Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Chocolate Amaretto Cheesecake

Lynn Byers Lynn Byers McClellan

This was one of my mother’s, {Lenuil Louise Clinton Byers}, favorite desserts in her later years, I use to make it for her when she came up to stay with me in the mountains, of North Carolina

Rate this
Save this recipe 5


  • 2 chocolate crumb crust, pre-made
  • 2 1/3 cups ricotta cheese
  • 4 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder, {I use Hershey’s special dark}
  • 1 egg
  • 3 TBSP. plain flour
  • 2 TBSP. Amaretto
  • 1 tsp. Real vanilla
  • 2 TBSP.semisweet chocolate chips
Save a shopping List


  • 1

    Preheat the oven to 300-degrees. Spray an 8" spring-form pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

  • 2

    In a blender or a food processor, puree the ricotta and cream cheeses, the sugar, cocoa, egg, flour, liqueur, and vanilla; stir in the chocolate chips.

  • 3

    Pour the mixture over the crumbs. Bake for approx 1 1/2 hours. Cool completely on a wire rack. Refrigerate, covered, for at least three hours.

  • 4

    Lynn Byers McClellan

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.