Amaretto Rice Cheesecake

Description

Makes 12 to 16 servings

Ingredients

Crust

• 1 cup graham cracker crumbs
• 1 cup finely chopped almonds
• 2 tablespoons Sugar
• 1 teaspoon ground cinnamon
• 1/3 cup butter or margarine, melted

Filling

• 2 cups cooked rice
• 1 15-ounce container ricotta cheese
• 1 8-ounce package cream cheese, softened
• 1 cup Sugar
• 4 eggs
• 1/3 cup amaretto

Topping

• 1 8-ounce container sour cream
• 1 tablespoon Sugar
• 1 tablespoon amaretto
• Grated milk chocolate for garnish
• Toasted almond slices for garnish

Directions

1. Crust: Combine cracker crumbs, almonds, Sugar, cinnamon and butter in medium mixing bowl.
2. Press into bottom and one inch up sides of ungreased 9-inch springform pan.
3. Filling: Combine rice and ricotta cheese in food processor or blender until well blended; set aside.
4. Beat cream cheese and Sugar in large mixing bowl until light and fluffy.
5. Add eggs, one at a time, beating well after each. Blend in amaretto and reserved rice mixture.
6. Pour filling into prepared crust. Bake at 350 degrees 1 hour and 5 minutes.
7. Topping: Blend sour cream, Sugar and amaretto.
8. Spoon over cheesecake; bake an additional 10 minutes. Cool.
9. Refrigerate at least 8 hours or overnight.
10. Garnish with grated chocolate and toasted almond slices.