Name: Amaretto Cheesecake
Ingredients: 3 pk (8oz.) cream cheese; 1 c Sugar; 4 lg Eggs; 1/3 c Amaretto; 1 1/2 c Graham Cracker crumbs; 1 ts Cinnamon; 1/4 c Sugar; 6 tb Butter; melted; 8 oz Sour cream; 1 tb Sugar; (plus 1 teaspoon); 1 tb Amaretto

We gather together on the first rather than the seventh day of the week because redemption is even a greater work than creation and more worthy of commemoration and because the rest which followed creation is far outdone by the rest which ensues upon the completion of redemption. Like the Apostles, we meet on the first day of the week and hope that Jesus may stand in our midst and say, “Peace be unto you.” Our Lord has lifted the Sabbath from the old and rusty hinges where on the law had placed it long before and set it on the new golden hinges which His love has fashioned. He has placed our rest day not at the end of a week of toil but at the beginning of the rest which remains for the people of God. Every first day of the week we should meditate on the rising of our Lord and seek to enter into the fellowship with Him in His risen life.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

3	pk	(8oz.) cream cheese
1	c	Sugar
4	lg	Eggs
1/3	c	Amaretto
1 1/2	c	Graham Cracker crumbs
1	ts	Cinnamon
1/4	c	Sugar
6	tb	Butter; melted
8	oz	Sour cream
1	tb	Sugar; (plus 1 teaspoon)
1	tb	Amaretto

INSTRUCTIONS

Cost: $ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 12
1. Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in
bottom of a 9 inch spring form pan.
2. Beat cream cheese until light and fluffy. Gradually beat in 1 cup sugar.
Add eggs one at a time beating well after each addition.
3. Pour into and bake in a pre-heated 375F oven for 45-50 minutes.
4. Mix the sour cream, sugar and amaretto. Spoon the mixture over the
cheesecake when done and return to oven for 5 minutes at 500F. Let set for
48    hours in the refrigerator.
5. Top with 1/4 cup sliced toasted almonds, and chocolate curls before
serving.
Posted to The Gourmet Connection Recipe Page Newsletter  by Gourmet
Connection Magazine <[email protected]> on Nov 30, 1997

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