Creamy Almond Amaretto-Style Cheesecake with Fluffy Mousse Topping

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If you love rich, bakery-style desserts, this Creamy Almond Amaretto-Style Cheesecake will quickly become a favorite. With its smooth, velvety filling, buttery vanilla wafer crust, and cloud-like almond mousse topping, this cheesecake delivers elegant flavor in every bite. Finished with sliced almonds for crunch, it’s a show-stopping dessert perfect for celebrations, holidays, or anytime you want to impress.

Ingredients

Vanilla Wafer Crust

• 2¼ cups vanilla wafer crumbs
• 10 tablespoons melted butter
• 3 tablespoons granulated sugar

Almond Cheesecake Filling

• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• 2 teaspoons almond extract
• 4 large eggs, room temperature

Almond Mousse Topping

• 1¼ cups cold heavy whipping cream
• 5 tablespoons powdered sugar
• 1 teaspoon almond extract
• 6 oz cream cheese, room temperature

Garnish

• Sliced almonds

Instructions For Creamy Almond Amaretto-Style Cheesecake

1. Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Line a 9-inch springform pan with parchment paper and grease the sides.
3. Mix wafer crumbs, melted butter, and sugar until combined.
4. Press firmly into the bottom and slightly up the sides of the pan.
5. Bake for 10 minutes, then cool completely.
6. Wrap the outside of the pan tightly with foil to prepare for a water bath.

2. Make the Cheesecake Filling

1. Reduce oven temperature to 300°F (148°C).
2. Beat cream cheese, sugar, and flour on low speed until smooth.
3. Add sour cream and almond extract; mix gently.
4. Add eggs one at a time, mixing slowly after each addition.
5. Pour batter over the cooled crust.

3. Bake in a Water Bath

1. Place the springform pan inside a larger roasting pan.
2. Add warm water halfway up the sides of the springform pan.
3. Bake for 75 minutes, until edges are set and center gently jiggles.
4. Turn off oven; leave door closed for 30 minutes.
5. Crack oven door and cool another 20–30 minutes.
6. Refrigerate for 5–6 hours or overnight.

4. Prepare the Mousse

1. Whip cold cream, powdered sugar, and almond extract to stiff peaks.
2. Beat cream cheese until smooth.
3. Gently fold whipped cream into cream cheese in two additions.

5. Assemble

1. Remove cheesecake from pan and place on serving plate.
2. Spread mousse evenly over the top and pipe decoratively if desired.
3. Sprinkle with sliced almonds and chill until ready to serve.

Pro Tips

• Always use room-temperature cream cheese for a smooth batter.
• Mix on low speed to prevent air bubbles and cracks.
• Chill overnight for the best texture and clean slices.

Why This Recipe Works

• Almond extract delivers deep amaretto-style flavor
• Water bath ensures a creamy, crack-free cheesecake
• Mousse topping balances richness with lightness

Substitutions & Variations

• Use gluten-free vanilla cookies for a GF crust
• Add white chocolate chips to the filling for extra richness
• Swap almonds for toasted hazelnuts or pecans

Make-Ahead, Storage & Reheating Guide

• Make Ahead: Cheesecake can be made 2 days in advance
• Storage: Refrigerate covered for up to 4 days
• Freezing: Freeze whole or sliced for up to 2 months
• Thawing: Defrost overnight in the refrigerator

Serving Ideas For Creamy Almond Amaretto-Style Cheesecake

• Serve with fresh berries or cherry compote
• Pair with coffee or espresso
• Ideal for holidays, birthdays, and special dinners

Nutrition (Per Serving Estimate)

• Calories: ~510
• Carbohydrates: 37g
• Protein: 9g
• Fat: 36g

Frequently Asked Questions

Can I make this cheesecake without a water bath?

A water bath is highly recommended for smooth texture and crack prevention.

Can I make mini cheesecakes?

Yes, divide into lined muffin tins and bake for 18–22 minutes.

How do I get clean slices?

Use a warm knife and wipe between cuts.

Can I make the mousse firmer?

Yes, whip using a stand mixer for extra structure.

This Creamy Almond Amaretto-Style Cheesecake is luxurious, elegant, and irresistibly smooth. With its balanced almond flavor, airy mousse topping, and buttery crust, it’s a dessert that looks stunning and tastes unforgettable.

Creamy Almond Amaretto-Style Cheesecake with Mousse Topping

Ovalioekrg

This creamy almond amaretto-style cheesecake features a buttery vanilla wafer crust, smooth baked almond filling, and a light, fluffy mousse topping finished with sliced almonds.

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Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 510 kcal

Equipment

• 9-inch springform pan
• roasting pan for water bath
• Electric mixer
• Mixing bowls
• rubber spatula

Ingredients

  

• 2.25 cups vanilla wafer crumbs
• 10 tbsp butter, melted
• 3 tbsp granulated sugar (for crust)
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream
• 2 tsp almond extract
• 4 large eggs, room temperature
• 1.25 cups heavy whipping cream, cold
• 5 tbsp powdered sugar
• 1 tsp almond extract (for mousse)
• 6 oz cream cheese, room temperature (for mousse)
• sliced almonds, for garnish

Instructions

 

• Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease sides. Mix wafer crumbs, melted butter, and sugar. Press into pan and bake for 10 minutes. Cool completely and wrap pan with foil.
• Reduce oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream and almond extract, then add eggs one at a time, mixing gently. Pour over crust.
• Place pan in a larger roasting pan and add warm water halfway up the sides. Bake for 75 minutes until edges are set and center jiggles slightly. Turn off oven and cool gradually, then refrigerate 5–6 hours or overnight.
• Whip heavy cream with powdered sugar and almond extract to stiff peaks. Beat cream cheese until smooth, then gently fold in whipped cream in two additions.
• Remove cheesecake from pan, spread mousse evenly over top, garnish with sliced almonds, and chill until ready to serve.

Notes

Use room-temperature cream cheese and eggs for the smoothest batter. Mix on low speed to avoid incorporating air and prevent cracks. Chill overnight for the cleanest slices and best texture.

Keyword almond cheesecake, amaretto-style cheesecake, baked cheesecake, cheesecake with mousse topping

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