Ginger Apple Amaretto Cheesecake

Almond Apple Ginger Cheesecake

My sister is the chief cheesecake maker in our family. But, this year I was asked to bring a cheesecake to the New Year’s dinner celebration I was attending. The main course will be rack of lamb.  I wanted to avoid anything too chocolately, but did want something rich and tangy. I pulled together some different recipes and came up with this Ginger Amaretto Apple Cheesecake.



  • 1-3/4 cups finely crushed almond cookies
  • 2 tablespoons crystalized ginger, minced
  • 1/2 cup butter, melted



  • 8 ounce package cream cheese, softened
  • 3/4 cup packed brown sugar
  • tablespoons Amaretto liqueur
  • tablespoons all-purpose flour
  • eggs
  • 1/4 cup milk



  • 2 cored, thinly sliced apples
  • 1/3 cup Amaretto liqueur
  • 1/3 cup white sugar
  • 1/4 cup sliced almonds
  • 2 tablespoons crystalized ginger, minced


  1. For crust, in a mixing bowl combine almond cookies and 2 tablespoons of minced, crystalized ginger pieces. Stir in melted butter. Press onto bottom and 1-2 inches up sides of an 8- or 9-inch springform pan.
  2. In a medium mixing bowl combine the cream cheese, brown sugar, and flour. Beat with an electric mixer on medium speed until smooth. Do not overmix. Add the eggs all at once, beating on low just until combined. Stir in the milk and the Amaretto liqueur. Pour mixture into prepared pan. Place on a shallow baking pan in oven.
  3. Bake in a 350 degree F oven until center appears nearly set when shaken, allowing 50 to 55 minutes for the 8-inch pan or 45 to 50 minutes for the 9-inch pan. Do not overcook. Cool in the oven with door open a quarter way for 1 hour. Loosen sides.  Cover and chill at least 4 hours.
  4. After cake has sufficiently cooled, begin to make the topping. Pour the Amaretto liqueur and sugar into a large non-stick frying pan. Continuously mix and simmer on medium heat until mixture begins to thicken and bubble. Place the apple slices in the frying pan, turn down heat to low, and sauté for approximately 5 minutes until apples are just tender.  Remove from stovetop and arrange apples on top of the cheesecake.  Add the crystalized ginger and almonds to the remaining liquid in the pan, mix until covered.  Spoon the almond ginger mixture on top of the apples. place the cheesecake on a baking sheet. Makes 12 servings.