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Amaretto Rice Cheesecake

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DescriptionEdit

Makes 12 to 16 servings

IngredientsEdit

CrustEdit

FillingEdit

ToppingEdit

Directions Edit

CrustEdit

  1. 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 spring-form pan.

FillingEdit

  1. Combine rice and ricotta cheese in food processor or blender until well blended; set aside.
  2. Beat cream cheese and sugar in large mixing bowl until light and fluffy.
  3. Add eggs, one at a time, beating well after each.
  4. Blend in amaretto and reserved rice mixture.
  5. Pour filling into prepared crust.
  6. Bake at 350°F for 1 hour and 5 minutes.

ToppingEdit

  1. Blend sour cream, sugar and amaretto.
  2. Spoon over cheesecake; bake an additional 10 minutes.
  3. Cool.
  4. Refrigerate at least 8 hours or overnight.
  5. Garnish with grated chocolate and toasted almond slices.

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