• 1/2 cup amaretto
  • Crust:
  • 1 cup crushed coconut cookie bars
  • 1 cup crumbled macaroons
  • 1/2 cup crumbled chocolate chip cookies
  • 5 tablespoons buttter
  • 1 oz. unsweetened chocolate
  • Filling:
  • 6 oz. semisweet chocolate
  • 4 oz. almond paste
  • 1/2 cup amaretto cream liqueur
  • 1 1/2 pounds (three 8-oz. pkgs.)cream cheese
  • 1/2 cup sugar
  • 4 eggs
  • 1/2 cup whipping cream, unwhipped


To prepare crust:
Combine crushed coconut cookie bars, crumbled macaroons and crumbled chocolate chip cookies in large bowl to make 2 1/4 cups. Melt butter and unsweetened chocolate in small saucepan over low heat. To microwave, place butter and chocolate in small microwave-safe dish or pan and microwave 1 to 1 1/2 minutes on 100 percent (high), stirring every 30 seconds. Add melted butter and chocolate to crumbs. Spread and pat down crumb mixture in bottom and around sides of nine-inch springform pan. Refrigerate until hard at least 1 hour.

To prepare filling:
Preheat conventional oven to 350 degrees. (To melt chocolate in microwave, place in small microwave-safe dish or pan and microwave 1 to 1 1/2 minutes, or until melted, on 100 percent (high) power, stirring every 30 seconds.) For conventional cooking: Melt chocolate in small saucepan over low heat and cool slightly, 20 minutes. Set aside to cool.Cut almond paste into small pieces and place in large mixer bowl. Beat at low speed, gradually adding liqueur. Beat until well blended. Set aside. In another large bowl, beat cream cheese until smooth. Add sugar and blend well. Add eggs one at a time and blend. Add almond paste mixture. Add cooled chocolate and beat until blended. Add whipping cream. Mix until smooth. Pour into crust. Bake 45 minutes. Cake center will be soft but will become solid as it cools. Cool on a rack 1 to 1 1/2 hours before refrigerating. Serves 12 to 15.

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Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
Amaretto Chocolate Cheesecake