Michelle has once again outdone herself with making a cheesecake for my birthday. I happened upon a package of Amaretto cookies and thought they would make a terrific crust. I brought the idea to her and she did the rest.
So good! Rich and creamy and very flavorful. I couldn’t get my parent’s to stop eating on it, until I shoved it in the freezer!
2 ½ cups ground amaretto cookies (about 1 and half 7.5 ounce packages)
6 tablespoons butter, melted
4 – 8 ounce packages cream cheese, room temperature
1 ¼ cup sugar
5 large eggs
1 cup Greek yogurt (we used 2 % Fage plain)
1 ½ teaspoons vanilla extract
½ cup amaretto liqueur (we used di Amore Amaretto)
Preheat oven to 200 degrees F.
In a food processor, mix together butter and ground cookies for the crust. Press into a 10 inch springform pan, coming a little up the sides.
In the bowl of a stand mixer, cream together cream cheese and sugar. Add in the eggs, one at a time. Mix in the Greek yogurt, vanilla extract and liqueur.
Pour into pan and tap against the counter to bring up any bubbles.
Bake for 2 ½ hours. If it still jiggles, cook for 30 minutes more.
Remove from oven and bring oven temperature up to 500 degrees F. Brown top, about 10-15 minutes.
Turn off the oven and leave the cheesecake in the oven with door cracked open for thirty minutes. Remove from oven and run a knife around the edge, about an inch deep to loosen. Leave on the counter to cool for thirty minutes. Cover with aluminum foil and place in the refrigerator for at least 3 hours before slicing.