White Chocolate Amaretto Berry Cheesecake
- 7 Comment(s)
- 12/18/2011
- under: Cheesecakes
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- Print Recipe
Ah my lovely non-Christmas weekend creation. Jordan really wanted cheesecake this weekend! Jordan and I went Christmas shopping ALL day Saturday. Luckily we only have a few people to buy gifts for so I also was able to buy some fun snowflakes and decorating supplies for Christmas. I’m not planning on going all out. Just some sugar cookies and kiss cookies. Oh and the caramels I made after the cheesecake.
They were all out of raspberry pie filling at the store which was my original intention. The berry was good; but I have a feeling raspberry would be even better. Let me know if any of you try this substitution!
Ingredients
Cheesecake Ingredients
3 packages cream cheese, softened
3 eggs
1 tsp vanilla
1/2 c. sugar
2 c. white chocolate chips
1/2 c. half and half
1 can berry pie filling (mixed berry, raspberry, or strawberry)
Amaretto Sauce
1/2 stick butter
1/2 c. powdered sugar
1/2 egg yolk
1/8 c. amaretto liquor
Cheesecake Crust
14 oreos crushed
2 tsp sugar
5 tbsp. butter melted
Instructions
Crust Instructions
1) Crush oreos into a fine powder and add stir with melted butter and sugar.
2) Cover the base of a spring foam pan and bake for about 10 minutes at 350ยบ.
Cheesecake Instructions
1) Combine sugar and cream cheese until smooth.
2) Add in eggs, stirring smooth after each addition.
3) Add in vanilla.
4) Combine white chocolate chips and half and half in a double boiler or using a metal bowl over a pan 1/2 filled with water over medium heat.
5) Stir white chocolate sauce until completely melted and smooth.
6) Add to cream cheese mixture and stir cheesecake filling until smooth then spoon half the mixture into the crust.
7) Add in small tsps of pie filling (gel only, no berries) and swirl with a toothpick, top with remaining cheesecake filling.
8) Repeat #7 (pie filling portion) and set aside the rest of the pie filling.
9) Bake at 325 degrees for about an hour.
10) Place cheesecake in fridge and let set overnight or for about 8 hours.
Amaretto Sauce Instructions
1) melt butter on stove top
2) Stir in powdered sugar until melted and smooth.
3) Pour into whisked egg yolk whisking constantly.
4) Heat mixture over stove again for a few minutes stirring constantly.
5) Remove from heat and stir in amaretto liquor.
Assembly
1) After cheesecake has set overnight in fridge, pour amaretto sauce over cheesecake.
2) Spread remaining pie filling over top of amaretto sauce and serve.
Comments post a comment
I'd love to hear from you!
neko
what size can of pie filling should be used
Angela Norlen
21 oz. Also if you like Raspberries, I would try raspberry pie filling. I think that would be great with amaretto!
cookthegood
Personal Site: http://www.cookthegood.comUm….anything with white chocolate is simply delicious
Jessica
This looks delicious! Definitely want to try it…what size pan do you recommend?
Angela Norlen
10 in. springfoam pan
Jess
I guess I’m a little confused about your directions. So I put half the cheesecake batter in the pan, add some gel filling, swirl, add the rest of the cheesecake batter, then do I put the rest of the filling on top and bake or just add more gel filling, swirl and bake? And then after it cools and refrigerates for 8 hours, I add the amaretto sauce and then top with the rest of the berry filling?
Angela Norlen
I apologize for any confusion. Yes what you described is correct.
1) Place half filling in pan and dot the top with spoonfuls of the gel (no berries, as best you can).
2) Swirl with a toothpick. Repeat this once. Then bake.
3) Refrigerate the cheesecake and once it has set overnight spread the amaretto sauce on top and add the remaining filling to the top.
Hope that helps!