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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


  • 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


  • 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



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