar, and amaretto liqueur. Pour over the top of the cheesecake and garnish with crushed amaretti cookies.
You can make this cheesecake up to three days in advance. Just cover and refrigerate until ready to serve.
If you prefer a crunchy cookie topping, wait to add the amaretti cookies until just before serving. I love to serve this cheesecake with espresso; it’s the perfect ending to a delicious meal.
The Amaretto Liqueur adds such a wonderful flavor. I urge you to try it if you never have before. And the addition of mascarpone gives the cake such a unique flavor that is truly Italian.
More Delicious Italian Desserts
Love Italian desserts? Me too! Don’t miss my other delicious recipes.
- Limoncello Ricotta Cake is a fan favorite! Another tasty cake made with traditional Italian liqueur.
- Italian Thumbprint Cookies are so perfect for the holidays. Rolled in crushed almonds and topped with fig spread.
- Lemon Ricotta Cake is one of my most popular recipes ever! Light and fluffy cake with a delicious lemony drizzle.
- Orange Mascarpone Ciambella is a traditional Italian bundt cake.
- Almond Ricotta Cake is a traditional Italian recipe. Perfect served as snacking cake or dessert.
Tried this recipe? Be sure to comment below and let me know what you think!
Amaretto Mascarpone Cheesecake
- 9 inch springform pan
For the crust:
- 10 ounces Amaretti cookies (about two cups crushed)
- ½ cup butter, melted
- 2 tablespoons sugar
For the filling:
- Two 8-ounce packages cream cheese, at room temperature
- Two 8 ounce containers mascarpone cheese, at room temperature
- 1 ¼ cup sugar
- ¼ cup Amaretto Liqueur
- 2 tablespoons cornstarch
- 1 tablespoon vanilla
- ½ teaspoon salt
- 4 large eggs, at room temperature
For the topping:
- 1 cup sour cream
- 3 tablespoons sugar
- 1 tablespoon Amaretto Liqueur
- Amaretti cookies for decorating
- Preheat oven to 325 degrees. Grease a 9-inch springform pan with cooking spray; set aside.
- Pulse the amaretti cookies to a fine crumb in a food processor. Add the melted butter and sugar and pulse until combined and mixture resembles wet sand.
- Pour the crust mixture into the springform pan. Use your hands to press the mixture into the bottom and sides of the pan, coming about an inch or so up the sides of the pan. Set aside.
- In a stand up mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and sugar on medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occassionally with a rubber spatula.
- In a small bowl, whisk together the Amaretto Liqueur and cornstarch until no lumps remain. Pour the amaretto mixture into the cheesecake batter along with the vanilla and salt; beat on medium speed until just combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again.
- Pour the cream cheese mixture into the the springform pan and gently tap the pan on the counter to get rid of any air bubbles. Place the pan on a baking sheet and place on the middle baking rack in the oven.
- Bake for about an hour, or until the sides of the cheesecake are set. Note that the center will still be slightly jiggly.
- Allow the cheesecake to cool on a wire rack for 1 hour. Run a knife around the edge of the pan before releasing the collar. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. (You can add the sour cream topping before chilling if desired).
- To make the topping, whisk together the sour cream, sugar, and Amaretto Liqueur until all of the sugar has dissolved. Spread over the chilled cheesecake and sprinkle on crushed amaretti cookies.