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Amaretto Ghirardelli Chocolate Chip Cheesecake Recipe

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Amaretto Ghirardelli Chocolate Chip Cheesecake
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Ingredients
19
Count
Nutrition
875
Calories
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Ingredients:

Directions:

  1. Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3 round springform pan. Trim a 9 cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2 overhang all the way around the edge. Carefully attach the side of the springform so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. Lightly butter the foil covered bottom and side of the springform pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1 up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 875.37 Kcal (3665 kJ)
Calories from fat 587.79 Kcal
% Daily Value*
Total Fat 65.31g 100%
Cholesterol 196.79mg 66%
Sodium 347.45mg 14%
Potassium 355.87mg 8%
Total Carbs 74.52g 25%
Sugars 54.88g 220%
Dietary Fiber 1.08g 4%
Protein 16.71g 33%
Vitamin C 0.6mg 1%
Iron 4.9mg 27%
Calcium 199.2mg 20%
Amount Per 100 g
Calories 328.52 Kcal (1375 kJ)
Calories from fat 220.59 Kcal
% Daily Value*
Total Fat 24.51g 100%
Cholesterol 73.85mg 66%
Sodium 130.39mg 14%
Potassium 133.55mg 8%
Total Carbs 27.97g 25%
Sugars 20.6g 220%
Dietary Fiber 0.41g 4%
Protein 6.27g 33%
Vitamin C 0.2mg 1%
Iron 1.8mg 27%
Calcium 74.8mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.7
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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