• 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 cup almonds, finely chopped
  • 1/4 cup butter, melted


  • 2 cups rice, cooked with sugar and cinnamon
  • Three 8-ounce blocks cream cheese
  • 1/4 cup whipping cream
  • 1 cup sugar
  • 1/3 cup Amaretto
  • Topping:
  • 1 cup sour cream
  • 1 tablespoon Amaretto
  • 1 tablespoon sugar
  • Toasted almond slices and crumbs


Preheat oven to 350F.

To prepare crust:
Combine all crust dry ingredients in un buttered 9 inch spring form pan. Pour melted butter over crumbs. Mix well and press into bottom and up 1 inch of sides of pan. Refrigerate.

To prepare filling:
Combine rice, two blocks cream cheese and whipping cream in food processor or blender until well blended and set aside. Beat remaining block of cream cheese and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in Amaretto. Add rice mixture and mix well. Pour filling into prepared crust. Place in water bath and bake at 350F for 1 hour and 5 minutes.

To prepare topping:
Blend sour cream, sugar and Amaretto. Spoon over cheesecake. Bake 10 minutes more. Cool. Refrigerate at least 8 hours or overnight. Garnish with almond slices and crumbs.

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