Рецепт Amaretto Cranberry Swirled Cheesecake #SundaySupper
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 Sauce that had Amaretto in it, 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!
Amaretto Cranberry Swirled Cheesecake
Ingredients
- 1 package graham crackers (12 sheets in 1 package)
- 3 tablespoons unsalted butter, melted
- 1/4 cup unsweetened cocoa powder
- 1 cup Amaretto Cranberry Sauce (follow link for recipe)
- 1/4 cup water
- 1 cup sugar
- 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
Instructions
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 proccess 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 watter 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.
Prep Time: 00 hrs. 30 mins.